Ingredients
Scale
- 8 ounces rice noodles
- 2 cups cooked chicken breast, shredded or sliced
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- Peanut Sauce
- 1/2 cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 tsp grated ginger
- 2 cloves garlic, minced
- 2–4 tbsp warm water
- 1 tsp sriracha (optional)
Instructions
- Cook rice noodles, rinse under cold water, and set aside.
- Whisk peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, garlic, and sriracha.
- Add warm water until smooth and pourable.
- Prepare and slice all vegetables.
- Combine noodles, chicken, and vegetables in a large bowl.
- Pour sauce over and toss until coated.
- Top with cilantro and peanuts and serve chilled or fresh.
Notes
- Rinse noodles to prevent sticking.
- Adjust water for desired sauce thickness.
- Best served fresh or slightly chilled.
- Great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Stovetop
- Cuisine: Asian, Thai