Pad Thai Rice Bowls Recipe

This easy Pad Thai Rice Bowls recipe is a flavorful, budget-friendly dinner made with rotisserie chicken, colorful vegetables, crunchy slaw, and a creamy peanut sauce. Served over rice and topped with peanuts, cilantro, lime, and sriracha, this quick weeknight meal has all the delicious flavors of Pad Thai without the fuss. It’s a great way to use leftover or rotisserie chicken while adding plenty of vegetables to your dinner. Customize each bowl with your favorite toppings for an easy family-friendly meal.

Pad Thai Rice Bowls

These easy Pad Thai Rice Bowls are a flavorful, budget-friendly dinner made with rotisserie chicken, colorful vegetables, crunchy slaw, and a creamy peanut sauce. Served over rice and topped with peanuts, cilantro, lime, and sriracha, this quick weeknight meal has all the delicious flavors of Pad Thai without the fuss, and easy customizable toppings for pickier eaters.

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Total Time 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American, Asian

Ingredients Method

Ingredients

  

• 3 cups shredded rotisserie chicken, chopped
• 12 oz bag broccoli slaw
• 12 oz bag coleslaw (cabbage, carrots)
• 2 red, yellow, or orange bell peppers, sliced
• 1 onion, diced
• 3-4 garlic cloves grated, or 3 tsp garlic powder
• 2 tsp dried ginger
• salt and pepper to taste
• ½ cup chicken broth or water
• 1/3 cup creamy peanut butter or almond butter
• 1/3 cup soy sauce or coconut aminos
• 4 tbsp lime juice
• pinch red pepper flakes
• 3 tbsp rice vinegar
• 1-2 tbsp sesame oil
• Toppings: chopped peanuts, chopped cilantro, lime wedges, sesame seeds, sriracha
• 3 cups instant rice

Method

 

1. Steam rice according to package directions (preferred method is to bring 3 cups of water to a boil, stir in 3 cups of rice, cover with lid, and turn off heat. Allow to sit for 10-15 minutes then fluff.)
2. While the rice is steaming, in a large skillet or wok, heat a drizzle of olive or avocado oil, and saute onions, bell peppers, and garlic ( if using fresh).

   When the peppers soften and onions become mostly translucent, add in both bags of slaw and the ½ cup of broth or water. Season with ginger, if using- garlic powder, and salt & pepper to taste. Cook until slaw wilts and veggies are soft.
3. While this is cooking, in a small bowl or measuring cup, whisk together the peanut butter, soy sauce, lime juice, red pepper flakes, rice vinegar and sesame oil until smooth and combined. If you have trouble getting it to loosen up, add a couple tablespoons of hot water.
4. Pour this sauce over the cooked slaw and vegetables, and stir in the chopped rotisserie chicken. Stir everything well to coat in the sauce and warm through.

   Serve over rice in a bowl, and top with whatever you like- chopped peanuts, cilantro, and a drizzle of sriracha.