Ingredients
The following ingredients have 4 Servings
- Dressing
- 1/4 cup coconut aminos or gluten free tamari
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1/4 cup peanut butter
- 2 tablespoons sesame oil
- 2 teaspoons minced garlic
- 1-2 tablespoons Sriracha
- Bowl
- 8 oz Pad Thai Rice Noodles
- 1 tablespoon sesame oil
- 2 cups broccoli
- 2 carrots (peeled and shredded)
- 1 red pepper (seeded and cut into strips)
- 3/4 pound shredded cooked chicken breast or tempeh
- 2 tablespoons fresh cilantro (minced)
- 1 tablespoon sesame seeds (toasted)
- 1 teaspoon crushed red pepper flakes
Instruction
- In a blender combine coconut aminos, lime juice, rice vinegar, peanut butter, sesame oil, garlic and Sriracha. Process until combined.
- Cook rice noodles according to package directions. Drain and place in a large bowl.
- Meanwhile, heat sesame oil in a large skillet over medium heat. Add broccoli and cook for two minutes. Add carrots, red pepper and shredded chicken and cook 2 minutes longer. Remove from heat and add to bowl with noodles. Toss with dressing and garnish with cilantro, sesame seeds and crushed red pepper flakes.
