Thai-Inspired Peanut Chicken Pasta (Printable)

Tender chicken, crisp veggies, and noodles meet a creamy peanut lime dressing in this vibrant dish.

# What You Need:

→ Protein & Pasta

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

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup shredded carrots (about 3.5 oz)
05 - 2 spring onions, thinly sliced
06 - ½ cup fresh cilantro, chopped (about 0.5 oz)
07 - ¼ cup roasted peanuts, roughly chopped (about 1.2 oz)
08 - 1 cucumber, julienned (optional)

→ Peanut Lime Dressing

09 - ⅓ cup creamy peanut butter (approx. 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 - 2–3 tablespoons warm water (to thin dressing as needed)
18 - ½ teaspoon chili flakes or Sriracha (optional)

# Step-by-Step Guide:

01 - Cook noodles following package directions. Drain thoroughly, rinse with cold water, and set aside.
02 - In a large bowl, whisk together all dressing ingredients, gradually adding warm water until smooth and pourable.
03 - Add cooked noodles, shredded chicken, red bell pepper, carrots, spring onions, and cucumber (if using) to the dressing bowl.
04 - Pour dressing over ingredients and toss gently until all components are evenly coated.
05 - Sprinkle chopped cilantro and roasted peanuts atop the salad before serving.
06 - Serve immediately or chill for 30 minutes to develop deeper flavors.

# Expert Advice:

01 -
  • It tastes better cold, so you can make it ahead and actually relax before people show up.
  • The dressing clings to every strand without feeling heavy or gloopy.
  • You can eat it straight from the fridge at midnight and it still feels like a real meal.
02 -
  • Rinse the noodles in cold water after cooking or theyll clump into a solid brick by the time you add the dressing.
  • Add the warm water to the peanut butter slowly, if you dump it all at once it seizes up and refuses to blend.
  • Taste the dressing before you toss everything together, its easier to fix it now than after its mixed.
03 -
  • Grate the ginger with a microplane over the bowl so you catch all the juice, thats where the flavor hides.
  • If the dressing thickens in the fridge, whisk in a teaspoon of warm water to bring it back to life.
  • Use kitchen shears to cut the cilantro right over the bowl, one less cutting board to wash.
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