This Peanut Noodle Salad features traditional Thai ingredients with fresh produce and rotisserie chicken. If you have leftover pasta on hand, you can use it in place of fettuccine to reduce food waste and cut down on prep time.

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Prep Time: 20

Cook Time: 15

Total Time: 35

Course: Main Course

Servings: 4 (click to scale)

Ingredients

Salad

11 oz dry fettuccine pasta
8 each fresh basil
1/4 cup fresh scallions
1 each fresh zucchini
6 oz rotisserie chicken
1/4 cup fresh cilantro
1/4 cup fresh carrot tops
1/4 tsp kosher salt
1/4 tsp ground black pepper
4 Tbsp dry roasted salted peanuts

Sauce

1/2 cup creamy peanut butter
4 tsp soy sauce
1/8 tsp cayenne pepper
1/4 tsp sesame oil
2 tsp Gochujang sauce
4 Tbsp fresh lime juice
4 tsp sweet chili sauce

Instructions

Prep

Wash and scrub all produce. Cook fettuccine according to package directions. Drain and cool pasta and set aside.

Chicken

Season, cook and cool chicken, ensuring the internal temperature reaches 165F. Separate the chicken meat from the bones and keep the bones to use in a stock or soup.

Peanut Sauce

Combine peanut butter, 1/2 cup warm water, soy sauce, cayenne, sesame oil, Gochujang sauce, lime juice, and sweet chili sauce.

Cold Salad

Use a vegetable peeler to make strips of zucchini and place in a large bowl. Cut scallions into 1/4 inch slices (at an angle). Cut basil (including stem) into small strips. Chop cilantro (including stems). Chop the carrot tops into small pieces. Pull chicken into bite-sized pieces.

Finish

Combine chicken, cilantro, basil, zucchini, scallions, pasta, carrot tops, peanut sauce, salt and pepper into a mixing bowl. Taste and season with additional lime juice, salt and pepper if desired. Mix well.
Place cold noodle salad on plate and garnish with whole peanuts. Extra garnish options: cilantro, basil or shaved carrots.

Video

Nutrition

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