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Thai Peanut Noodles with Rotisserie Chicken

A quick and delicious dish featuring chewy rice noodles tossed in a creamy peanut sauce with tender rotisserie chicken.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Chicken
  • 8 oz rice noodles Use any brand of rice noodles.
  • 2 cups rotisserie chicken, shredded Store-bought rotisserie chicken makes prep easy.
Peanut Sauce
  • 1/2 cup peanut butter Creamy or crunchy peanut butter can be used.
  • 1/4 cup soy sauce Use low-sodium soy sauce if preferred.
  • 2 tablespoons lime juice Fresh lime juice is recommended for best flavor.
  • 1 tablespoon sesame oil Gives a nice depth of flavor.
  • 1 tablespoon honey Adjust sweetness to taste.
  • 1 clove garlic, minced
Garnishes
  • 1/4 cup chopped cilantro Fresh cilantro adds brightness.
  • Chopped peanuts for garnish Add before serving.
  • Sliced green onions for garnish Add before serving.

Method
 

Cooking the Noodles
  1. Start by boiling a large pot of water. Once it’s bubbling, add in the rice noodles and cook according to package instructions, typically around 4-6 minutes. Test before draining for tenderness.
  2. Drain and rinse them under cold water to stop the cooking process.
Preparing the Sauce
  1. In a medium-sized bowl, mix together the peanut butter, soy sauce, lime juice, sesame oil, honey, and minced garlic. Stir until it’s creamy and well combined.
Combining Ingredients
  1. In a large mixing bowl, toss the cooled noodles with the shredded rotisserie chicken.
  2. Pour in the peanut sauce and gently combine until all the noodles and chicken are evenly coated.
Finishing Touches
  1. Add the chopped cilantro and fold it gently into the noodle mixture.
  2. Sprinkle the chopped peanuts and sliced green onions on top for an extra crunch.
Serving
  1. You can serve this dish warm or chilled—both versions are delightful!

Notes

If you have a nut allergy, consider using sunflower seed butter instead of peanut butter. Always rinse your noodles to prevent them from sticking together. This dish can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to a month.