Ingredients

The following ingredients have 7 Servings
  • 2 pounds dry rice noodles (about 1/4″ wide)
  • 2 Tbsp. oil
  • 2-3 cups rotisserie chicken (pulled and chopped)
  • 3-4 cloves garlic (finely minced)
  • 2 cups daikon radish (finely chopped)
  • 1 cup shredded carrots
  • 1 cup Napa cabbage (finely chopped)
  • 1 ½ cups cilantro (chopped)
  • 16 ounce jar prepared Pad Thai sauce (OR HOMEMADE RECIPE BELOW)
  • 1 cup peanuts (chopped)
  • Sriracha hot chili sauce (optional)
  • Lime wedges
  • 5 slices fresh ginger
  • 3 cloves garlic (pressed)
  • ½ cup peanut butter (or almond butter)
  • ½ cup fresh squeezed orange juice
  • ⅓ cup fresh squeezed lime juice
  • ¼ cup light soy sauce (we use Coconut Amino Acids)
  • ⅓ cup honey (agave or maple syrup)
  • ¼ cup toasted sesame oil
  • 1 tsp Kosher salt
  • 1-2 tsp sriracha sauce (or more, according to spice level)

Instruction

  • In a large bowl, submerge the dry rice noodles in hot tap water. Let soak for 8-10 minutes; drain and set aside.
  • In a large saute pan over medium high heat, add the garlic to the pan, and fry until the garlic becomes fragrant, about 30 seconds. Add in the chopped chicken; cook for 2 minutes. Add the noodles, radish, carrots, and Napa cabbage. Stir together and fry for 1 more minute.
  • THE DRESSING/SAUCE: Mix together the peanut dressing ingredients for a homemade dressing, or at this point, use storebought dressing/sauce.
  • Add the sauce to the noodle mixture. Add sriracha sauce if you want more spice. Turn the heat back up to medium-high. Stir to combine. Add in the peanuts and cilantro; toss to combine. Place the salad in a large bowl and refrigerate.
  • Garnish with cilantro and peanuts (optional); refrigerate for at least 2 hours; serve with fresh lime.