Ingredients

For the Peanut Sauce

• 2/3 cups peanut butter
• 1 tablespoon sriracha chili sauce
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 2 cloves garlic, minced
• 2 tablespoons lime juice
• ½ tablespoon sesame oil
• 1/3 cup rice vinegar

 For the Chicken

• 16 ounce chicken breast, cut into thin strips
• 1 tablespoons sriracha chili sauce
• 1/2 lime, juices
• 5 cloves garlic, crushed
• 1 tablespoon low sodium soy sauce
• 1/2 tablespoon sesame oil
• 8 ounce rice noodles
• Salt & pepper

For the Toppings

• 3/4 cup green onion, chopped
• 1 1/4 cups shredded carrots
• 1 1/4 cups shredded red cabbage
• 2 tablespoons chopped peanuts

Directions

1. For the peanut sauce: Combine peanut butter, sriracha, honey, light soy sauce, lime juice, sesame oil, rice vinegar, and garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth.
2. Boil water for the noodles cook pasta according to package instructions.
3. Season chicken with salt and pepper, sriracha, lime, garlic, and light soy sauce.
4. Heat a large skillet until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
5. Drain noodles and toss with peanut sauce. Add chicken to mixture.
6. Top noodles with scallions, carrots, red cabbage, and chopped peanuts.

Enjoy!