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A traditional Thai dish gets a Maruchan upgrade. Maruchan Spicy Chicken Flavor Yakisoba tossed with pulled rotisserie chicken, carrots, bell pepper strips, garlic and ginger. Garnished with peanuts, beansprouts, green onions and lime wedges.

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  • 2 packages of Maruchan Spicy Chicken Yakisoba
  • 2 tbsp unsalted butter
  • 1/2 tsp garlic, minced
  • 1/2 tsp ginger, minced
  • 12 oz rotisserie chicken, pulled
  • 1 cup carrots, shredded
  • 1 cup bell pepper strips
  • 1 cup Pad Thai sauce, prepared
  • sriracha to taste
  • 2 eggs
  • 4 tsp salted roasted peanuts, chopped
  • 4 tbsp bean sprouts
  • 4 tsp green onions, sliced
  • 4 lime wedges
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Gather Ingredients

Prepare Yakisoba

Open the lids of the Maruchan Spicy Chicken Yakisoba packages halfway and remove both packets from each. Add packet #1 to each, on the side of the noodles and fill water to the line indicated. Close the lids and microwave on high for 4 minutes. Let cool for 1 minute before adding packet #2. Stir until fully combined.

Cook Ingredients

In a pan over medium heat add butter, pulled chicken, carrots and bell pepper strips. Cook until tender and then add in the garlic and ginger cooking until fragrant. Remove from pan and set aside.

Add Sauce

Add Spicy Chicken Yakisoba noodles to pan. Add Pad Thai sauce and stir.

Cook Eggs

Tilt the pan to push noodles to one side. Crack the eggs into the empty side of the pan and scramble. Once the eggs are cooked, combine all ingredients together.

Divide & Serve

Divide the Pad Thai noodles into bowls. Top with chopped peanuts, bean sprouts, green onions and lime wedges.