Print

Creamy Thai Peanut Noodle Bowl with Rotisserie Chicken

creamy thai peanut noodle bowl - featured image
Print Recipe

A quick and easy creamy chilled Thai peanut noodle bowl featuring rotisserie chicken, fresh veggies, and a silky peanut sauce. Perfect for busy weeknights, potlucks, or summer gatherings.

Ingredients

Scale
  • 8 ounces (225g) rice noodles or thin spaghetti
  • 1 rotisserie chicken (about 2–3 pounds), shredded
  • ½ cup (125g) creamy peanut butter (natural, no-stir recommended)
  • 3 tablespoons soy sauce or tamari (for gluten-free)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 1–2 teaspoons sriracha or chili garlic sauce
  • 2–3 cloves garlic, minced
  • Warm water, to thin the sauce as needed
  • 1 medium carrot, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 3 green onions, sliced thinly
  • ½ cup fresh cilantro leaves, roughly chopped
  • ½ cup chopped roasted peanuts
  • Optional: a handful of bean sprouts or cucumber slices

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of rice noodles and cook according to package instructions, about 4-5 minutes until al dente. Drain and rinse under cold water to stop cooking. Toss lightly with a teaspoon of oil to prevent sticking and set aside.
  2. In a medium bowl, whisk together ½ cup creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon honey, 1 tablespoon toasted sesame oil, 1-2 teaspoons sriracha, and 2-3 minced garlic cloves. Add warm water a tablespoon at a time to thin the sauce until smooth and pourable but not runny.
  3. Remove skin and bones from the rotisserie chicken and shred the meat into bite-sized pieces, yielding about 3 cups.
  4. Julienne or shred the carrot, thinly slice the red bell pepper, slice the green onions, and roughly chop the cilantro. Prepare bean sprouts or cucumber slices if using.
  5. In a large mixing bowl, combine the cooled noodles, shredded chicken, and veggies. Pour the peanut sauce over and toss gently to coat evenly. Taste and adjust seasoning with extra soy sauce, lime juice, or sriracha if desired.
  6. Chill the noodle bowl in the refrigerator for at least 20 minutes to let flavors meld. Just before serving, sprinkle chopped roasted peanuts on top.

Notes

Add warm water gradually to peanut sauce to keep it smooth. Rinse noodles in cold water after cooking to prevent overcooking and sticking. Serve chilled or at room temperature for best flavor and texture. Adjust spice level with sriracha. Store leftovers refrigerated up to 3 days; toss with water or extra sauce before serving to refresh.

Nutrition

Keywords: Thai peanut noodles, rotisserie chicken, peanut sauce, quick dinner, easy recipe, gluten-free option, summer recipe, creamy peanut noodles

Find it online: https://snappyspoon.com/creamy-thai-peanut-noodle-bowl-with-rotisserie-chicken-easy-recipe/