Thai-Inspired Peanut Chicken Pasta (Printable)

Tender chicken and cold noodles tossed with vegetables in a creamy, tangy peanut lime dressing.

# What Goes In:

→ Protein & Pasta

01 - 2 boneless skinless chicken breasts, cooked and shredded (about 10.5 oz)
02 - 10.5 oz spaghetti or rice noodles

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup shredded carrots (approx. 3.5 oz)
05 - 2 spring onions, thinly sliced
06 - 1/2 cup fresh cilantro, chopped (about 0.5 oz)
07 - 1/4 cup roasted peanuts, roughly chopped (1.25 oz)
08 - 1 cucumber, julienned (optional)

→ Peanut Lime Dressing

09 - 1/3 cup creamy peanut butter (approx. 2.8 oz)
10 - 2 tablespoons soy sauce
11 - 1 tablespoon honey or maple syrup
12 - 2 tablespoons lime juice (about 1 lime)
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon sesame oil
15 - 1 teaspoon grated fresh ginger
16 - 1 clove garlic, minced
17 - 2 to 3 tablespoons warm water (as needed to thin dressing)
18 - 1/2 teaspoon chili flakes or Sriracha (optional for heat)

# How to Make It:

01 - Prepare noodles according to package directions; drain and rinse under cold water, then set aside.
02 - Whisk together all dressing components in a large bowl, adding warm water gradually until you achieve a smooth, pourable consistency.
03 - Add cooked noodles, shredded chicken, red bell pepper, carrots, spring onions, and cucumber (if using) into the bowl with the dressing.
04 - Pour dressing over combined ingredients and toss thoroughly to coat evenly.
05 - Sprinkle chopped cilantro and roasted peanuts on top before serving immediately or chilling for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It tastes better cold, so you can make it ahead and actually relax before guests arrive.
  • The dressing clings to every strand without feeling heavy or gloppy.
  • Youll use one bowl and avoid heating up the kitchen.
  • Leftovers somehow improve overnight as the flavors meld together.
02 -
  • If the dressing seizes up or looks too thick, add more warm water instead of panicking and dumping in more oil.
  • Rinsing the noodles thoroughly under cold water is the difference between a light salad and a gummy mess.
  • Dress the salad just before serving or the noodles will drink up all the sauce and leave you with dry pasta.
03 -
  • Taste the dressing before you toss it, it should be a little too bold on its own because the noodles will mellow it out.
  • If you're making this ahead, keep the peanuts and cilantro separate and add them right before serving so they stay crunchy and bright.
  • Use kitchen shears to snip the spring onions and cilantro directly into the bowl, it's faster and makes fewer dishes.
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