Thai-Inspired Peanut Chicken Pasta (Printable)

Tender chicken, crisp veggies, and noodles in a creamy, tangy peanut-lime dressing for a fresh dish.

# What you'll need:

→ Protein & Pasta

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

→ Vegetables

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

→ Peanut Lime Dressing

09 - 1/3 cup creamy peanut butter (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)

# Method:

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 syrup, lime juice, rice vinegar, sesame oil, grated ginger, garlic, and chili flakes if using. Add warm water gradually until smooth and pourable.
03 - Add cooked noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber (if using) to the dressing bowl.
04 - Pour dressing over noodles and vegetables and toss gently to coat everything evenly.
05 - Top with chopped cilantro and roasted peanuts. Serve immediately or chill for 30 minutes to develop flavor.

# Expert Advice:

01 -
  • Everything stays cool and refreshing, even when the kitchen feels like a sauna.
  • The dressing comes together in under two minutes and tastes like you spent an hour on it.
  • You can prep it in the morning and let the flavors marry in the fridge until dinner.
  • It satisfies that craving for something bright and tangy without being fussy.
02 -
  • Rinse the noodles thoroughly after cooking or they will clump into a solid mass by the time you are ready to toss them.
  • Add the warm water to the dressing slowly—too much and it turns runny, too little and it will not coat the noodles evenly.
  • Taste the dressing before you toss it with the noodles and adjust the lime, soy, or honey to your preference—it is much easier to fix it now than after everything is mixed.
03 -
  • Use a microplane to grate the ginger—it breaks down completely and does not leave stringy bits in the dressing.
  • If the dressing tastes too peanut-forward, add an extra squeeze of lime or a splash more rice vinegar to brighten it up.
  • For meal prep, keep the dressing separate and toss it with the noodles and vegetables just before eating so everything stays fresh and vibrant.
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