Ingredient:
2 tbsp lime juice
1 tbsp granulated sugar
1 tsp fish sauce
1 English (hothouse) cucumber, thinly sliced
Chicken
1/4 cup fresh lime juice
3 tbsp fish sauce
2 tbsp Thai red curry paste
2 tbsp packed brown sugar
1 tbsp finely chopped fresh gingerroot
4 cloves garlic, finely chopped
1/2 tsp crushed red pepper flakes
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 tbsp vegetable oil
Noodles
1/4 cup Annie’s Organic Asian sesame dressing
2 tbsp lime juice
2 tbsp creamy peanut butter
2 tbsp chopped fresh cilantro
8 oz thin rice noodles, cooked as directed on package
Toppings
1 cup shredded carrots
1/2 cup chopped roasted peanuts
1/2 cup chopped fresh cilantro leaves
Method:
In medium bowl, beat 2 tablespoons lime juice, the granulated sugar and 1 teaspoon fish sauce until sugar is dissolved. Add sliced cucumber; toss to coat. Cover and refrigerate 30 to 60 minutes.
Meanwhile, in medium bowl, mix 1/4 cup lime juice, 3 tablespoons fish sauce, the red curry paste, brown sugar, gingerroot, garlic and pepper flakes. Add chicken; toss to coat. Cover and refrigerate chicken 30 to 60 minutes to marinate.
In large bowl, beat Asian sesame dressing, 2 tablespoons lime juice, the peanut butter and 2 tablespoons cilantro with whisk. Add warm cooked noodles; toss to coat.
In 12-inch skillet, heat oil over medium-high heat until hot. Use slotted spoon to transfer chicken from marinade to skillet. Discard marinade. Cook and stir 3 to 5 minutes or until chicken is cooked through (at least 165°F).
Divide noodles among 4 bowls. Top with chicken, pickled cucumbers, carrots, chopped peanuts and cilantro, and serve.
2 tbsp lime juice
1 tbsp granulated sugar
1 tsp fish sauce
1 English (hothouse) cucumber, thinly sliced
Chicken
1/4 cup fresh lime juice
3 tbsp fish sauce
2 tbsp Thai red curry paste
2 tbsp packed brown sugar
1 tbsp finely chopped fresh gingerroot
4 cloves garlic, finely chopped
1/2 tsp crushed red pepper flakes
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 tbsp vegetable oil
Noodles
1/4 cup Annie’s Organic Asian sesame dressing
2 tbsp lime juice
2 tbsp creamy peanut butter
2 tbsp chopped fresh cilantro
8 oz thin rice noodles, cooked as directed on package
Toppings
1 cup shredded carrots
1/2 cup chopped roasted peanuts
1/2 cup chopped fresh cilantro leaves
Method:
In medium bowl, beat 2 tablespoons lime juice, the granulated sugar and 1 teaspoon fish sauce until sugar is dissolved. Add sliced cucumber; toss to coat. Cover and refrigerate 30 to 60 minutes.
Meanwhile, in medium bowl, mix 1/4 cup lime juice, 3 tablespoons fish sauce, the red curry paste, brown sugar, gingerroot, garlic and pepper flakes. Add chicken; toss to coat. Cover and refrigerate chicken 30 to 60 minutes to marinate.
In large bowl, beat Asian sesame dressing, 2 tablespoons lime juice, the peanut butter and 2 tablespoons cilantro with whisk. Add warm cooked noodles; toss to coat.
In 12-inch skillet, heat oil over medium-high heat until hot. Use slotted spoon to transfer chicken from marinade to skillet. Discard marinade. Cook and stir 3 to 5 minutes or until chicken is cooked through (at least 165°F).
Divide noodles among 4 bowls. Top with chicken, pickled cucumbers, carrots, chopped peanuts and cilantro, and serve.
