Gluten-Free Thai Chicken Noodle Bowl
By: Leah Rodrigues
Published: January 14, 2015

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
Serves 4
Ingredients:
	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
	 
Directions:
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.