1/2 bag rice noodles
2 Tbsp fresh lime juice
2 Tbsp low-sodium soy sauce
2 Tbsp reduced-fat peanut butter
1 tsp Sambal Oelek
2 tsp sesame oil
2 breasts chicken
12 sugar snap peas
1 carrot, sliced really thin (use a mandoline)
1 red pepper, sliced
1/4 cup scallions, sliced
cilantro, chopped (to garnish)
green onions, diced (to garnish)
peanuts (to garnish)
Cook rice noodles according to package directions.
Prepare the sauce: mix the peanut butter, soya sauce, lime juice and Sambal Oelek together. Reserve.
In a wok, warm the sesame oil. Add chicken and sauté until no longer pink. Cut in pieces. In the same wok add 1/2 cup water and all the vegetables. Bring to boil and reduce to medium. Add the chicken and cook another 10 min. Mix in the sauce and stir well.
To serve: You can mix the rice noodles directly into the wok or place the noodles in a plate, add the chicken with vegetables and garnish with cilantro, green onions and peanuts.