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.