20-Minute Peanut Chicken Pad Thai

Updated: Aug. 09, 2024

This is my go-to after a long day at work. I’ll pick up a hot rotisserie chicken and noodles at the grocery store and whip this up in a jiffy. It’s easy, savory, filling and healthy. A win for everyone! —Callie Gavorek, Canton, Michigan

20-Minute Peanut Chicken Pad Thai Recipe photo by Taste of Home

Ingredients

• 1 package (8 ounces) thick brown rice noodles
• 1/2 cup creamy peanut butter
• 1/2 cup hot water
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha chili sauce
• 1 tablespoon canola oil
• 1 package (14 ounces) coleslaw mix
• 3 garlic cloves, minced
• 1-1/2 cups shredded cooked chicken
• Optional toppings: Sliced green onions, chopped peanuts, chopped cilantro and crushed red pepper flakes

Directions

1. Cook noodles according to package directions. Meanwhile, in a small bowl, whisk peanut butter, hot water, soy sauce, brown sugar, vinegar, sesame oil and Sriracha.
2. In a large skillet, heat oil over medium-high heat. Add coleslaw mix; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in peanut butter mixture and chicken. Cook and stir until heated through. Drain noodles; add to skillet and toss to coat. If desired, serve with optional toppings.

Nutrition Facts

1 serving, about 1-1/2 cups: 586 calories, 26g fat (5g saturated fat), 47mg cholesterol, 604mg sodium, 64g carbohydrate (13g sugars, 8g fiber), 28g protein.