Thai Peanut Chicken Noodle Salad Jars

Prepare the rice noodles
1 Cook the rice noodles according to the package directions. Drain and immediately rinse under cold water to stop the cooking process.
2 Drain very well and allow the noodles to cool completely before assembling the jars. This helps prevent excess moisture from building up in the jars.
Make the peanut dressing
4 Add the powdered peanut butter, creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, ginger and garlic to a bowl.
5 Whisk until smooth, slowly adding warm water until the dressing reaches a creamy, pourable consistency. Start with ¼ cup water and add more as needed.
6 For a little heat, stir in Sriracha or your favorite chili sauce to taste.
Assemble the salad jars
8 Divide the ingredients evenly among four wide-mouth quart-size jars.
9 For the best texture throughout the week, layer each jar in this order:
10 Peanut dressing, Rice noodles, Chicken, Edamame, Carrots, Bell pepper, Purple cabbage, Cucumber, Cilantro, and Green onions.
20 Seal the jars tightly and refrigerate.
Serve
22 When you’re ready to eat, shake the jar to begin distributing the dressing.
23 Pour everything into a large bowl and toss until the noodles, chicken and vegetables are completely coated in the creamy peanut dressing.
24 Finish with a fresh squeeze of lime.