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rachelthechef7
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Serves 4:
200g rice noodles (these are pad Thai rice noodles)
½ Chilli (optional)
1 cucumber, chopped
1-2 cups beetroot, carrot mix (this is the Woolworths Rainbow Shredded Coleslaw)
¼ cup spring onion, thinly sliced
20g crushed nuts (I used peanuts)
Bang Bang Chicken:
500g chicken thighs
½ tbsp paprika, garlic & onion powder, brown sugar, cayenne (for spice - optional), salt and pepper 1-2 tbsp olive oil
Dressing:
¼ cup Greek yoghurt
¼ cup sweet chilli
1 tbsp sriracha or Tabasco
1 tbsp honey
2 tosp soy sauce
1 lime, juiced
Boil water and cook rice noodles to packet instructions (usually ~8mins). Drain and rinse noodles with cold water - this will avoid them from sticking together.
Coat the chicken with spices, and cook over medium heat.
Remove from heat and slice into strips. Once cooled, add everything to a large bowl.
For meal prep, I would recommend keeping the dress separate to keep the nuts crispy and noodles fresh! Keep up to 4 days (with dressing separate).