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Gluten-Free Thai Chicken Noodle Bowl

Ingredients

1 package gluten-free Df Rice Noodle (red Label)

1/4 cup Aloha Soy Sauce (m) Low Sodium

1/4 cup Marukan Rice Vinegar (s)(g)

1 cup unsweetened Chaokoh Coconut Milk (l)

1/2 cup almond butter

2 tbsp freshly squeezed lime juice

2 tbsp liquid Stevia

1 pound cooked chicken, shredded

1/2 cup almonds, chopped

2 to 3 green onions, chopped (lite green & white)

1 avocado, sliced

2 cups slaw with purple & green cabbage with carrot

1/4 fresh cilantro, chopped

Cooking Instructions

Step 1: Rehydrate rice noodles according to package directions.

Step 2: In a small bowl, whisk together almond butter with rice wine vinegar, low sodium soy sauce, lime juice, liquid stevia and coconut milk. Mix until smooth. You can also do this in a blender or food processor.

Step 3: Heat a dry small saute pain over medium heat. Add the almonds and toast until just beginning to turn golden brown and fragrant. Remove from heat immediately and set aside.

Step 4: In a large bowl, toss together the rice noodles with the almond butter sauce. Separate the noodles into 4 bowls and top each one with the shredded chicken, toasted almonds, green onions, avocado, cabbage slaw and cilantro.

*Note: Many Asian noodles, like rice noodle, are naturally gluten-free. However, not all companies market products as gluten-free. Always check ingredient list to ensure no wheat has been used. It is best to look for a gluten-free seal.

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