Peanut Rice Noodles with Shredded Chicken & Vegetables (GF, V Optional)
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.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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
- 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!
