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.

Print Recipe Pin Recipe Save Recipe

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 scallions
1 each zucchini
6 oz rotisserie chicken
1/4 cup fresh cilantro
1/4 cup fresh carrots with 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 low sodium soy sauce
1/8 tsp cayenne pepper
1/4 tsp sesame oil
2 tsp Gochujang sauce
2 ea lime 4 Tbsp 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

Separate the chicken meat from the bones and pull into bite sized pieces. You can 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 carrots 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.

Finish

Combine chicken, cilantro, basil, zucchini, scallions, pasta, carrots, 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

Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!