Pin It I threw this together on a Tuesday night when the fridge looked bare and my brain was too tired for decisions. Somehow, leftover chicken, a jar of peanut butter, and a lime turned into something I've made at least a dozen times since. It's bright, tangy, and hits that sweet spot between comforting and refreshing. My partner now requests it by name whenever the weather gets warm. Sometimes the best recipes come from winging it.
I first brought this to a potluck expecting it to sit quietly in the corner while everyone fought over the lasagna. Instead, people kept coming back with questions about the dressing. One friend scraped the bowl clean with a piece of bread, which felt like the highest compliment. Now its my go-to contribution whenever someone says bring whatever.
Ingredients
- Boneless, skinless chicken breasts: I usually poach mine in salted water with a smashed garlic clove, but rotisserie chicken works beautifully and saves time.
- Spaghetti or rice noodles: Rice noodles give it a more authentic Thai vibe and stay tender even when cold.
- Red bell pepper: The sweetness balances the tangy dressing, and the color makes everything look alive.
- Shredded carrots: Buy them pre-shredded if youre in a hurry, I wont judge.
- Spring onions: They add a mild sharpness without overpowering the other flavors.
- Fresh cilantro: If you're in the cilantro-tastes-like-soap camp, swap it for fresh basil or mint.
- Roasted peanuts: Chop them roughly so you get bursts of crunch instead of a uniform texture.
- Cucumber: Optional, but it adds a cool, hydrating contrast to the rich dressing.
- Creamy peanut butter: Natural peanut butter works, but give it a good stir first to reincorporate the oil.
- Soy sauce: This is your main source of salt, so taste as you go.
- Honey or maple syrup: Just enough sweetness to round out the lime and vinegar.
- Lime juice: Fresh is non-negotiable here, bottled lime juice tastes flat.
- Rice vinegar: It brings a gentle acidity that doesnt bite like white vinegar.
- Sesame oil: A little goes a long way, it adds a toasty, nutty depth.
- Fresh ginger: Grate it finely so it melts into the dressing without leaving fibrous bits.
- Garlic: One clove minced is plenty, more and it starts to dominate.
- Warm water: This is your control dial for dressing consistency, add it slowly.
- Chili flakes or Sriracha: I like a half teaspoon of chili flakes for a gentle warmth.
Instructions
- Cook and cool the noodles:
- Boil the noodles according to the package, then drain and rinse them under cold water to stop the cooking. This keeps them from turning gummy and helps them stay separate.
- Make the peanut lime dressing:
- In a large bowl, whisk together the peanut butter, soy sauce, honey, lime juice, rice vinegar, sesame oil, ginger, and garlic. Add warm water a tablespoon at a time, whisking until the dressing is smooth and pourable but still thick enough to cling.
- Combine everything:
- Toss the cold noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber into the bowl with the dressing. Use your hands or tongs to mix it all together until every strand is coated.
- Garnish and serve:
- Scatter the chopped cilantro and roasted peanuts over the top. Serve it right away, or cover and chill it for 30 minutes to let the flavors marry.
Pin It The first time I made this for a picnic, I packed it in a glass jar and forgot serving spoons. We ended up eating it straight from the container with chopsticks, sitting on a blanket in the park. It tasted better that way, I think, less fussy and more fun. Now I keep a pair of chopsticks in my picnic basket just in case.
Make It Your Own
This recipe is forgiving in the best way. Ive made it with leftover grilled shrimp, swapped the chicken for baked tofu, and even tossed in snap peas and edamame when I had them on hand. The dressing stays the same, but the vegetables can shift with the seasons or whatever looks good at the market. If you dont have cilantro, try mint or Thai basil for a different kind of freshness.
Storing and Serving
Leftovers keep well in the fridge for up to three days, though the noodles will absorb some of the dressing and the vegetables will soften a bit. I like to refresh it with a squeeze of lime and a drizzle of sesame oil before serving again. If youre packing it for lunch, keep the peanuts separate and sprinkle them on just before eating so they stay crunchy.
What to Serve Alongside
This dish is complete on its own, but it pairs beautifully with a cold glass of iced green tea or a crisp white wine like Riesling. If youre serving it as part of a spread, consider adding some fresh spring rolls or a simple cucumber salad dressed with rice vinegar and a pinch of sugar.
- A handful of sesame seeds adds extra nuttiness and visual appeal.
- If you like things spicy, drizzle a little extra Sriracha on your own portion.
- Leftovers make an excellent cold lunch straight from the fridge.
Pin It Every time I make this, it reminds me that good food doesnt have to be complicated. Just fresh ingredients, a little balance, and the willingness to taste as you go.
Recipe Questions & Answers
- → What type of noodles work best in this dish?
Spaghetti or gluten-free rice noodles can be used; cooking according to package instructions and rinsing with cold water keeps them firm and perfect for tossing.
- → Can I make this dish vegetarian?
Yes, simply replace shredded chicken with cubed tofu or edamame for a plant-based alternative that retains protein and texture.
- → How do I adjust the spiciness?
Add chili flakes or Sriracha gradually to the dressing until you reach your preferred heat level.
- → What are good beverage pairings?
This vibrant dish pairs well with a crisp Riesling or iced green tea to balance the creamy peanut dressing and fresh vegetables.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.