Why You’ll Love This Recipe
Quick & Easy Thai Peanut Noodles with Rotisserie Chicken is the perfect weeknight meal—fast, flavorful, and satisfying. This dish combines tender rotisserie chicken with a creamy, spicy-sweet peanut sauce, tossed with noodles and fresh veggies for a balanced, restaurant-style dinner at home in under 30 minutes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti or rice noodlesrotisserie chicken (shredded)peanut buttersoy saucehoisin saucesriracha or chili garlic saucehoneyrice vinegargarlic (minced)ginger (grated)water or chicken brothcarrots (julienned)bell peppers (sliced)green onions (chopped)cilantro (chopped)crushed peanuts (for garnish)lime wedges (for serving)
directions
Cook the noodles according to package instructions. Drain and set aside.
In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, sriracha, honey, rice vinegar, garlic, ginger, and water or broth until smooth.
In a large skillet or wok, heat a bit of oil over medium heat and add the sauce. Cook for 2-3 minutes until it slightly thickens.
Add the shredded rotisserie chicken and cooked noodles to the skillet. Toss to coat evenly.
Stir in carrots, bell peppers, and green onions. Cook for another 2-3 minutes until veggies are tender-crisp.
Remove from heat and garnish with chopped cilantro, crushed peanuts, and a squeeze of lime.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Swap rotisserie chicken with tofu for a vegetarian version.
Add broccoli or snap peas for extra greens.
Use almond butter instead of peanut butter for a different nutty flavor.
Top with sesame seeds or drizzle with sesame oil for extra depth.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.
FAQs
Can I use any type of noodles?
Yes, spaghetti, linguine, or rice noodles all work well.
Is this dish spicy?
It has a mild kick, but you can adjust the sriracha to taste.
Can I make the sauce ahead of time?
Absolutely, it can be stored in the fridge for up to 1 week.
What veggies go well with this?
Carrots, bell peppers, cucumbers, snap peas, or shredded cabbage all complement the flavors.
Is this good served cold?
Yes, it can be enjoyed cold as a noodle salad.
Can I freeze the leftovers?
Not recommended, as the noodles can become mushy when thawed.
How can I make it gluten-free?
Use gluten-free soy sauce and rice noodles.
Is rotisserie chicken the only option?
No, you can use any cooked chicken or protein of your choice.
How do I make it creamier?
Add a bit of coconut milk to the sauce for a richer texture.
Can I double the recipe?
Yes, it’s easy to scale up for more servings.
Conclusion
Quick & Easy Thai Peanut Noodles with Rotisserie Chicken is a go-to dish for busy nights when you crave something comforting yet exotic. With a velvety sauce, hearty chicken, and crisp vegetables, it’s a complete meal that’s both delicious and fuss-free. Try it once, and it may become a staple in your weekly rotation.
Print
Quick & Easy Thai Peanut Noodles with Rotisserie Chicken
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Boiling, Mixing
- Cuisine: Thai-inspired
Description
A flavorful and easy weeknight dinner of noodles tossed in a creamy, spicy Thai peanut sauce topped with shredded rotisserie chicken—ready in under 20 minutes.
Ingredients
- 8 oz rice noodles or spaghetti
- 1 cup rotisserie chicken, shredded
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon sriracha or chili garlic sauce (optional, for heat)
- ¼ cup warm water (more as needed to thin sauce)
- 2 tablespoons chopped fresh cilantro
- 2 green onions, thinly sliced
- 2 tablespoons chopped unsalted peanuts (for garnish)
- Lime wedges, for serving
Instructions
- Cook noodles according to package instructions until al dente. Drain and set aside.
- In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, sriracha (if using), and warm water until smooth and creamy. Adjust thickness with more water as needed.
- Add shredded rotisserie chicken to the sauce and mix to coat.
- Combine noodles with the chicken–peanut sauce, tossing until evenly coated.
- Divide into serving bowls and garnish with chopped cilantro, green onions, peanuts, and a lime wedge.
- Serve warm or at room temperature. Leftovers can be refrigerated and gently reheated with a splash of water or lime juice.
Notes
- For a gluten‑free version, use tamari or coconut aminos instead of soy sauce.
- Add steamed or sautéed veggies like bell peppers, carrots, or broccoli for extra nutrition.
- Make it vegan by substituting chicken with baked tofu or tempeh and using maple syrup instead of honey.
- Spice tip: increase sriracha or add a pinch of chili flakes for more heat.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold.