Gluten Free Thai Almond Noodle Salad
Loaded with fresh veggies, this gluten free Thai almond noodle salad makes the perfect weeknight or potluck side dish!
Ingredients
- Olive oil
- 3 bell peppers, sliced
- Salt and pepper
- 5 - 8 oz. shredded carrots
- 8 oz. snow peas
- 1 1/2 lbs. chicken tenderloin
- 7 oz. rice noodles
- 1/2 c. pasta water
- 1+ c. Thai almond sauce (or Thai peanut sauce)
- Juice of 1 lime
- 2 - 3 scallions, chopped
- Optional: peanuts or almonds, chopped
Instructions
- In a large skillet, heat 1 - 2 Tbsp. of olive oil over medium heat. Sauté the peppers for 5-7 minutes. Season with salt and pepper. Then, use the same skillet to sauté the carrots and snow peas for 5-7 minutes. Set veggies aside. Next, add more oil to the pan. Brown each side of the chicken for 4-6 minutes, until cooked through. Season with salt and pepper. Set aside and slice once cooled.
- Meanwhile, bring a medium saucepan, filled halfway with water, to a boil. Cook noodles according to package directions. Reserve 1/2 cup of the pasta water before draining.
- In a large mixing bowl, combine the sautéed veggies, chicken, noodles, pasta water, sauce, and lime juice. Stir until well-coated. Garnish with chopped scallions and peanuts or almonds.