QUICK, EASY, AND THE PERFECT WAY TO USE UP LEFTOVER SMOKED CHICKEN, THIS SPICY THAI PEANUT NOODLE SALAD WITH SMOKED CHICKEN IS A NEW FAVORITE OF MINE! Quick, easy, and the perfect way to use up leftover smoked chicken, this Spicy Thai Peanut Noodle Salad with Smoked Chicken is a new favorite of mine!
Contents
INGREDIENTS
- ▢1/2 RED PEPPER STEMMED, SEEDED AND SLICED THIN
- ▢1/2 YELLOW PEPPER STEMMED, SEEDED AND SLICED THIN
- ▢1/2 ORANGE PEPPER STEMMED, SEEDED AND SLICED THIN
- ▢1 YELLOW ONION SLICED THIN
- ▢2 CARROTS JULIENNED
- ▢3 TBSP SESAME OIL DIVIDED
- ▢SALT
- ▢1/2 CUP PEANUT BUTTER
- ▢THAI SWEET CHILI SAUCE
- ▢SRIRACHA SAUCE
- ▢HONEY
- ▢2 CLOVES GARLIC MINCED
- ▢1 SMALL THAI PEPPER MINCED
- ▢1 LBS COOKED RICE NOODLES OR SPAGHETTI COOKED TO AL DENTE, DRAINED AND RINSED
- ▢1 LIME
- ▢6 TO 8 OZ SMOKED CHICKEN COOLED AND SLICED THIN OR CHOPPED
- ▢BASIL
- ▢CRUSHED PEANUTS
INSTRUCTIONS
- Heat a large skillet over medium-high heat and saute the veggies in 1 tablespoon sesame oil until just softened, 5 to 7 minutes. Remove from heat, season with salt and allow to cool.
- Whisk the remaining 2 tablespoons sesame oil, peanut butter, sweet chili sauce, sriracha, and honey together in a large bowl. Add the minced garlic and Thai red pepper along with a pinch of salt. Toss in the cooked pasta to coat.
- Squeeze the juice of the lime over the salad.
- If desired, add the chopped chicken, or serve the pasta in a bowl with the smoked chicken atop.
- Garnish with crushed peanuts and fresh basil.
