We have been attempting to get innovative with dinners for our little girl since she is both gluten and dairy free. She has been getting exhausted, particularly at lunch. So my significant other got her a solidified cushion Thai a day or two ago and she adored it. I tasted it and figured, I can make this! Not exclusively did I re-make that feast, however I did it in the Instant Pot in less than 30 minutes!
I love the nut sauce right now a lot. It is brimming with those astounding Asian enlivened flavors that I love. To keep this gluten free, I use Tamari which is a gluten free soy sauce. I attempt to discover low sodium, with the goal that I have more command over the saltiness of the dish.I have additionally utilized coconut aminos which is a soy free option in contrast to soy sauce. Both are similarly heavenly.
The garnishes are what truly set up everything. I utilized new lime wedges, slashed cilantro, green onion and squashed salted peanuts. I love the surface that the peanuts add to the dish. It is flawless with the smooth sauce and noddles. The sauce has a smidgen of warmth from the pepper drops however very little, so my significant other and I love to add sriracha to our own to flavor it up some more.
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Ingredients
- 3 Chicken Breasts cubed
- 1/4 cup Green Onion chopped
- 1/2 cup Tamari can also use soy sauce (low sodium) or coconut aminos
- 2 Tbls Fish Sauce Use less for lower sodium
- 2 Tbls Sesame Oil
- 2 Tbls Rice Vinegar
- 1/3 cup Brown Sugar
- 3 Tbls Peanut Butter natural, creamy
- 3 cloves Garlic minced
- 1 Tbls Fresh Ginger minced (or 1 tsp powdered ginger)
- 1/4 tsp Crushed Red Pepper Flakes
- 4 Carrots cut into matchsticks
- 1 cup Chicken Broth low sodium (can also use water)
- 8 oz Rice Noodles I use Annie Chuns
- 1/4 cup Cilantro chopped
- 1/2 cup Peanuts chopped
- 2 Limes one for juice, one cut into wedges
Instructions
- Add the cubed chicken, green onions and carrots into the Instant Pot
- In a small bowl, mix the tamari, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, juice of one lime, ginger and garlic until well combined and pour over the ingredients in the IP. Add the broth and stir well.
- Put the lid on and set manual or pressure button to 7 minutes. When time goes off, do a quick release and remove the lid
- Stir in the rice noodles and set the lid back on and leave it for 10 minutes. Stir together and check the doneness of the noodles. Put the lid back on if they need a little more time to soften
- Once done, serve with fresh lime wedges and top with cilantro, green onions, and chopped peanuts
For more detail : bit.ly/386K1XY
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