Spicy… Peanut Butter… Veggies… An interesting combo that yields a terrific result!  When I was in Colorado, Susan and I made a peanut sauce dish that was amazing.  When I got back to Jax, I wanted to try it again with a few changes.  The result?  Well I only have one picture of the final product so that should tell you something right there!

I really think the magic is in the sauce on this one.  If you nail the sauce, the dish will delight no matter what’s in it!  Whether you want to go with a vegetarian dish or add meat, like chicken, the magic is in the sauce!  So let’s start there!

Spicy Peanut Sauce Ingredients:

• 3/4 cup peanut butter (I used crunchy)
• 1/2 cup coconut milk
• 1-2 tbsp fresh lime juice
• 3 tbsp gluten free soy sauce
• 1-2 tbsp hot sauce
• 1 tbsp minced ginger root
• 1-2 cloves garlic, minced
• fresh cilantro

In a food processor (or a blender or just a bowl, but I like how the food processor really combines all the ingredients), mix all ingredients.  Adjust as you need.  I threw in some cayenne pepper because I wanted more kick!  And that’s all there is to this sauce!  No heating.  No mess.  Just wonderful yumminess.

I much as I like sides and sauces and I even tried to make a sauce dish dinner once, I know you need more than just this flavor packed sauce…

So for those of you who want to eat a (complete) meal…

Thai Rice Noodles with Spicy Peanut Sauce

The next step to this dish is to sauté the veggies.  Choose any veggies you want but the more veggies you have, the healthier and more colorful the dish becomes.  Just cut the veggies into a size that you would want to eat whole.  I used the following:

• one handful of broccoli
• 2 zucchini, chopped
• 1 squash, chopped
• a handful of baby carrots (had this in the fridge), chopped
• half a red pepper, chopped
• half a yellow pepper, chopped (only because I has some left over)

Let these sauté until they are a nice tenderness for you.  I’ve heard the longer you cook veggies the less nutritional value they have.  So be your own timer… I like soft veggies… don’t judge me! 😦

While the veggies are cooking, it’s time to cook the onions, garlic and chicken.  In another saucepan, add 1 whole onion, 1 clove of garlic, minced and a little coconut oil.

Next, add the chopped chicken.  When I added the chicken, I threw in a little parsley too.  Add some peanut sauce – just enough to coat the chicken – and cook thoroughly.

Buy some Thai Rice Noodles and cook according to the package instructions.  I did this very last since the noodles cooked in less than 5 minutes.

Finally, combine it all together!  I suggest putting everything in a bowl in the following order….  Noodles, veggies, chicken, peanut sauce, cashews or peanuts and parsley.

This is seriously one of the best-gluten-free-healthiest-tastiest-filling-cuisines I’ve ever had!  It made great leftovers and I can’t wait to make it again! – after writing this post, I am getting a craving for some very soon!

Bon Appetite!!