Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
easy
Prep Time
5 min
Total Time
30 min
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

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

Rate

× You have already rated this item.

Nutrition Facts

Nutrition Description:
¼ of the recipe
Calories:
410
Fat:
10
Saturated Fat:
2
Carbs:
60
Fibre:
3
Sugar:
0
Cholesterol:
55 mg
Protein:
19
Sodium:
740 mg
Potassium:
0