Thai Noodles with Chicken



Last week I noticed a few Thai recipes floating around the internet and since I already had a rotisserie chicken and ingredients for a peanut sauce, I figured why not pick up some pad thai noodles and go from there? I’ve seen a few recipes that pair peanut sauce with lime and cilantro and thought that would be fun to try. I threw in sugar snap peas since they’re in season. I used the same peanut sauce as I did for the Peanut Noodles with Veggies, so hop on over there for that recipe. I even made extra to pop in the fridge for a quick meal later. I think it should last at least a week or so, it’s got so much vinegar in it. If you don’t like cilantro then you probably won’t like this recipe–I found a large part of the taste is in the cilantro/lime/peanut combo.

Thai Noodles with Chicken in Peanut Sauce
1/2 box thin Pad Thai noodles
1/2 – 1 lb Sugar Snap Peas
1 cup Shredded Rotisserie Chicken
1/2 cup Cilantro, chopped roughly
1 Lime
1 1/2 cups Peanut Sauce

Cook the noodles as directed on the package. While the noodles are cooking, blanch the peas (submerge in boiling water for 2-3 minutes, then drain and put into ice cold water to stop the cooking–they should be bright green and still slightly crunchy) and make the peanut sauce.


When the noodles are done, drain under cold water to cool, and add to the sauce right away. Toss to prevent sticking. Add the peas and shredded chicken. Serve topped with cilantro and with lime to squeeze! Definitely don’t forget the cilantro or lime–it really makes the dish!


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