By Chef Pam Manley, Keiser University
1/2 pound bean thread noodles
3 tablespoons peanut butter
3 tablespoons water
1/3 cup rice wine vinegar
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoon soy sauce
1 tablespoon agave nectar
1 tablespoon salad oil
12 ounces chicken, grilled
4 stalks green onion, sliced on the bias
Soak noodles in hot water until soft.
Combine water, peanut butter, vinegar, Sriracha, soy, agave, and oil in a bowl and whisk together.
Drain noodles and toss in the peanut dressing.
Top with grilled chicken and green onion.