This is a simple yet delicious dish that can be made ahead of time. It’s light, refreshing, colorful and yummy!
20 Min Peanut Noodles
1 Rotisserie Chicken Breast (I used chicken we baked on Sunday), cubed
14 Medium Peeled Shrimp
1/2 box of Rice Noddles
2 Carrots, julienned
2 Scallions, cut into 1 inch pieces
4 radishes, sliced thin
2 Garlic Cloves
PS. Highly recommend a peeler like this. Makes julienned vegetables a breeze
Bring water to a boil in your kettle. Fill large bowl with boiling water. Add rice noodles. Set timer for 3 minutes. When timer goes off, drain Noodles and set aside in large mixing bowl.
Slice radishes. Put in small ramekin with sugar and rice vinegar for a quick pickle (about 10 mins).
In sauté pan, add 1 tbs oil and garlic, cook until fragrant, about 30 secs. Add shrimp, salt & pepper, cooking on high. Cook shrimp until starting to brown, about 2-3 minutes. Place shrimp aside.
In a large mixing bowl, add cooked shrimp, chicken, scallions, carrots, drained radishes, and noodles.
Ingredients for Dressing
2 Tbs Peanut Butter Powder
2 Tbs Tahini
1 Tbs Fish Sauce
2 Tbs Lime Juice
2 Tbs Tamari or Soy Sauce
Shake dressing ingredients in a jar. Pour over ingredients in mixing bowl. Mix to incorporate. Serve or chill in the fridge to be served at a later time.
Enjoy! Happy Wednesday!