Rotisserie Chicken Pad Thai

Rotisserie Chicken Pad Thai
Print Recipe
6 servings
  • 1 rotisserie chicken (plain or salt & pepper)
  • 8 ounces rice noodles
  • 1 bunch green onions trimmed & chopped into 1" pieces
  • 1 medium carrot, peeled & grated
  • 2 1/2 cups snow peas
  • 6 tablespoons low-sodium Tamari (sub lite soy sauce)
  • 2 cloves garlic, minced
  • 1 packed teaspoon lime zest (approximately 1 lime)
  • 2 tablespoons lime juice (approximately 1 lime)
  • 1/4 cup light brown sugar (sub coconut sugar)
  • 2 teaspoons sriracha (plus more to taste)
  • 1/2 teaspoon ground ginger (sub 1" piece freshly grated)
  • 1 tablespoon avocado oil
  • 1/2 cup honey roasted peanuts or roasted, salted cashews
  • Bean sprouts to taste
  1. Shred your rotisserie chicken. Cook 8 oz rice noodles according to package directions.
  2. In a bowl, whisk together tamari, garlic, lime zest, lime juice, brown sugar, Sriracha and ginger.
  3. Heat a large skillet to medium with oil. Once hot (a splash of water sizzles), add carrot, snow peas and green onions. Saute for two minutes, then stir in chicken and sauce.
  4. Saute another two minutes, then add noodles, tossing to coat. Cook just until warmed through, then serve with chopped roasted peanuts or cashews and sprouts, if using. Drizzle on some extra Sriracha as well!
  5. Leftovers will keep in the fridge up to 3 days. Reheat in a saucepan with a splash of water.
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