Large deep sauté pan or skillet
Read through entire recipe before getting started. Bring a medium pot of salted water to a boil. Trim and peel carrot, then julienne. Tear cilantro leaves and tender cilantro stems in 1/2 inch pieces. Remove ends from radishes and thinly slice. Remove edamame from package and rinse. Remove chicken breasts from package; rinse and dry. Cut into 1" pieces.
When water reaches a rolling boil, add rice noodles and cook until al dente 5-6 minutes. Reserve 1/4 cup pasta water. Drain noodles and return to pot. Toss with 1 tsp. oil. While noodles are cooking, proceed with Step #3.
Place peanut butter, rice vinegar, garlic, sweet tamari sauce, 1 Tbsp. water and a pinch of salt and pepper in a food processor or blender. Pulse into smooth and creamy. Add water 1 Tbsp. at a time if the sauce is too thick.
Note: If a food processor or blender is not available please peanut butter in a small bowl and heat for 30 seconds. Mince or grate garlic. Add rice vinegar, garlic, sweet tamari sauce, 1 Tbsp. water and a pinch of salt and pepper to peanut butter and mix until incorporated.
Heat 1 Tbsp. oil in a medium sauté pan or skillet over medium heat until shimmering. Season chicken with a pinch of salt and pepper. When pan is hot, add chicken and sear 3-4 minutes per side until golden brown.
Reduce heat to medium and add 1/4 cup water to pan. Cover and allow to cook for another 6-8 minutes until fully cooked.
The USDA recommends cooking chicken to an internal temperature of 165ºF.
Divide rice noodles between two bowls. Place sliced chicken, carrots, edamame and radishes on top of noodles. Drizzle with plenty of peanut sauce. Enjoy!
Pro-Tip: Mix all together and enjoy! This meal is great for meal prep, feel free to save and eat again later.