Save to Pinterest I threw this together on a sweltering afternoon when the thought of turning on the oven made me want to weep. I had leftover chicken in the fridge, a jar of peanut butter that needed using, and a lime rolling around in the crisper. What started as a lazy improvisation turned into something I now crave constantly. The cool noodles, the punch of lime, the crunch of peanuts—it all just clicked.
I brought this to a potluck once, nervous it was too simple, and watched it disappear in minutes. Someone asked if I'd trained in Thai cooking. I laughed and admitted I'd just been too hot to think straight. Sometimes the best meals come from necessity, not ambition.
Ingredients
- Boneless, skinless chicken breasts: I poach mine gently in salted water with a smashed garlic clove, then shred with two forks while still warm.
- Spaghetti or rice noodles: Rice noodles give it that authentic chew, but regular spaghetti works beautifully and rinses clean under cold water.
- Red bell pepper: Slice it as thin as you can manage, the thinner the better for texture and color.
- Shredded carrots: Use the big holes on a box grater or grab pre-shredded if you're in a rush.
- Spring onions: Both the white and green parts add a sharp, fresh bite that cuts through the richness.
- Fresh cilantro: If you're one of those people who taste soap, swap in fresh mint or basil.
- Roasted peanuts: Buy them already roasted and salted, then chop them roughly for bursts of crunch.
- Cucumber: Julienned cucumber adds a watery snap that makes the whole dish feel lighter.
- Creamy peanut butter: The kind you stir matters less than you think, just avoid the super sugary stuff.
- Soy sauce: This brings the salt and umami, use tamari if you need it gluten-free.
- Honey or maple syrup: A touch of sweetness balances the tang and keeps the dressing from tasting flat.
- Lime juice: Freshly squeezed is non-negotiable, bottled lime juice tastes like regret.
- Rice vinegar: It adds a gentle acidity that plays well with the lime without fighting it.
- Sesame oil: Just a tablespoon gives you that nutty, toasty backdrop.
- Fresh ginger: Grate it fine so it melts into the dressing without leaving fibrous bits.
- Garlic: One clove minced is enough, more and it starts to shout.
- Warm water: This is your control dial for dressing consistency, add it slowly.
- Chili flakes or Sriracha: Optional, but I always add a pinch for a gentle hum of heat.
Instructions
- Cook and chill the noodles:
- Boil the noodles until just tender, then drain and rinse them under cold water until they stop steaming. This stops the cooking and keeps them from clumping into a sad, sticky mass.
- Whisk the dressing:
- In a large bowl, whisk the peanut butter, soy sauce, honey, lime juice, rice vinegar, sesame oil, ginger, and garlic until smooth. Add warm water a tablespoon at a time until it flows like heavy cream.
- Toss everything together:
- Add the cold noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber to the bowl. Pour the dressing over and toss with your hands or tongs until every strand is coated.
- Finish and serve:
- Scatter the cilantro and chopped peanuts on top. Serve right away, or let it chill in the fridge for half an hour so the flavors can settle in and get cozy.
Save to Pinterest I once made this for a friend going through a rough patch, and she told me it was the first thing that tasted good in weeks. We sat on her balcony with two forks and one bowl, and for a little while, things felt lighter. Food has a way of doing that.
Making It Your Own
If you want to skip the chicken, cubed tofu or a handful of edamame work beautifully. I've also tossed in shrimp when I had some lying around, and it felt fancy without any extra effort. The dressing is forgiving, so play with it.
Storage and Leftovers
This keeps in the fridge for up to two days, though the noodles will soak up the dressing over time. I like to save a little extra dressing on the side and toss it back in before serving leftovers. It perks everything right back up.
Serving Suggestions
I serve this as a main on its own, but it also works as a side at a barbecue or potluck. It pairs beautifully with something cold and crisp, a Riesling or iced green tea, anything that won't compete with the lime and peanut.
- Add extra chili flakes if you want more heat.
- Swap in fresh mint or Thai basil for a different herbal note.
- Top with sesame seeds for a little extra crunch and visual flair.
Save to Pinterest This dish reminds me that good food doesn't have to be complicated or fancy. Sometimes all you need is a bowl, a whisk, and the willingness to trust your instincts.
Recipe FAQs
- → Can I use rice noodles instead of spaghetti?
Yes, rice noodles provide a gluten-free alternative and work well soaked and rinsed before mixing.
- → How do I adjust the spice level in this dish?
Modify the amount of chili flakes or Sriracha in the dressing to suit your preferred heat intensity.
- → What can I substitute for chicken to make it vegetarian?
Cubed tofu or edamame provide great protein alternatives while maintaining the dish's texture.
- → Is this dish served warm or cold?
It is best served chilled or at room temperature to highlight the fresh, crisp textures.
- → Can I prepare the dressing ahead of time?
Yes, the peanut lime dressing can be made in advance and stored in the refrigerator for up to 3 days.