Nutrition per serving may change if servings are adjusted.
3 cups packed fresh cilantro leaves and stems (3 ounces)
½ cup plain soy milk
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon crushed red pepper
½ cup dry roasted salted peanuts
2 medium carrots, peeled
1 small zucchini, trimmed
3 ounces dried brown rice pad thai noodles, such as Annie Chun's® brand
1 medium red sweet pepper, cut into thin strips
1 teaspoon canola oil
12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
1 teaspoon toasted sesame seeds
In a food processor combine the cilantro, soy milk, rice vinegar, soy sauce, garlic, salt and crushed red pepper; add ⅓ cup of the peanuts. Cover and process until nearly smooth.
Using a vegetable peeler, cut carrots and zucchini lengthwise into thin ribbons.
In a Dutch oven cook noodles according to package directions, adding carrot and sweet pepper the last 1 minute of cooking; drain.
Meanwhile, in a large nonstick skillet heat oil over medium heat. Add chicken; cook and stir 4 minutes or until no longer pink. Stir in cilantro mixture; heat through. Stir in noodle mixture and zucchini.
Chop the remaining peanuts. Sprinkle servings with chopped peanuts and sesame seeds. Serve with lime wedges.