Thai Peanut Chicken Noodle Salad with Bell Pepper, Cucumber & Carrot

Directions

1. Bring a medium saucepan of water to a boil, then turn off heat.
2. Wash and dry all produce, keeping peppers, cucumber, and lime ready for cutting.
3. Soak the rice noodles in the hot water just until tender, about 10 minutes or per package directions; drain and rinse with cold water, then set aside.
4. In a medium bowl, whisk together lime juice, peanut sauce, soy sauce, brown sugar, and crushed red pepper to form the dressing.
5. Slice the bell peppers into thin strips and fold them into the dressing.
6. Cut the cucumber into thin pieces and add them to the dressing as well.
7. Remove meat from the rotisserie chicken, shredding it into bite-sized pieces and adding them to the bowl with the dressing.
8. Toss the drained noodles and shredded carrots with the vegetable pieces and chicken until evenly combined.
9. Taste and adjust if needed, then divide the noodle salad between plates or bowls and serve.
10. Optional: squeeze extra lime over the top before serving.
11. Serve and enjoy.