Okay, so this isn’t a traditional satay sauce, but for a weekday dinner, it is super quick and delicious. Best thing? Can be eaten warm or cold. Great for leftovers – with or without a microwave.
Recipe originally from Rachel Ray’s Big Orange Book (with a few changes)
1 Pack of thick rice noodles
1/4 cup natural peanut butter
1/4 cup light coconut milk
2 tbsp soy sauce
1 finely chopped garlic clove
1 tsp of ginger
1 zuchini, match-sticked
1 carrot, shredded or match-sticked
1 cup of spinach
Juice of 2 -3 limes
tbsp hot sauce (I’m a fan of sriracha for this recipe)
2 cooked chicken breasts (seasoned with salt, pepper and garlic powder) or 2 cups of shredded rotisserie chicken
Handful of peanuts, lime wedges and chopped cilantro to top with.
Bring a large pot of water to boil, add salt to the water. Once water is boiled, add noodles and cook until al dente. Drain, and toss with cold water and a little coconut or sesame oil so that the noodles don’t stick.
While the noodles are doing their thing, soften peanut butter in microwave, and combine with honey, soy sauce and coconut milk. Stir until combined. Add Garlic, Ginger, Lime juice, hot sauce, soy sauce.
Over medium heat, lightly cook the vegetables until slightly softened. Add chicken, sauce and noodles. Toss all ingredients together until sauce has coated everything.
Serve with lime wedge, chopped peanuts and cilantro.
If eating cold, leave time to cool.