Spicy Thai Noodle Salad with Chicken

Cook the pasta according to the package instructions.

• 2.8 oz Rice noodles

With a peeler, peel zucchini and carrot thinly down to the core and place the zucchini and carrot peels in a bowl. Finely dice the core and set aside.

• ½ Zucchini (~ 3.9 oz)
• 1 Carrot (~ 3.4 oz)

Slice the pepper into thin strips. Add the pepper and veggie noodles into the bowl.

• 1 Bell pepper, yellow (~ 4.9 oz)

Add the ingredients listed below to a mason jar. Screw the lid on tightly and shake vigorously.

• 1 Tbsp Hot sauce (e.g. Sriracha)
• 1 ⁠½ Tbsp White wine vinegar
• 2 tsp Natural peanut butter
• 2 Tbsp Soy sauce, light
• 2 ⁠½ Tbsp Water
• 2 tsp Honey

Drizzle the dressing over the salad, add the noodles and toss lightly until coated evenly. Let it sit for a few minutes.

Cut the chicken breast into bite-size pieces.

• 5.3 oz Chicken breast

Heat the canola oil in a non-stick frying pan over high heat. Sear the meat, turn the heat to medium, add the cubed zucchini into the pan and continue frying until the meat is cooked. Season with salt and pepper and serve with the salad.

• 1 tsp Canola oil
• Salt
• Black pepper

Finely chop the peanuts and green onion and top your salad with both.

• 1 Tbsp Peanuts, roasted
• ½ Green onion (~ 0.6 oz)

Enjoy your meal!