- Prep Time
- 5 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1/2 pkg
- Thai rice noodles (1/4-in./5 mm wide)
- 225 g
- 1/3 cup
- peanut butter
- 75 mL
- 1-2 tbsp
- spicy Asian chili garlic sauce or hot sauce
- 30 mL
- 1 tbsp
- sodium-reduced soy sauce
- 15 mL
- 1 tbsp
- finely grated fresh ginger
- 15 mL
- 2 cloves
- garlic, minced
- 1 1/2 cups
- shredded rotisserie chicken, skin removed
- 375 mL
- 3
- green onions, thinly sliced
- 1
- carrot, coarsely grated
- 1/4 tsp
- salt
- 1 mL
- 1/2 cup
- chopped fresh cilantro
- 125 mL
Directions
Step 1
Place noodles in a large heatproof bowl. Bring a full kettle of water to a boil and then pour over noodles until noodles are fully covered. Let stand, stirring occasionally, until noodles soften, 20 to 25 min. Drain well, place noodles back in bowl.
Step 2
Meanwhile, in a medium bowl, mix together peanut butter, chili garlic sauce, soya sauce, ginger, garlic and 1/4 cup (60 mL) water.
Step 3
Add chicken, green onions and carrot to bowl with noodles and stir. Drizzle with peanut sauce, sprinkle with salt and toss. Garnish with cilantro. Serve at room temperature.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 410
- Fat:
- 10 g
- Saturated Fat:
- 2 g
- Carbs:
- 60 g
- Fibre:
- 3 g
- Cholesterol:
- 55 mg
- Protein:
- 19 g
- Sodium:
- 740 mg
