1/2 c peanut butter
2 T low sodium soy sauce or Tamari
1/4 c warm water
1/3 c fresh lime juice
2 T chopped peeled fresh ginger
1-2 garlic cloves, chopped
1 T rice wine vinegar
2 T sesame oil
1 T honey
1-2 tsp Sriracha Sauce (of more if you like it spicy)
2 T olive oil
3 c chopped summer squash, crookneck, zucchini, or patty pan
1-2 minced garlic cloves
1 tsp minced fresh ginger
2 large cooked and cooled boneless, skinless chicken breasts, shredded or sliced thin
8 ounces dried thin rice noodles
2 medium carrots, shredded
2 small cucumbers, sliced thin
1 c chopped basil, mint or cilantro or a mix of all three
2-3 green onions, slivered
1/4 c chopped roasted peanuts (optional garnish)
Make the peanut dressing in a food processor or blender, should be the consistency of a heavy cream, add the water a little bit at a time and add more if needed to thin it down.
Toss the shredded chicken with 3 T of dressing, return to the refrigerator while you finish the rest of the prep work below.
Start heating water for noodles following directions on package. Heat the olive oil in a large skillet over medium high heat and add squash, garlic and ginger, stir fry until tender and starting to brown. Remove the squash from heat and let cool.
Once noodles are done, drain and toss with cold water to chill. Add cooked squash, chicken, carrots, cucumbers, green onions and chopped herbs and toss together. Add peanut dressing to taste and toss, garnish with chopped peanuts, serve in a bowl. Easy dinner!
Adapted from a recipe in Gourmet magazine.