Ingredients
1¼lbsshrimp,large, peeled and deveined or 1 lb chicken, diced into 1-inch cubes
⅓cupcilantro,fresh, chopped
⅓cupmint,or basil, fresh, chopped
⅓cupgreen onions,chopped
1red bell pepper,cored and julienned
1carrot,large, peeled and julienned
1avocado,large, sliced
⅓English cucumber,halved and thinly sliced
1cupred cabbage,very thinly sliced
10ozrice noodles,white or brown, medium thick, cooked according to package instructions
½cuppeanut butter,creamy, low sodium
2tspginger,fresh, finely peeled and minced
1tspgarlic,minced
1½tbsplime juice,fresh
1½tbspsoy sauce,low sodium or regular
2tspSriracha
1½tbsplight brown sugar,packed
1½tbsphoney
1tspfish sauce,optional
6tbspwater,hot
Preparation
In a mixing bowl whisk together all of the peanut sauce ingredients while adding in enough water to create a runny sauce. Set aside.
Heat 1 tablespoon of olive oil to a 12-inch non-stick skillet over medium heat. Add shrimp, season lightly with salt, and cook through for about 1½ to 2 minutes per side.
Meanwhile, bring lightly salted water to a boil in a large pot. Cook noodles according to package instructions after preparing all of the ingredients so noodles don’t stick together. Drain and rinse.
Divide noodles among 4 plates. Sprinkle with cilantro, mint and green onions.
Top with bell pepper, carrot, avocado, cucumber, cabbage and shrimp.
Drizzle each serving with peanut sauce.
Serve and enjoy.
