Gluten-free Thai chicken noodle bowls are a excellent way to eat great and stay in shape. This sweet and sour combo tosses wheatless rice noodles with a homemade almond butter dressing that has been flavored with lime juice, soy say and a couple of drops of liquid stevia (instead of sugar) to balance out the flavors in the sauce. These bowls are then topped with chicken, green onion, almonds, avocado and a cabbage slaw. Feel free add other vegetables that you have stored in your fridge too.
Gluten-Free Thai Chicken Noodle Bowl
1 package gluten-free rice noodles*
1/2 cup almond butter
1/4 cup low sodium soy sauce
1/4 cup rice wine vinegar
2 tbsp freshly squeezed lime juice
2 tbsp liquid Stevia
1 cup unsweetened coconut milk
1 pound cooked chicken, shredded
1/2 cup almonds, chopped
2 to 3 green onions, chopped (light green and white parts only)
1 avocado, sliced
2 cups cabbage slaw with purple and green cabbage and carrots
1/4 fresh cilantro, chopped
Step 1: Rehydrate rice noodles according to package directions.
Step 2: In a small bowl, whisk together almond butter with rice wine vinegar, low sodium soy sauce, lime juice, liquid stevia and coconut milk. Mix until smooth. You can also do this in a blender or food processor.
Step 3: Heat a dry small saute pain over medium heat. Add the almonds and toast until just beginning to turn golden brown and fragrant. Remove from heat immediately and set aside.
Step 4: In a large bowl, toss together the rice noodles with the almond butter sauce. Separate the noodles into 4 bowls and top each one with the shredded chicken, toasted almonds, green onions, avocado, cabbage slaw and cilantro.
*Note: Many Asian noodles, such as rice noodles, are naturally gluten-free and can be a wheatless substitute in numerous recipes. However, not all companies market these products as a gluten-free so always check the ingredient list to ensure no wheat has been used. It is best to look for a gluten-free seal.
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