$\"allergen$

free of gluten and top 8 allergens<\/p><\/div>\n

Deliciously spicy and sweet, this Thai pasta with grilled chicken is sure to be a favorite addition to your recipe collection.\u00a0Fresh lime juice brightens the rich and creamy sunbutter sauce.<\/p>\n

It’s straight-up delicious with or without the chicken…Your choice.<\/p>\n

We played around making sauces for a couple of days. With simplicity in mind, we think this sauce is a real winner!<\/p>\n

$\"Allergen$

mise en place for sunbutter sauce<\/p><\/div>\n

Whisk together full-fat coconut milk, sunflower butter, coconut aminos, sriracha, fresh lime juice, a little water, minced garlic, brown sugar, and ground ginger. The sriracha is key for the perfect spiciness. We tried other pastes and hot sauces and agreed that sriracha won the test.<\/p>\n

Set the sauce aside while you prepare the pasta ingredients.<\/p>\n

$\"$

mise en place for Thai pasta with grilled chicken<\/p><\/div>\n

After washing and trimming the carrots, slice crosswise into two pieces. Place on a cutting board and hold the carrot firmly. With a sharp knife cut the carrot crosswise in thin slices at a 45-degree angle. To keep the sizes uniform, if one end of the carrot is a lot wider than the other, cut the large end in half lengthwise. Place flat side down on the cutting board and proceed to cut thin slices at a 45-degree angle.<\/p>\n

$\"Thai$ <\/p>\n

Once you have all your ingredients ready, this dish just takes minutes to prepare.<\/p>\n

Heat your wok or high-sided skillet over medium-high heat. Add a little grapeseed or olive oil. When the oil is hot and shimmering, add onions and carrots and stir-fry for 2 minutes.<\/li>\n
Add bok choy and stir-fry for an additional 30 seconds.<\/li>\n
Add 1\/2 cup broth or water and cook until vegetables are crisp tender, about 3 minutes. Stir in the sauce. When the sauce comes to a simmer, add noodles and stir until heated through. If you feel the sauce is too thick, add an additional tablespoon or two of water, as desired.<\/li>\n
Serve immediately with grilled chicken, a lime wedge, and garnished with green onions.<\/li>\n<\/ul>\n
$\"allergy$
pollo please<\/p><\/div>\n
You can also cut the cooked chicken in cubes and toss in the sauce with the pasta, stirring until heated through.<\/p>\n
It’s nice to serve the pasta and then top with grilled chicken. This way you can serve up veggie portions to your vegan friends without the chicken…and everyone’s happy.<\/p>\n
$\"Vegetarian$
make mine veggie<\/p><\/div>\n
Time Saving Tips<\/strong><\/p>\n
-Substitute 3 cups of coleslaw mix for the carrots and bok choy, adding at the step the bok choy would be added.<\/p>\n
-Purchase an already cooked rotisserie chicken and shred it up. You only need half a chicken.<\/p>\n