“Peanut Butter; it just fills the crack of the heart.” – Paul Blart

Seriously, If I had to pick one food to eat the rest of my life it would probably be peanut butter.

So, I might be a little excited that today is National Peanut Butter Day! I also made it through the second week of the semester and I’m feeling pretty good about that too. Culinary school is no joke, people. Not that I expected it to be easy, but I don’t think I planned on how much time it would take outside of class to study and practice in addition to working what feels like a million different jobs.

Honestly, I’ve been feeling a little overwhelmed lately which is why hacks like rice noodles are kind of my jam. Why? Because they are so easy to prepare and taste awesome when combined with the right ingredients.

For this edition of #FoodieFriday, I’m keeping it real with this peanut butter chicken salad with rice noodles. This dish combines peanut butter dressing, instant pot chicken thighs, veggies, rice noodles and takes only minutes to prepare.

You’ll start by cooking your chicken thighs in a pressure cooker or instant pot. Again. time saver! I have come to love boneless, skinless chicken thighs….seriously, they are my new favorite.

Next, you’ll want to get your rice noodles cooking. All you do is place those noodles in boiling water for 3-4 minutes until they are soft and then drain. Easy peasy.

Then you’ll mix up your dressing. Dump and stir, people.

Combine the dressing with the noodles and chicken and top with fresh veggies. I used a combination of red bell pepper, carrots, cilantro, and basil but you could pick others too. If you want to mix more dressing to drizzle on top, that might add a little more flavor too! Garnish with chopped peanuts and dinner is dunzo.


Peanut Butter Chicken Salad with Rice Noodles

  • 15 minutes
  • 14 ingredients
  • 5 steps


  • 8 ounces rice vermicelli noodles
  • 3 TB low sodium soy sauce
  • 1/2 cup lime juice
  • 4 TB creamy peanut butter
  • 3 TB brown sugar
  • 3 TB vegetable oil
  • 1 red bell pepper, chopped
  • 1 cup carrots, sliced
  • 1/2 cup green onion, chopped
  • 1/2 cup fresh basil
  • 1/2 cup cilantro
  • 1/2 cup chopped peanuts
  • 4 boneless, skinless chicken thighs
  • 2 cup chicken broth


  1. Cook chicken thighs using a pressure cooker. Place chicken thighs in chamber and cover with 2 cups chicken broth. Secure lid and set timer for 10 minutes. When chicken is finished, quick release from instant pot and remove chicken. Shred chicken and set aside.
  2. While chicken is cooking, bring 2 quarts of water to a boil. Add rice noodles and cook for 3-4 minutes. Remove from heat, drain and rinse with cold water. Place in a bowl and set aside.
  3. Combine soy sauce, lime juice, peanut butter, brown sugar, and vegetable oil. Whisk together until dressing forms.
  4. Pour dressing over noodles, reserving a 3-4 TB for chicken. Combine dressing and noodles. Drizzle the remaining dressing over the chicken.
  5. Plate using the noodles as a base followed by shredded chicken and top with red bell pepper, cilantro, basil, green onion and chopped peanuts.

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