Do you ever just want to make something “from scratch” as opposed to from a bottle or can? I do. All the time. Except spaghetti sauce. There’s few things worse than chunky tomatoes, which pretty much ALL homemade sauces include. Therefore, I stock up on the store brand canned spaghetti sauce, and just add some of my own spices. Other than that, I like to make my own sauces, marinades, and so forth. BUT when you’re adding store-bought peanut butter, soy sauce, and so forth, can you still really say it’s “from scratch”? Something to ponder, I suppose.
In any case, this light peanut sauce with rice noodles from With Style & Grace’s blog is exactly that – light, as well as super tasty. I added chopped chicken cutlets to make it a bit more hearty. I didn’t use reduced-fat peanut butter, only because the full-fat jar was already open, and we also have a reduced fat jar, however that was unopened. If you use reduced-fat, it will lighten up this dish even more. It is great, quick meal – the sauce takes about 5 minutes to prep and blend, the rice noodles take about 10ish minutes to cook, and the chicken takes about 5-10 minutes to cook, and obviously these can be done simultaneously! It is very versatile, also, as the original recipe only calls for noodles and sauce, but you could add pretty much any meat you’d like, or even tofu!
One thing to note – this does not reheat well the next day for lunch. Just sayin.’
WW point value per serving: 10-11
Light Peanut Sauce with Chicken and Rice Noodles
-1/2cu smooth peanut butter
-1/2 lime, juiced
-1 garlic clove (I used two, cuz they were super small cloves)
-1.25tsp soy sauce
-2tsp honey or agave
-1/2tsp red pepper flakes, plus more for topping
-4oz Rice Noodles (we used phad rice noodles)
-1/2cu roasted peanuts, chopped (uh…I totally forgot to add these until after we were done eating, haha)
-2 chicken cutlets (3oz/ea), cut into strips or cubes
-In a food processor, combine all ingredients (except rice noodles and roasted peanuts) and pulse until well combined, then set aside.
-Cook rice noodles according to package (the original blogger said to add salt and oil in order to keep them from sticking, which I used a teeny amount of each, and it turned out well).
-Stir fry chicken in a wok or large skillet in minimal oil or cooking spray (also, I added some chopped red onion to mine).
-Add noodles and peanut sauce to the wok and toss well.
-Serve with additional red pepper flakes (depending on your spicy-ness ability) and roasted chopped peanuts.