Peanut Rice Noodles with Shredded Chicken & Vegetables (GF, V Optional)

If you’re searching for a quick, delicious, and versatile dish, look no further than these Peanut Rice Noodles with Shredded Chicken and Vegetables. This gluten-free recipe is easily customizable, making my Peanut Rice Noodles a perfect addition to your weekly meal rotation. Plus, with a protein-packed peanut sauce that’s ideal for leftovers, this dish is both convenient and nutritious.

Peanut Rice Noodles with Shredded Chicken and Vegetables balances rich, creamy peanut flavors with fresh, crisp vegetables. Whether you’re looking for a quick weeknight meal or a dish that can be easily prepped ahead, this recipe has you covered. With its gluten-free ingredients and vegan or pescatarian variations, it’s a certainly versatile option that everyone will love.

Why This Recipe Will Become a Staple in Your Household

1. Quick and Easy: My Peanut Rice Noodles require just 20 minutes of prep and 5 minutes of cooking, making it perfect for busy weeknights.
2. Customizable: You can also easily adapt the recipe to suit your dietary preferences, whether you’re vegan, gluten-free, or pescatarian.
3. Great for Leftovers: The peanut sauce can be made in advance and stored, making this recipe ideal for meal prepping and enjoying throughout the week as a dip for raw veggies.

Tips for Success Making My Peanut Rice Noodles

• Prep Ahead: Shred the chicken and prepare the peanut sauce up to 2 days in advance to save time on busy nights.
• Component Cooking: Serve the noodles, chicken, and vegetables separately for a family-friendly, customizable meal.
• Store Extra Sauce: Keep the peanut sauce in a squeeze bottle or jar, allowing it to come to room temperature before use.

Shortcuts and Variations

• Pre-Cut Vegetables: Save time by using pre-cut or shredded carrots. However, freshly cut vegetables offer the best flavor and texture.
• Vegan Option: Simply omit the chicken or substitute with extra firm tofu, lightly sautéed in coconut oil.
• Pescatarian Swap: Replace the shredded chicken with leftover salmon for a delicious seafood twist. This Apricot-Glazed Salmon would be the perfect addition!

Peanut Rice Noodles Storage and Leftovers

This dish is perfect for leftovers and also meal prepping. Store the noodles and chicken together, as well as vegetables and sauce separately, in airtight containers in the refrigerator for up to 3 days. To reheat, warm the noodles and chicken in the microwave or on the stovetop and top with vegetables and sauce.

Ready, Steady, Cook!

Peanut Rice Noodles with Shredded Chicken and Vegetables is a quick, easy, and delicious meal that will quickly become a staple in your kitchen. With its versatile ingredients and simple preparation, this dish is also perfect for satisfying your hunger any night of the week. Whether you’re looking for a gluten-free meal, a vegan option, or even just a tasty new recipe to try, this peanut rice noodle dish has you covered.

More Yummy Recipes with Chicken

• Rosemary-Balsamic Grilled Chicken
• Lemon-Garlic Roasted Chicken, with Braised Apple-Caraway Cabbage
• Braised Chicken, stuffed with Apples, Blue Cheese, and Thyme
• Curried Chicken Salad

Peanut Rice Noodles with Shredded Chicken & Vegetables (GF, V Optional)

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This easy peanut dish will become a staple in your rotation, easily customized to the season! This recipe yields 2 cups of sauce, yielding plenty to have for dipping raw veggies as a snack later in the week. This recipe is built for leftovers.

• Author: Emma Frisch
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 6–8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 cucumber, sliced into matchsticks
• 1 large carrot, sliced into matchsticks or shredded
• 1 tomato, seeds removed and thinly sliced
• 2 Tbsp rice wine vinegar
• 6–8 servings Pad Thai rice noodles
• 1 tsp sesame oil
• 1 rotisserie chicken, shredded
• 1 cup basil leaves, for garnish
• 2 limes, cut into wedges for garnish
• Roasted peanuts, coarsely chopped, for garnish (optional)

For the Peanut Sauce

• 1 cup unsweetened creamy or crunchy peanut butter
• 3 Tbsp unseasoned rice wine vinegar
• 2 Tbsp low-sodium soy sauce or gluten-free tamari
• 2 Tbsp toasted sesame oil
• 1 Tbsp honey (omit if peanut butter is sweetened)
• 1/2 tsp Kosher salt, as needed to taste

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Instructions

1. In a blender, combine the peanut butter, rice wine vinegar, soy sauce, toasted sesame oil, optional honey, and 3/4 cup warm water. Blend until smooth. Taste and add salt if needed. Store in an airtight container in the refrigerator for up to 2 weeks.
2. In a bowl, toss the cucumber, carrot, and tomato slices with the rice wine vinegar. Set aside to marinate while you prepare the other components. For picky eaters, cut larger carrot and cucumber sticks and leave plain or lightly salted. 
3. Follow the instructions on the package to cook the Pad Thai rice noodles. Once cooked, drain and briefly rinse the noodles with cold water. Return them to the pot, add the sesame oil, and toss to coat, ensuring the noodles don’t stick together.
4. In a serving bowl, add a portion of rice noodles, a handful of quick-pickled vegetables, and a serving of shredded chicken. Generously pour the peanut sauce over the top
5. Garnish with torn basil leaves, a squeeze of lime juice, and also chopped roasted peanuts if desired. Serve immediately.

Notes

Plan ahead:

• Prepare the cucumbers and carrots
• Pull apart the rotisserie chicken up to 2 days ahead
• Prepare the peanut sauce up to 2 weeks ahead. Store in a squeeze bottle for easy, mess-free use. Allow it to come to room temperature before using. 

Component cooking: Serve noodles, raw veggie sticks, and shredded chicken separately, with a small dipping bowl of peanut sauce.

Shortcuts: You can buy precut or shredded carrots, though I find they can be dry and flavorless. You can also look for a pre-made Thai Peanut Sauce, but no guarantees it will be a hit!

Trades & Add-Ons:

• Soy sauce alternatives: There are a range of options, including gluten-free soy sauce or tamari, and low sodium soy sauce. Note that this recipe has on added salt because soy sauce is typically salty. If choosing a low-sodium variety, you may need to season with extra salt with serving. 
• Tomatoes: You can reserve the removed seeds and juicy interior to add to the Vegetable Korma.
• Vegan: Simply leave out the shredded chicken (the peanut sauce is protein-packed) or substitute it for extra firm tofu, lightly sautéed in coconut oil.
• Pescatarian: Swap shredded chicken for leftover salmon!

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