Rice noodles/gluten-free pasta, prepared according to directions on package and tossed in sesame oil to prevent sticking
4 cups hot chicken stock
1 small chicken breast, poached and hand-shredded
2 tablespoons roasted peanuts, chopped
Steamed bok choy
Green onions, thinly sliced
Combine all ingredients for sauce in a blender, and puree until smooth.
Portion 2 cups of cooked noodles into bowl, and add 2 tablespoons of dan dan sauce on top. Add 1 to 2 cups of hot chicken stock to noodle/sauce mixture and stir to coat. There should be a little bit of a broth in the bowl.
Garnish with shredded chicken, bok choy, peanuts and scallions. Serve immediately.