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Thai Peanut Noodles with Rotisserie Chicken

A quick and easy dish featuring silky-smooth rice noodles tossed in a rich peanut sauce, topped with shredding rotisserie chicken and crunchy peanuts.
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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: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz rice noodles Use thin rice noodles for the best texture.
  • 2 cups rotisserie chicken, shredded Pre-cooked chicken makes preparation quick.
Peanut Sauce
  • 1/2 cup peanut butter Smooth or crunchy peanut butter can be used.
  • 1/4 cup soy sauce Low-sodium soy sauce can be used.
  • 2 tbsp honey Adjust sweetness according to taste.
  • 2 tbsp lime juice Freshly squeezed lime juice is recommended.
  • 1 clove garlic, minced Can be adjusted to taste.
Toppings
  • 1/4 cup chopped cilantro For garnishing.
  • 1/4 cup chopped green onions For garnishing.
  • to taste unkown crushed peanuts For garnish and extra crunch.

Method
 

Cooking Noodles
  1. Begin by boiling a pot of water. Add the rice noodles and cook according to the package instructions—usually about 6 to 8 minutes—until they're tender but still al dente. Drain and rinse them under cold water to stop the cooking process.
Preparing Sauce
  1. In a mixing bowl, combine the peanut butter, soy sauce, honey, lime juice, and minced garlic. Whisk until smooth and creamy. If it seems too thick, you can add a tablespoon of warm water to achieve your desired consistency.
Shredding Chicken
  1. While the noodles are cooking, take your rotisserie chicken and shred it into bite-sized pieces.
Combining Ingredients
  1. In a large pan or skillet, add the drained noodles and shredded chicken. Pour the peanut sauce over the top, and toss everything together gently until well coated and heated through—about 2–3 minutes.
Finishing Touches
  1. To finish, sprinkle chopped cilantro and green onions on top. Serve the dish warm, garnished with crushed peanuts for an extra crunch!

Notes

If not a fan of peanut butter, try substituting with almond butter or sunflower seed butter. Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, store noodles without garnishes for up to 3 months.