THAI NOODLES WITH PEANUT BUTTER CHICKEN
Guys, here’s the recipe you have all been waiting for. I know this because you have all asked, and I promised it would be posted soon, so here it is!
I want to tell you a little bit how this recipe was created. For awhile now, I wanted to develop a Thai recipe with an allergy friendly Thai dish using almond butter. Ironically, the day I planned to make it, Cooper had a peanut challenge at the Allergist and passed. We found out he was no longer allergic to peanuts (very exciting) and I immediately thought I am going to make that dish with a peanut butter sauce and I’m so excited. I know I sound so pathetic, but I love to cook, so to be able to add an ingredient back into our home was very exciting. Cooper has been eating peanut butter sandwiches and Reeses ever since and he’s doing great.
It’s way easier than it looks because all you have to do is grill the chicken, chop the veggies, boil the noodles and make a sauce. Once everything is done you assemble it all in your serving dish. I highly recommend making the chicken on a cast iron skillet or the bbq, but you could do it in a regular pan as well if you don’t have either of those options. It just comes out so incredibly juicy on the cast iron, it truly makes the dish.