- Level
- easy
- 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.
Tips
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Nutritional 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