Thai Peanut Chicken and Noodles is a 30-minute recreation of one of my favorite Thai takeout recipes. Leftover or rotisserie chicken, pasta, and pantry staples make team up for this easy dinner idea that comes together quicker than delivery can arrive at your door.
Yield: This 30-minute meal makes six 1-cup entree-sized servings. Serve with Rainbow Thai Salad with Mango and you have one marvelous restaurant copycat feast.
Storage: Store leftovers in the refrigerator for up to 4 days.
Make ahead: The noodles can be cooked a day in advance and stored in an airtight container in the refrigerator (rinse with hot water to revive before tossing with the sauce). The sauce can be made a day in advance, too. Bring to room temperature for at least 30 minutes.