Here’s what we have got – a noodle bowl galvanized by Thai ingredients and spices; contemporary, flavorful, full of nice textures, then easy to create.

Soak and boil the rice noodles, drizzle that yum city soy-based savory-sweet sauce, toss with voluminous contemporary veggies and peanuts, and viola, sit back and embrace the fantastic noodle magic.


This is one in all those dishes that's even higher as leftovers than it's the day you create it. The sauce has soaked its method into the noodles to grant it a fuller, additional sturdy flavor.

I add further cilantro, peanuts and inexperienced onions as garnish, and don’t even trouble to microwave as a result of i really like to eat it that method successive day.



  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 5 oz rice stick noodles (dry)
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
  • 1/3 cup chopped unsalted peanuts
  • 1 cup shredded rotisserie chicken optional


  • 1/8 cup honey
  • 1/4 cup soy sauce
  • 1/8 cup sesame oil
  • 5-7 cloves minced garlic
  • 1/2 - 1 tsp red pepper flakes


  1. Soak rice noodles by completely submerging noodles in warm water for 30 minutes, or according to package instructions. Drain noodles.
  2. Bring water to boil in a pot. Once water is boil, add drained noodles and cook for 2 minutes. Remove from heat and drain promptly to prevent noodles from getting mushy. 
  3. In a small bowl, mix together all "sauce" ingredients.
  4. Pour sauce onto drained noodles and mix well.
  5. Add shredded cabbage, shredded carrots and shredded cilantro to noodle mixture. Also add half of the chopped cilantro, chopped green onions and chopped peanuts. Reserve the other half for garnish. Optional: add shredded rotisserie chicken to noodles (see Note 1). Mix well the noodle mixture.
  6. Garnish with the rest of the chopped cilantro chopped green onions and chopped peanuts when ready to serve. Enjoy!

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