Pin It One sticky summer evening, my neighbor brought over a container of this peanut noodle salad, and I remember the exact moment I tasted it, standing in my kitchen doorway with the fridge light still on. The cold noodles, the way the peanut sauce clung to everything, that bright lime hit at the end—it was nothing like the heavy pasta salads I'd grown up with. I asked for the recipe that night, and what started as a weekend lunch has become my go-to when I need something that feels special but doesn't require me to heat up the whole house.
I made this for a potluck once and watched people go back for thirds, then ask if there was more in my container. The thing about a good pasta salad is that it disappears before anything else on the table, even the fancy stuff someone spent two hours making. Since then, I've learned it's the kind of dish that actually gets better when it sits in the fridge for a few hours, so I started making it the night before and letting the flavors get to know each other.
Ingredients
- Chicken breasts: Use boneless, skinless chicken that you've cooked and shredded yourself, or grab rotisserie chicken from the store if you're short on time—no one will judge, and it actually saves a step.
- Spaghetti or rice noodles: I've used both, and they each bring something different; spaghetti is more substantial, rice noodles lighter and more delicate.
- Red bell pepper: The color matters here, not just for looks but because red peppers have a sweetness that balances the tangy dressing.
- Carrots: Shredded fine so they stay tender and soak up flavor, not thick chunks that need chewing.
- Spring onions: The raw bite of these is essential, so don't skip them or substitute with regular onions.
- Fresh cilantro: If you're one of those people who thinks cilantro tastes like soap, use parsley instead and no one will stop you.
- Roasted peanuts: The crunch at the end is non-negotiable, so don't leave them out or crush them into powder.
- Cucumber: Optional but honestly, the cool crispness it adds is worth the extra knife work.
- Creamy peanut butter: Not the natural, separated kind unless you're willing to stir it forever; regular peanut butter dissolves much more smoothly.
- Soy sauce: Use the regular kind unless you need it gluten-free, in which case tamari is your answer.
- Honey or maple syrup: Just a touch to round out the sharp edges of the lime and vinegar.
- Lime juice: Fresh is absolutely the move here; bottled lime juice tastes flat and a little off.
- Rice vinegar: Mild and subtle, it adds tang without the harshness of white vinegar.
- Sesame oil: A little goes a long way, and this is what makes the dressing taste authentically Southeast Asian.
- Fresh ginger: Grate it right before mixing the dressing so it stays bright and warm-tasting.
- Garlic: One clove is gentle; add another if you're a garlic person like I am.
- Warm water: This lets you control the thickness of the dressing, making it pourable or thick depending on what you prefer.
- Chili flakes or Sriracha: Start small, taste, and add more if you want heat; you can't take it out once it's in.
Instructions
- Cook the noodles, then cool them down:
- Boil your spaghetti or rice noodles until they're tender but still have a little bite, then drain them in a colander and run cold water over them while you shake them around with your hand. The cold water stops them from cooking further and rinses away excess starch, so they don't clump together.
- Build the dressing in a large bowl:
- Start with the peanut butter and whisk in the soy sauce, honey, lime juice, vinegar, and sesame oil, then add the ginger and garlic. Slowly add warm water a tablespoon at a time, whisking between each addition, until the dressing looks smooth and pourable, not thick like frosting.
- Combine everything and toss gently:
- Add the cooled noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber to the bowl with the dressing and toss with two forks or salad tongs, making sure every strand of noodle gets coated. This takes a minute or two, but it's worth not leaving dry noodles hiding at the bottom.
- Taste and adjust:
- Before serving, taste a forkful and decide if you want more lime, heat, or salt; these flavors are bold enough that you can easily tell what's missing. Add a bit more of whatever you think it needs.
- Finish and serve:
- Sprinkle the chopped cilantro and roasted peanuts on top just before serving so they stay fresh and crunchy. If you're making this ahead, hold off on the garnish and add it right before people eat.
Pin It There's a moment when you take that first bite cold, straight from the fridge, where all the flavors hit you at once—creamy, tangy, bright, warm from the spice—and it feels like summer itself is on your tongue. That's when this dish stops being a recipe and becomes something people actually want to eat.
Making It Your Own
This recipe is forgiving enough that you can swap things around based on what's in your kitchen or what you're in the mood for. I've made it with shrimp instead of chicken, added crispy tofu for vegetarian dinners, and even thrown in shredded cabbage when I didn't have cucumber. The peanut dressing is the anchor that holds everything together, so as long as that stays the same, everything else is fair game.
Timing and Prep
The beauty of this dish is that you can make it all at once or spread the work out over a few hours. Cook the chicken and noodles whenever you have 20 minutes, chop the vegetables whenever you pass through the kitchen, then mix it all together an hour before you need it. By the time you serve it, the flavors will have gotten to know each other and everything tastes better for the wait.
When You're Serving a Crowd
This recipe doubles easily, and I've made it for six people without breaking a sweat, which is the sign of a truly good weeknight dinner. You can also set up a little station with extra peanuts, cilantro, and lime wedges on the side so people can adjust it to their liking. If you're worried about anyone having nut allergies, keep the peanuts separate until the last second so they can skip them without fuss.
- Make the dressing first and taste it before the noodles go in, so you know exactly what you're working with.
- If you're bringing this to a potluck, pack the noodles and vegetables separate from the dressing and combine them just before you leave or right when you arrive.
- A squeeze of fresh lime juice right before eating brings everything back to life if it's been sitting for a while.
Pin It This is the kind of meal that tastes like a restaurant dish but comes from your own kitchen, which is maybe the best trick a recipe can pull off. Make it once and I promise it'll become part of your regular rotation.
Questions About This Recipe
- → Can I use a vegetarian protein instead of chicken?
Yes, cubed tofu or edamame can replace chicken for a vegetarian option while maintaining the dish's protein content.
- → What noodles work best in this dish?
Spaghetti or rice noodles work well; rice noodles offer a gluten-free alternative and soak up the dressing nicely.
- → How can I adjust the spiciness?
Add chili flakes or Sriracha to the dressing based on your preferred heat level, starting with small amounts and tasting as you go.
- → Is it necessary to chill the dish before serving?
Chilling for 30 minutes enhances flavor melding, but it can also be served immediately for a fresher taste and texture.
- → Can I prepare the noodles in advance?
Yes, cook and rinse noodles under cold water, then store them separately until ready to toss with the dressing and other ingredients.