Gluten Free Thai Almond Noodle Salad

Loaded with fresh veggies, this gluten free Thai almond noodle salad makes the perfect weeknight or potluck side dish!

Prep:
5
minutes
Cook:
25
minutes
TOtal:
30
minutes

Ingredients

  • Olive oil
  • 3 bell peppers, sliced
  • Salt and pepper
  • 5 - 8 oz. shredded carrots
  • 8 oz. snow peas
  • 1 1/2 lbs. chicken tenderloin
  • 7 oz. rice noodles
  • 1/2 c. pasta water
  • 1+ c. Thai almond sauce (or Thai peanut sauce)
  • Juice of 1 lime
  • 2 - 3 scallions, chopped
  • Optional: peanuts or almonds, chopped

Instructions

  • In a large skillet, heat 1 - 2 Tbsp. of olive oil over medium heat. Sauté the peppers for 5-7 minutes. Season with salt and pepper. Then, use the same skillet to sauté the carrots and snow peas for 5-7 minutes. Set veggies aside. Next, add more oil to the pan. Brown each side of the chicken for 4-6 minutes, until cooked through. Season with salt and pepper. Set aside and slice once cooled.
  • Meanwhile, bring a medium saucepan, filled halfway with water, to a boil. Cook noodles according to package directions. Reserve 1/2 cup of the pasta water before draining.
  • In a large mixing bowl, combine the sautéed veggies, chicken, noodles, pasta water, sauce, and lime juice. Stir until well-coated. Garnish with chopped scallions and peanuts or almonds.