Thai Noodles and Chicken


Juice of 1/2 Lime

1/3 Cup Fish Sauce

2 Tbsp Ginger, peeled and chopped

2 Garlic Cloves, Peeled

1/4 Cup Cilantro

2 Large Boneless, Skinless Chicken Breasts

1 Cup Diced Cucumbers

1 Cup Shaved Carrots

1 Cup Diced Snap Peas

1/2 Cup Fresh Mint

1/2 Cup Cilantro, stems removed and diced

8 ounces brown rice noodles



1/3 Cup Rice Vinegar

1 Tbsp Honey

1 Tbsp Sesame Oil

1/2 Tsp Crushed Red Pepper

2 Tbsp Fish Sauce (make sure brand of choice is gluten-free)

1 Tsp Ginger, minced



Put first 5 ingredients in blender and blend until almost smooth. Put Chicken in Large ziplock baggie. Pour marinade over chicken, seal and shake. Refrigerate for 3-8 hours. Cook noodles according to package. Heat grill and cook chicken until cooked through. Slice chicken in to strips. Put noodles and chicken strips on plates. Top noodles with fresh cucumbers, carrots, peas, mint and cilantro. Add dressing ingredients into blender. Blend until smooth. Pour dressing over noodles.