Thai-Inspired Peanut Chicken Pasta (Printable)

A light dish with shredded chicken, crisp vegetables, and cold noodles tossed in peanut lime dressing.

# What You Need:

→ Protein & Pasta

01 - 2 boneless, skinless chicken breasts, cooked and shredded (approximately 10.6 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 (approximately 1.25 oz)
08 - 1 cucumber, julienned (optional)

→ Peanut Lime Dressing

09 - 1/3 cup creamy peanut butter (approximately 3 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)

# Directions:

01 - Cook noodles according to package directions. Drain, rinse under cold water, and set aside.
02 - Whisk together peanut butter, soy sauce, honey or maple syrup, lime juice, rice vinegar, sesame oil, ginger, garlic, and chili flakes if using; add warm water gradually until smooth and pourable.
03 - In a large bowl, combine cooked noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber if desired.
04 - Pour dressing over the noodle mixture and toss thoroughly to coat all components evenly.
05 - Sprinkle chopped cilantro and roasted peanuts on top before serving immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes infinitely fresher.
  • The dressing is creamy and tangy at the same time, hitting that perfect balance between rich and light.
  • It's endlessly flexible—add or swap vegetables depending on what's in your fridge.
02 -
  • The dressing needs to be perfectly balanced before you add the noodles—taste it as you go, adjusting lime and soy sauce until it makes your mouth water.
  • Don't dress the salad more than a few hours ahead or the noodles will get mushy; assemble right before eating or just before serving guests.
03 -
  • Make the dressing the night before and let the flavors meld in the fridge—it actually tastes better when it's had time to get to know itself.
  • Use a mandoline or vegetable peeler to slice your peppers and carrots razor-thin; the thinner they are, the more they'll absorb the dressing and the better the texture of each bite.
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