Name: Thai Peanut Chicken Noodle Salad with Bell Pepper, Cucumber & Carrot
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 1 ½ limes; 1 cup peanut sauce; 1 ½ (850 g) whole chicken rotisserie chicken, white and dark meat; 1 ½ (283 g) bags shredded carrots; 3 yellow bell peppers; brown sugar; crushed red pepper; flat rice (pad thai) noodles; soy sauce

Thai Peanut Chicken Noodle Salad with Bell Pepper, Cucumber & CarrotThai Peanut Chicken Noodle Salad with Bell Pepper, Cucumber & Carrot — a 30-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ English cucumbers

1 ½ limes

1 cup peanut sauce

1 ½ (850 g) whole chicken rotisserie chicken, white and dark meat

1 ½ (283 g) bags shredded carrots

3 yellow bell peppers

brown sugar

crushed red pepper

flat rice (pad thai) noodles

soy sauce

Instructions

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the water is boiling, remove from heat and add the rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water; set aside.

While the noodles are soaking, juice limes into a large bowl. Add peanut sauce, soy sauce, sugar, and crushed red pepper; whisk to combine the dressing.

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl with the dressing.

Trim and quarter cucumbers lengthwise, then cut crosswise into thin pieces. Add to the bowl.

Place chickens on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces and add to the bowl.

Add drained noodles and carrots to the bowl. Toss to combine the noodle salad.

To serve, divide noodle salad between plates or bowls. Enjoy!

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