Gluten Free Peanut Chicken Pasta


  • 1-16 oz bag Rice Noodles
  • 1-13.5 oz can Coconut Milk
  • 1 1/4 lbs boneless, skinless chicken breast, thinly sliced
  • 1-3.5 oz box Peanut Sauce Mix
  • 1-10 oz box frozen peas and carrots, thawed (or favorite vegetable)
  • Optional: 1/2 cup chopped peanuts

A gluten-free version of one of our more popular recipes. Rice Noodles make this dish a delicious alternative for those with special dietary needs.


  • 15 minutes


  • 4-6 servings


  1. Put a large pot of salted water on to boil.
  2. Heat Coconut Milk in large skillet over medium-high heat. Add chicken. Stirring, simmer until almost cooked.
  3. Add Peanut Sauce Mix (both inner envelopes) to chicken and bring to a boil. Stirring, simmer 3-4 minutes until sauce is thickened and chicken is cooked through.
  4. Add vegetables, combine and heat through.
  5. Meanwhile, cook Rice Noodles according to bag directions. Drain, rinse and toss with peanut sauce mixture until combined.
  6. Sprinkle with peanuts and serve.