Peanut Noodle Slaw with Chicken
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
|
|
|
Ingredients
- 8.8 oz package KA•ME Organic Black Rice Noodles - Pad Thai , prepared according to package directions
- 1 tbsp KA•ME Sesame Oil Blend
- 1/3 cup creamy peanut butter (or sunflower butter)
- 1/4 cup water
- 3 tbsp KA•ME Seasoned Rice Vinegar
- 3 tbsp fresh lime juice
- 1 tbsp brown sugar , packed
- 1 tbsp KA•ME Tamari
- 1 tsp KA•ME Sriracha Sauce (or to taste)
- 2 cups rotisserie chicken , shredded
- 14 oz bag shredded cabbage
- 1 cup carrots , shredded
- 3 scallions , thinly sliced
- 1/4 cup cilantro , chopped
- 1/4 cup roasted peanuts , chopped
Instructions
- In skillet, heat 1 tbsp KA•ME Sesame Oil Blend over medium high, add KA•ME Organic Black Rice Noodles - Pad Thai and cook for 2-3 minutes until tender. Do not overcook, set aside to cool.
- Meanwhile, in large bowl, whisk peanut butter, water, KA•ME Seasoned Rice Vinegar, lime juice, brown sugar, KA•ME Tamari and KA•ME Sriracha Sauce until smooth.
- In separate bowl add KA•ME Organic Black Rice Noodles - Pad Thai, chicken, cabbage, carrots, scallions and cilantro. Toss well.
- Add dressing mixture just before serving, garnish with peanuts. Enjoy!
Share this Recipe
