Thai Chicken Noodles

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Try making these Thai chicken noodles for a filling and savory meal! Brown rice noodles are known to be a great source of manganese and selenium. They are free of cholesterol, gluten-free, and are rich in phosphorus! Adding in carrots, cabbage, and red pepper to this dish will provide you with a number of antioxidants, vitamins, and minerals. They all help in improving digestion and lowering blood pressure! Chicken is packed with protein, low in sodium, and contains Vitamins B3 and B6. Ginger is known to help aid in digestion, promote detoxification of the body, and lower blood pressure. Add in some paleo-friendly peanut butter and top these noodles off with fresh green onions, sesame seeds, and peanuts. Enjoy!

Ingredients:

  • 4 cups brown rice noodles, cooked as directed

  • 3 tbsp coconut oil, divided

  • 1 cup carrots, sliced

  • 2 cups cabbage, sliced

  • 6 oz cooked chicken breast, chopped

  • 4 green onions

  • ½ red pepper, sliced

  • 2 cloves garlic, minced

  • 1 tbsp ginger, grated

  • ¼ cup honey

  • ¼ cup peanut butter, smooth

  • ¼ cup coconut aminos

  • 3 tbsp vegetable broth

  • Sesame seeds, fresh green onion, and peanuts for garnish (optional)

Instructions:

1) Cook noodles as directed. When done, drain and toss with 2 tbsp coconut oil.

2) Heat 1 tbsp coconut oil in large skillet. Add carrot, red pepper, cabbage, chicken, green onions, garlic, and ginger.

3) Stir fry for a couple of minutes until crisp-tender.

4) In separate bowl, mix honey, peanut butter, coconut aminos, and vegetable broth.

5) Add liquid to skillet and cook until desired tenderness is reached.

6) Add noodles to skillet and toss with chicken and vegetables. Garnish with freshly chopped green onion, sesame seeds, and peanuts. Enjoy!