Save I threw this together on a humid afternoon when the thought of turning on the oven made me want to flee the kitchen entirely. The lime was sitting on the counter, the peanut butter jar was half-empty, and I had leftover chicken that needed using. What started as a improvised lunch became something I craved every week after that. The cold noodles, the snap of the vegetables, the way the dressing clings to everything without feeling heavy—it just worked.
I brought this to a potluck once, skeptical that cold pasta would win anyone over. Within twenty minutes, the bowl was scraped clean and three people asked for the recipe. One friend admitted she ate the leftovers straight from the container at midnight. That is when I knew this dish had crossed over from convenient to genuinely craveable.
Ingredients
- Boneless, skinless chicken breasts: I poach mine in salted water with a smashed garlic clove and a few peppercorns, then shred with two forks while still warm—it stays tender and soaks up the dressing better than cubed chicken ever could.
- Spaghetti or rice noodles: Rice noodles give you that chewy, slippery texture that feels more authentic, but spaghetti works beautifully if that is what you have—just rinse it well under cold water to stop the cooking and prevent clumping.
- Red bell pepper: The sweetness cuts through the tangy dressing, and the crunch adds texture that keeps every bite interesting.
- Shredded carrots: I use a box grater or vegetable peeler to get them thin and delicate—thick chunks just do not blend into the salad the same way.
- Spring onions: Slice them thin on a bias for a mild, fresh bite that does not overpower the other flavors.
- Fresh cilantro: This is not negotiable for me, but if you are one of those people who tastes soap, swap in fresh basil or mint.
- Roasted peanuts: I buy them already roasted and unsalted, then chop them roughly so you get little bursts of crunch throughout the salad.
- Cucumber: Julienned cucumber adds a watery, cooling element that balances the richness of the peanut butter—I leave the skin on for color.
- Creamy peanut butter: Use the kind that is just peanuts and salt, not the sweetened stuff—it emulsifies better and tastes cleaner.
- Soy sauce: This brings the salty, umami backbone that makes the dressing feel complex instead of one-note.
- Honey or maple syrup: Just enough sweetness to round out the lime and vinegar without making it taste like dessert.
- Lime juice: Freshly squeezed is the only way—it gives you that bright, floral acidity that bottled juice just cannot match.
- Rice vinegar: Adds a gentle tang that layers with the lime without turning sharp or harsh.
- Sesame oil: A little goes a long way—it adds a nutty, toasted aroma that makes the whole dish smell incredible.
- Fresh ginger: I grate mine on a microplane so it melts into the dressing and does not leave fibrous bits behind.
- Garlic: One clove, minced fine, gives just enough bite without overpowering the peanut and lime.
- Warm water: This is your control dial—add it slowly until the dressing is pourable but still clings to the noodles.
- Chili flakes or Sriracha: I always add a little heat, even if I am serving it to a crowd—you can always leave it on the side for people to add themselves.
Instructions
- Cook and cool the noodles:
- Boil the noodles according to the package, then drain and rinse them under cold running water until they feel cool to the touch. This stops the cooking and washes away excess starch so they do not turn gummy.
- Whisk the dressing:
- In a large bowl, combine 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—it should coat the back of a spoon without being thick like frosting.
- Toss everything together:
- Add the noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber to the bowl with the dressing. Use tongs or your hands to toss everything until every strand of noodle is slick with dressing and the vegetables are evenly distributed.
- Finish and serve:
- Scatter the chopped cilantro and roasted peanuts over the top. Serve immediately, or cover and refrigerate for up to 30 minutes to let the flavors settle and deepen.
Save This dish has become my answer to the question of what to make when I want something that feels special but requires almost no effort. It sits in the fridge, waiting patiently, tasting better each hour as the dressing soaks into the noodles and the vegetables soften just slightly. I have eaten it for lunch three days in a row without getting bored once.
Make It Your Own
If chicken is not your thing, swap in baked tofu, grilled shrimp, or a handful of edamame for protein. I have also made this with shredded rotisserie chicken when I was too tired to poach my own. For a vegetarian version, the tofu route is excellent—press it well, cube it, and toss it with a little soy sauce and sesame oil before adding it to the salad. You can also add snap peas, shredded cabbage, or thinly sliced radishes for extra crunch and color.
Storage and Serving
This salad keeps well in the fridge for up to two days, though the peanuts will lose some of their crunch if you add them too early. I like to store the dressed salad in one container and keep the peanuts and cilantro separate, adding them just before serving. If the dressing thickens up in the fridge, loosen it with a splash of water or lime juice. Serve it cold or at room temperature—it is forgiving and tastes great either way.
Pairing and Occasions
This pairs beautifully with a crisp Riesling if you are feeling fancy, or a tall glass of iced green tea if you want something more casual. I have served it at summer barbecues, packed it for picnics, and eaten it straight from the bowl while standing at the counter after a long day. It works as a side dish, a main course, or a make-ahead lunch that actually tastes better the next day.
- Double the dressing recipe and keep extra in a jar for quick weeknight salads or grain bowls.
- If you like heat, drizzle a little extra Sriracha or chili oil over the top just before serving.
- Fresh herbs like mint or Thai basil can stand in for cilantro if you want a different flavor profile.
Save This recipe has saved me more times than I can count, and I hope it does the same for you. Make it once, and I promise you will find yourself craving it on repeat.
Kitchen Guide
- → What noodles work best for this dish?
Spaghetti or rice noodles both work well; rice noodles add a gluten-free option with a delicate texture.
- → Can the dish be prepared vegan?
Yes, replacing chicken with tofu or edamame makes it suitable for a plant-based diet while maintaining protein.
- → How do I adjust the dressing consistency?
Add warm water gradually to the peanut-lime dressing until it reaches a smooth, pourable texture.
- → What adds heat to the flavor profile?
Chili flakes or Sriracha can be included in the dressing to add a mild to moderate spicy kick.
- → How far ahead can this dish be made?
It can be prepared and chilled for 30 minutes to allow flavors to meld, but is best served fresh.