Ingredients
8 oz rice noodles
1 rotisserie chicken (shredded, skin removed)
1/2 cup creamy peanut butter
3 tbsp tamari (or soy sauce)
2 tbsp lime juice
1 tbsp rice vinegar
1 tbsp honey
2 garlic cloves (minced)
1 tbsp grated fresh ginger
1–2 tbsp sriracha (adjust to taste)
2 green onions (sliced)
1/4 cup chopped cilantro
4 lime wedges (for serving)
Instructions
Rinse rice noodles in warm water to soften
Combine peanut butter, tamari, lime juice, vinegar, honey, garlic, ginger, and sriracha in a bowl
Pour sauce over cooked noodles and toss to coat
Add shredded chicken, gently mix until combined
Top with scallions, cilantro, and lime wedges
Serve immediately with extra lime on the side
Notes
Use store-bought rotisserie chicken to save time
Adjust sriracha quantity for desired spice level
Add steamed broccoli or bean sprouts for vegetables
Store leftovers in airtight containers for up to 2 days
For gluten-free version, confirm tamari and noodles are certified gluten-free
- Prep Time: 15
- Cook Time: 10
- Category: Quick Chicken
- Method: Stir-fry
- Cuisine: Thai-Inspired
- Diet: Gluten-Free (with adjustments)
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 1800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg