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Thai Peanut Noodles

February 1, 2015

(All measurements approximate)

1 lb linguine, soba or rice noodles
Bell peppers onions peapods etc…
Chicken seasoned or marinated to taste.

1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oil
1 tablespoon grated fresh ginger
1 tablespoon honey
1 tablespoon Sriracha or chili sauce
1 teaspoon sesame oil
1/4 tsp garlic powder

Optional – line zest and juice
Fresh cilantro

Microwave the peanut butter to loosen up. Stir in the remaining ingredients. Salt and add more chili sauce to taste.

Cook noodles and stir fry meat and veggies
Toss with half the dressing. If dressing is too thick, thin with some pasta water. Add additional dressing until you coat the noodles and toppings to your preference.
The dressing will keep for a week or more. Great on salads too.

This is a super quick and easy dressing to use on left over veggies and chicken to create Thai veggie wraps for lunch. The possibilities are endless.

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