Ingredients
4 oz pad thai noodles
1 1/2 pounds skinless chicken breasts
3 tsp dark sesame oil, divided
1/3 c. creamy peanut butter
2 Tbs low sodium soy sauce
2 Tbs rice vinegar
2 Tbs water
1 (3/4 pound) napa cabbage, shredded (4 cups or 1/2 bag cole slaw)
2 scallions, thinly sliced
salt & fresh ground pepper
Preparation
Cook noodles according to package directions; run under cool water & drain.
Season chicken well with salt & pepper and toss with 1 tsp oil. Heat grill or skillet over med-high; cook chicken until browned and cooked through, ~4 minutes/side. Transfer to a cutting board.
Whisk together peanut butter, soy sauce, vinegar, water & remaining oil in a large mixing bowl. Thinly slice chicken & add to peanut butter sauce. Add noodles, cabbage & scallions; toss gently to combine & serve.
