Thai Peanut Chicken with Bean Thread Noodles

Adapted from Skinny Slow Cooker

Serves 6

4 chicken breasts, boneless, skinless

1 can light coconut milk

1 tbsp fresh ground lemongrass

2 Thai chiles, minced

1 tbsp all-natural peanut butter

1 lime, zested and juiced

2 tbsp chopped peanuts

8-12 ounces dried bean thread noodles

In a medium bowl, whisk the peanut butter into the coconut milk until dissolved. Add to slow cooker and stir in the lemongrass, chiles, lime juice and zest. Place the chicken breasts in the slow cooker and cook on low for 4 hours. Using two forks, shred the chicken and stir in the peanuts.

Cook the bean thread noodles according to package directions right before serving. Spoon the chicken over the noodles and serve immediately.

Editor’s Note: If the package says to soften in very hot tap water, we recommend bringing water to a simmer on the stove top, removing from heat and then adding the noodles until softened. “Very hot tap water,” at least in our little kitchen, wasn’t enough to soften the threads sufficiently.