Pin it I threw this together on a Tuesday night when the fridge was half-empty and I was too tired to think. I had leftover chicken, some wilting cilantro, and a jar of peanut butter staring back at me. What started as desperation turned into something I now make on purpose. The lime hit my tongue first, then the nutty sweetness, and suddenly I wasnt tired anymore. My roommate wandered into the kitchen, fork already in hand.
I brought this to a potluck once, nervous it was too simple. It was gone in minutes. Someone asked if I used a special Thai paste, and I just smiled. The truth is, it's peanut butter and lime juice doing all the work. I watched people go back for seconds, scraping the bowl with serving spoons. That night I learned that bright flavors and cold noodles win every time.
Ingredients
- Boneless, skinless chicken breasts: I poach mine in salted water with a smashed garlic clove, keeps them tender and easy to shred with two forks.
- Spaghetti or rice noodles: Rice noodles give it that chewy bounce, but regular spaghetti works when youre not trying to impress anyone.
- Red bell pepper: Slice it thin so it tangles with the noodles, the crunch is half the point.
- Shredded carrots: Buy the pre-shredded bag if youre short on time, no shame in that.
- Spring onions: Use both the white and green parts, they add a sharp bite that cuts through the richness.
- Fresh cilantro: If you hate cilantro, swap in Thai basil or mint, the dish will survive.
- Roasted peanuts: Chop them rough so you get big crunchy bits in every forkful.
- Cucumber: I julienne it when I have the energy, otherwise I just slice it thin and call it good.
- Creamy peanut butter: Natural peanut butter works but youll need to whisk harder, the oily kind blends smoother.
- Soy sauce: This is your salt, dont skip it or the whole thing tastes flat.
- Honey or maple syrup: Just enough sweetness to balance the lime, I lean toward honey.
- Lime juice: Fresh only, bottled lime juice tastes like regret.
- Rice vinegar: Adds a gentle tang that rounds out the dressing without screaming sour.
- Sesame oil: A little goes a long way, it smells like every good takeout memory youve ever had.
- Fresh ginger: Grate it on a microplane or mince it fine, big chunks are unpleasant surprises.
- Garlic: One clove is enough, more and it takes over.
- Warm water: This is how you control the dressing, add it slowly until it pours like cream.
- Chili flakes or Sriracha: I always add a pinch, even when I say I wont.
Instructions
- Cook the noodles:
- Boil them until just tender, then drain and rinse under cold water to stop the cooking. This keeps them from turning into mush later.
- Make the dressing:
- Whisk everything together in a large bowl, adding warm water a tablespoon at a time until it looks smooth and pourable. Taste it now, adjust lime or honey if it needs help.
- Toss the salad:
- Add noodles, chicken, and all the vegetables to the bowl with the dressing. Use your hands or tongs to toss it gently, making sure every strand gets coated.
- Finish and serve:
- Scatter cilantro and peanuts on top just before serving. If you add them too early, they lose their texture and the magic fades.
Pin it My friend once ate this in my car on the way to the beach, balancing the bowl on her lap. She said it was the first time she didnt mind traffic. We sat there with the windows down, forks clicking against ceramic, lime and peanut smell mixing with salt air. She still asks me to make it every summer. I always say yes.
Make It Your Own
I swap the chicken for tofu sometimes, pressing it first and tearing it into rough chunks so it soaks up the dressing. Edamame works too, especially if you want something faster. One time I added mango because it was ripe and I had no self-control. It was strange and good, like a mistake that worked out.
Storing and Serving
This keeps in the fridge for two days, though the vegetables start to weep a little after that. I eat it cold, straight from the container, standing at the counter. If you want to serve it at a party, make it a few hours ahead and let it chill. The flavors bloom when theyre given time to sit together.
What to Serve It With
I drink iced green tea with this, something plain to let the dish do the talking. Riesling works if youre feeling fancy, the sweetness plays nicely with the lime. My dad once ate it with a beer and said it was perfect. He wasnt wrong.
- Add extra chili oil on top if you want heat that builds slowly.
- Toss in snap peas or thinly sliced cabbage for more crunch.
- Double the dressing and keep the extra in a jar, it works on everything.
Pin it This is the kind of recipe that makes you look like you tried harder than you did. Bring it anywhere, people will ask for the recipe, and youll feel quietly proud.
Recipe FAQs
- → What type of noodles work best?
Rice noodles or spaghetti both suit this dish well; rice noodles provide a gluten-free option and a light texture.
- → Can I make this dish vegetarian?
Yes, replace the chicken with cubed tofu or edamame for a satisfying plant-based alternative.
- → How do I adjust the heat level?
Add chili flakes or Sriracha gradually to control the spice according to your preference.
- → Is the peanut lime dressing difficult to prepare?
Not at all. Whisk together creamy peanut butter, soy sauce, lime juice, honey, vinegar, and seasonings until smooth and pourable.
- → Can I prepare this dish ahead of time?
Yes, chilling for 30 minutes enhances the flavors, making it perfect for make-ahead meals or gatherings.