Thai-Inspired Peanut Chicken Pasta (Printable Version)

Tender chicken and crisp vegetables tossed with cold noodles in creamy peanut lime dressing.

# What You'll Need:

→ Protein & Pasta

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

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup shredded carrots (approximately 3.5 oz)
05 - 2 spring onions, thinly sliced
06 - 1/2 cup fresh cilantro, chopped (approximately 0.5 oz)
07 - 1/4 cup roasted peanuts, roughly chopped (about 1.2 oz)
08 - 1 cucumber, julienned (optional)

→ Peanut Lime Dressing

09 - 1/3 cup creamy peanut butter (approximately 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 (to thin dressing as needed)
18 - 1/2 teaspoon chili flakes or Sriracha (optional)

# How-To Steps:

01 - Cook noodles according to package directions. Drain and rinse under cold water; set aside.
02 - In a large bowl, whisk together peanut butter, soy sauce, honey or maple syrup, lime juice, rice vinegar, sesame oil, ginger, garlic, and warm water until smooth and pourable.
03 - Add cooked noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber if using, to the bowl with dressing.
04 - Pour dressing over salad ingredients and toss thoroughly to coat evenly.
05 - Top salad with chopped cilantro and roasted peanuts. Serve immediately or chill for 30 minutes to enhance flavor.

# Tips for Success:

01 -
  • It tastes even better after sitting in the fridge, so you can make it ahead without any guilt.
  • The peanut lime dressing clings to every noodle and vegetable, delivering flavor in every bite.
  • You can swap, add, or skip ingredients based on whats in your crisper drawer.
  • Its filling enough to be a meal but light enough that you wont feel weighed down.
02 -
  • If you add the dressing while the noodles are still warm, theyll soak it up too fast and the salad will taste dry by the time you serve it.
  • The dressing will thicken as it sits, so dont be afraid to whisk in a splash more water or lime juice before serving.
  • Taste it before you add the chili, everyone's heat tolerance is different and you cant take it back once its in.
03 -
  • Rinse your noodles thoroughly after cooking, its the difference between a light salad and a sticky clump.
  • Taste the dressing on its own before mixing it in, it should be bold because the noodles and vegetables will mellow it out.
  • If youre making this ahead, keep the dressing separate and toss it together just before serving for the freshest texture.
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