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

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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.