Two large chicken breasts, sliced thin
Four carrots, sliced thin
Two shallots, sliced
Rice noodles
1/2 can bean sprouts
1/4 cup sunbutter
1 lime
1 TB malt vinegar
Cashews
Parsley
1. Boil rice noodles until tender. Set aside.
2. Add small amount of oil to large pan and add chicken. Salt to taste. Cook through on both sides.
3. Add shallots and carrots to chicken, stir fry until vegetables are tender and chicken is browned.
4. Mix sunbutter, juice of one lime, and malt vinegar together. Stir, then add water in small amounts until sauce is a creamy consistency.
5. Add noodles and bean sprouts to chicken and vegetables. Stir until everything is mixed.
6. Add sunbutter sauce to pan and mix into the noodles/chicken/vegetable mixture.
Remove from heat and garnish with chopped parsley and chopped cashews.
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