Claire’s Thai Chicken Noodles

Submitted by: Claire McCaskill

Thai Chicken Noodles

Ingredients 

• Entree:

  • 8 oz. rice noodles

  • 2-3 cups cut or shredded cooked chicken

  • 2 shredded carrots

  • peanuts

  • fresh cilantro

  • bunch of sliced scallions

• Sauce:

  • juice of 2-3 limes

  • 2-3 garlic cloves crushed

  • inch or so of grated fresh ginger

  • 1/4 cup fish sauce

  • 1/3 to 1/2 cup sesame oil (depending on your taste)

  • 2 tablespoon Huy Fong chili garlic sauce

  • bunch of finely chopped cilantro

Instructions:

Make sauce day before. Mix all ingredients. Put in fridge overnight. Bring to room temperature before you cook noodles.

Boil rice noodles for 2-3 minutes. Drain. Put in bowl still warm. Pour sauce over. Add chicken, carrot and stir. Let sit for a couple of hours.

Before serving splash with a little oil and rice vinegar. Top with peanuts, scallions, and fresh cilantro. Serve with sriracha.