Thai Peanut Noodles with Rotisserie Chicken is a flavorful, easy-to-make dish that combines creamy, savory peanut sauce with tender noodles, crisp vegetables, and juicy rotisserie chicken. This satisfying meal comes together in under 30 minutes and is perfect for busy weeknights or meal prep.
Why You’ll Love This Recipe
This dish is rich in flavor yet quick to make, using simple pantry staples and store-bought rotisserie chicken. The sauce is creamy, tangy, and slightly spicy, offering a restaurant-quality taste at home. It’s also highly adaptable to different dietary preferences and ingredient availability.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Noodles (spaghetti, rice noodles, or linguine)
- Shredded rotisserie chicken
- Creamy peanut butter
- Soy sauce or tamari
- Fresh lime juice or rice vinegar
- Honey or maple syrup
- Sesame oil
- Garlic (minced)
- Fresh ginger (grated)
- Crushed red pepper or chili garlic sauce (optional for heat)
- Sliced vegetables (bell peppers, carrots, cabbage, or broccoli slaw)
- Garnishes: chopped peanuts, green onions, cilantro, sesame seeds
Directions
- Cook noodles according to package instructions. Drain and set aside, reserving a small amount of the pasta water.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and ginger. Add chili sauce or red pepper for spice. Thin with reserved pasta water until smooth.
- In a large bowl or skillet, combine noodles, shredded chicken, and sliced vegetables.
- Pour the peanut sauce over the mixture and toss until everything is evenly coated.
- Top with chopped peanuts, green onions, cilantro, and sesame seeds.
- Serve warm or cold.
Servings and timing
Serves: 4–6
Prep time: 5 minutes
Cook time: 15–20 minutes
Total time: 20–30 minutes
Variations
- Use almond or cashew butter for a different nutty flavor.
- Swap chicken for shrimp, tofu, or omit for a vegetarian version.
- Add coconut milk to the sauce for extra creaminess.
- Include more veggies like cucumbers, bean sprouts, or edamame.
- Adjust spice level with more or less chili paste or sriracha.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish can be enjoyed cold or reheated in the microwave with a splash of water to loosen the sauce.
FAQs
What type of noodles are best?
Spaghetti, linguine, rice noodles, or even ramen work well in this recipe.
Can I make the sauce ahead of time?
Yes, the sauce can be made up to 2 days in advance and stored in the fridge.
Is this dish spicy?
It can be! Adjust the heat with chili garlic sauce or red pepper flakes to suit your taste.
Can I use almond butter instead of peanut butter?
Yes, almond butter is a great substitute and offers a slightly different flavor.
How do I make this vegetarian?
Omit the chicken and add tofu or extra vegetables for a meat-free version.
Can I freeze this dish?
Freezing is not recommended due to the texture of the noodles and sauce after thawing.
What vegetables go well in this dish?
Bell peppers, carrots, cabbage, broccoli slaw, cucumbers, and snap peas all work well.
Do I need to heat the sauce?
Not necessarily—the sauce blends well at room temperature and warms up with the noodles.
How long will leftovers last?
Leftovers keep well for up to 4 days in the fridge.
Can I serve it cold?
Yes, this dish is delicious cold, making it perfect for lunches or meal prep.
Conclusion
Thai Peanut Noodles with Rotisserie Chicken is a vibrant, crave-worthy dish that’s fast, flexible, and full of flavor. Whether you enjoy it warm or chilled, spicy or mild, it’s an easy weeknight winner that makes great use of rotisserie chicken and pantry staples.
PrintThai Peanut Noodles with Rotisserie Chicken
A hearty and flavorful bowl of Thai-style peanut noodles tossed with tender rotisserie chicken, crisp veggies, and a creamy, savory peanut sauce—perfect for a quick, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: No-cook sauce, noodle tossing
- Cuisine: Thai-inspired
- Diet: Gluten Free
Ingredients
- 8 oz rice noodles or spaghetti
- 2 cups cooked rotisserie chicken, shredded
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 2 tbsp chopped cilantro (optional)
- For the peanut sauce:
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1/2 tsp grated fresh ginger
- 1 clove garlic, minced
- 2–4 tbsp warm water (to thin)
- Sesame seeds or chopped peanuts, for garnish
Instructions
- Cook noodles according to package instructions. Drain and rinse under cold water, then set aside.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, garlic, and enough warm water until smooth and pourable.
- In a large mixing bowl, combine cooked noodles, shredded chicken, carrots, bell pepper, and green onions.
- Pour peanut sauce over noodle mixture and toss until everything is evenly coated.
- Adjust consistency with extra water if needed, and taste to adjust seasoning (add more soy sauce for saltiness or lime for tang).
- Transfer to serving bowls. Garnish with cilantro (if using), sesame seeds, and chopped peanuts.
- Serve chilled or at room temperature, optionally with lime wedges on the side.
Notes
- Use gluten-free soy sauce to make this gluten-free.
- Substitute peanut butter with almond or cashew butter for variation.
- Add veggies like snap peas, cucumber, or shredded cabbage for crunch.
- For heat, stir in sriracha or red pepper flakes.
- Best served within a few hours; store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 60 mg