Ingredients
Units
Scale
- Sauce
- 2 garlic cloves
- 2 Tbsp fish sauce
- 1 tsp brown sugar
- 1 Tbsp rice vinegar
- 2 Tbsp lime juice
- 3 Tbsp toasted sesame oil (plus some to keep the noodles from sticking)
- 2 Tbsp smooth peanut butter
- 3 1/2 Tbsp soy sauce (or Tamari, if GF)
- 1 Tbsp finely grated ginger
- Everything Else
- 3 chicken breasts, cooked
- 1/2 cup butter
- 1 tsp red pepper flakes
- 12 oz. dry rice noodles
- 2 carrots
- 1 cucumber
- fresh mint and cilantro
- 1/2 cup crushed peanuts
Instructions
- Combine all the ingredients for the sauce and blend until smooth. Set aside.
- Cook the chicken however you'd like, then let it cool slightly before shredding it.
- In a small saucepan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container along with the red pepper flakes. Let the butter cool for 5-10 minutes before pouring it over the shredded chicken and tossing to coat.
- To make the noodles, lay the dry noodles in a baking dish and pour boiling water over them until they are completely submerged. Let sit for 10 minutes, then test a noodle. Keep soaking if they aren't done, otherwise drain and rinse with cold water. Drain again, and toss with a small amount of toasted sesame oil to avoid sticking.
- Cut the carrots into matchsticks, and the cucumber into thin rounds.
- To assemble, combine noodles, chicken, and veggies in a bowl. Top with ample herbs, peanuts, and sauce.