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Author Notes: This is a light Thai noodle dish. The many flavours used in this dish like garlic, ginger, chicken and vegetables infuse the gentle noodles making it a delicious one pot meal that is super easy to make. —Only Gluten Free Recipes
- 1 tablespoon organic GF tamari sauce
- 1 tablespoon pure maple syrup
- 4 pieces garlic cloves, crushed
- 1 tablespoon freshly grated organic ginger
- 1 1/2 pounds thinly sliced organic skinless chicken
- 1 cup organic GF chicken broth
- 1 tablespoon arrowroot flour
- 1 tablespoon fish oil
- 1 tablespoon freshly squeezed organic lime juice
- 1 bunch organic green onions, thinly sliced lengthwise to 2 inch pieces
- 2 cups bean sprouts
- 1 piece chili pepper, chopped
- 1 tablespoon coconut oil
- 1 piece red pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 bunch organic cilantro, chopped
- 200 grams bean thread or rice noodles
- In a large bowl add tamari, maple syrup, garlic, ginger and chicken, stir and set aside while you are preparing your vegetables and noodles
- In a wok or equivalent heat coconut oil and add marinated chicken, cook on medium to high heat while stirring for 5 minutes or until slightly golden
- Mix chicken broth, arrowroot flour/cornstarch, fish oil and lime juice and add to chicken, bring to boil, stir in red pepper, green onions and mushrooms, reduce heat, cover and cook for 5 minutes.
- Stir in bean sprouts, noodles and cilantro and heat through making sure all the ingredients are well combined
- Garnish with cilantro, sesame seeds and lime wedges
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