Thai Noodles

From Cooking Light

Ingredients

skin-on boneless chicken thighs (I used leftovers from the night before)

salt  

1/4 teaspoon black pepper

 uncooked rice vermicelli 

1/2 cups cilantro stems (about 1 bunch) 

1/4 cup  chicken stock 

1/4 cup water 

2 teaspoons minced peeled fresh ginger 

3 garlic cloves 

2 fresh Thai chiles (I used jalapeno) 

1 1/4 cups chopped yellow squash

1/2 cup mushrooms  

1 tablespoon lower-sodium soy sauce 

8 lime wedges 

Chop the veggies

Cook veggies, and toss with cooked chicken thighs

Combine 1/4 teaspoon salt, cilantro, and next 5 ingredients (through chiles) in a food processor, and process until well blended.

Cook rice noodles and toss with sauce

Mix it all up and serve! It was delicious! Can't wait to make this again, and add even more vegetables.

Just because.... New recipes are fun