Dinner doesn’t have to be complicated,especially when you’ve got leftover rotisserie chicken in the fridge.
If you’re craving something rich, nutty, and deeply satisfying, Thai Peanut Noodles with Chicken are a quick and easy meal that feels gourmet but takes just 25 minutes to prepare.
This dish is everything we love about takeout: creamy sauce, chewy noodles, and bright toppings – all made with pantry staples and a few fresh ingredients.
Whether you’re meal prepping or just need dinner in a pinch, this one’s a winner.
Why You’ll Love This Thai Peanut Noodle Recipe
- Uses pre-cooked rotisserie chicken to save time
- Ready in under 30 minutes, start to finish
- Packed with creamy, savory, and slightly spicy flavor
- Easy to customize with your favorite vegetables
- Great for meal prep, leftovers, or even lunch the next day
Ingredients You’ll Need
For the noodles and chicken:
- 8 oz rice noodles (or spaghetti, soba, or ramen)
- 2 cups shredded rotisserie chicken
- 1–2 cups sliced vegetables (carrots, bell peppers, snap peas, red cabbage)
For the peanut sauce:
- ½ cup creamy peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1–2 teaspoons sriracha (optional for heat)
- ¼ cup warm water (to thin the sauce as needed)
Optional toppings:
- Chopped peanuts
- Green onions
- Fresh cilantro
- Lime wedges
- Sesame seeds
How to Make Thai Peanut Noodles with Rotisserie Chicken
- Cook the noodles:
Prepare the noodles according to the package directions. Drain, rinse with cold water to stop cooking, and set aside. - Make the peanut sauce:
In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey, ginger, garlic, and sriracha. Add warm water a little at a time until the sauce is smooth and pourable. - Sauté the vegetables (optional):
In a large skillet or wok, lightly sauté the vegetables over medium heat with a splash of oil until just tender, about 3–4 minutes. Skip this step if you prefer raw, crunchy veggies. - Combine everything:
Add the noodles, chicken, and sauce to the skillet with the veggies. Toss everything together over low heat until warmed through and evenly coated with sauce. - Serve and garnish:
Divide among bowls and top with chopped peanuts, green onions, cilantro, and lime wedges. Serve immediately.
Tips, Variations & Shortcuts
- Vegetable swaps: Use pre-shredded coleslaw mix, frozen stir fry vegetables, or whatever you have on hand.
- Spice it up: Add more sriracha or a spoonful of Thai red curry paste for extra heat and depth.
- Nut-free option: Substitute sunflower seed butter or tahini for peanut butter if needed.
- Noodle choices: Rice noodles are traditional, but soba, spaghetti, or even zucchini noodles work.
- Meal prep tip: Store sauce and noodles separately, then toss before serving to keep everything fresh.
Storing & Reheating Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, add a splash of water to loosen the sauce and microwave in 30-second intervals, stirring between each one.
You can also enjoy the noodles cold as a chilled peanut noodle salad – a perfect lunch or picnic dish.
Recipe FAQ’s
Can I use a different type of noodle?
Yes! While rice noodles are traditional, soba, ramen, or even spaghetti work well in this recipe.
Can I use raw vegetables instead of sautéed ones?
Absolutely. For a crunchy, fresh version, skip the sautéing step and toss in raw veggies instead.
How spicy is this dish?
It’s mildly spicy as written. Adjust the sriracha to make it milder or hotter based on your preference.
Quick and Easy Thai Peanut Noodles with Rotisserie Chicken
Thai Peanut Noodles with Rotisserie Chicken is a quick, satisfying dinner packed with bold flavor, creamy sauce, and a healthy dose of protein. This 25-minute meal is perfect for busy weeknights and uses rotisserie chicken to save time.Tossed with vibrant veggies and topped with peanuts, herbs, and lime, it’s a versatile dish that’s easy to customize and great for meal prep.
Ingredients
For the noodles and chicken:
- 8 oz rice noodles or spaghetti, soba, or ramen
- 2 cups shredded rotisserie chicken
- 1-2 cups sliced vegetables carrots, bell peppers, snap peas, red cabbage
For the peanut sauce:
- ½ cup creamy peanut butter
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- 1-2 teaspoons sriracha optional for heat
- ¼ cup warm water to thin the sauce as needed
Optional toppings:
- Chopped peanuts
- Green onions
- Fresh cilantro
- Lime wedges
- Sesame seeds
Instructions
Cook the noodles:
- Prepare the noodles according to the package directions. Drain, rinse with cold water to stop cooking, and set aside.
Make the peanut sauce:
- In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey, ginger, garlic, and sriracha. Add warm water a little at a time until the sauce is smooth and pourable.
Sauté the vegetables (optional):
- In a large skillet or wok, lightly sauté the vegetables over medium heat with a splash of oil until just tender, about 3–4 minutes. Skip this step if you prefer raw, crunchy veggies.
Combine everything:
- Add the noodles, chicken, and sauce to the skillet with the veggies. Toss everything together over low heat until warmed through and evenly coated with sauce.
Serve and garnish:
- Divide among bowls and top with chopped peanuts, green onions, cilantro, and lime wedges. Serve immediately.