1cupcarrots *either shredded or ribboned*either shredded or ribboned
5tbspextra virgin olive oil
2tbspcrunchy peanut butter
1tbspfish sauce *soy sauce can be substituted
1lime juiced *about 2 tbsp
2tbsprice wine vinegar
1inchpiece of ginger *peeled and grated
3lgcloves garlic *minced or crushed
1/4cupchopped roasted peanuts
Preheat oven to 350℉. Place chicken in baking dish. Drizzle with 1 tbsp of olive oil, reserving remaining oil for dressing. Salt and pepper to taste. Bake for 30-40 minutes or until reaching internal temp of 165℉. Let cool enough to handle and then cut into cubes.
While chicken is baking prepare veggies, set aside.
In a large mixing bowl measure oils and stir in peanut butter. Whisk in srirachi, soy sauce, fish sauce, lime juice and vinegar. Stir in garlic, ginger and cilantro.
Prepare noodles according to package.
Toss noodles with chicken, veggies and dressing. Garnish with chopped peanuts.
*Please use as many organic ingredients as possible.*