Thai · dinner

Mild Peanut Chicken Noodles

Name: Mild Peanut Chicken Noodles
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 14 oz rice noodles; 0.5 piece rotisserie chicken; 0.33 cup peanut butter; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp brown sugar; 1 package shredded carrot; 1 piece cucumber; 1 piece lime

A Thai-inspired noodle bowl with no heat, using leftover rotisserie chicken and cooked-and-cooled veg served apart.

Total time: 25 min
Serves: 4
Est. cost: $20

kid friendlyleftovers

Illustration of Mild Peanut Chicken Noodles — Illustration, not a photo of the finished dish

Ingredients

For 4 servings

Pantry & grains

rice noodles14 oz
peanut butter⅓ cup
rice vinegar2 tbsp
brown sugar1 tbsp

Meat & poultry

rotisserie chicken½ piece

Sauces & condiments

soy sauce3 tbsp

Produce

shredded carrot1 package
cucumber1 piece
lime1 piece

Method

1
Soak or boil rice noodles per package, usually 6 to 8 minutes, then rinse cold.
2
Whisk peanut butter, soy sauce, vinegar, sugar, lime juice and 1/3 cup warm water.
3
Shred the chicken and slice the cucumber.
4
Toss noodles with sauce, or leave sauce on the side for picky eaters.
5
Top with chicken, carrot and cucumber in separate piles.

Kitchen note

Swap sunflower seed butter if school lunches are nut-free.

Approximate per serving: 560 calories, 28g protein. These are estimates, not lab-tested nutrition facts.

Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.

Put this in your week

Plan four more dinners around it, scaled to your household, with one grocery list.

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Mild Peanut Chicken Noodles

Ingredients

Method

The rest of this week: Picky eater meal plan