Ingredients

Servings: 4

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

Directions

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.