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Prep Time
5 mins
Total Time
30 mins


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
green onions, thinly sliced
carrot, coarsely grated
1/4 tsp
1 mL
1/2 cup
chopped fresh cilantro
125 mL


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.


If you like less heat, reduce the spicy Asian chili garlic sauce to 1 tbsp (15 mL).

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.

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Nutrition Facts

Nutrition Description:
¼ of the recipe
10 g
Saturated Fat:
2 g
60 g
3 g
55 mg
19 g
740 mg
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