Thai-Inspired Peanut Chicken Pasta (Printable)

Tender chicken and crisp veggies tossed with noodles in a tangy peanut lime dressing for a fresh meal.

# 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 (approximately 3.5 oz)
05 - 2 spring onions, thinly sliced
06 - 1/2 cup fresh cilantro, chopped (approximately 0.5 oz)
07 - 1/4 cup roasted peanuts, roughly chopped (approximately 1.25 oz)
08 - 1 cucumber, julienned (optional)

→ Peanut Lime Dressing

09 - 1/3 cup creamy peanut butter (approximately 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 freshly grated ginger
16 - 1 clove garlic, minced
17 - 2–3 tablespoons warm water (to thin dressing as needed)
18 - 1/2 teaspoon chili flakes or Sriracha (optional, for heat)

# Directions:

01 - Cook noodles following package instructions. Drain and rinse under cold water; set aside.
02 - In a large bowl, whisk peanut butter, soy sauce, honey or maple syrup, lime juice, rice vinegar, sesame oil, grated ginger, garlic, and chili flakes if using. Add warm water gradually to achieve a smooth, pourable consistency.
03 - Add cooked noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber (if using) to the dressing bowl.
04 - Pour dressing over ingredients and toss until fully coated.
05 - Top with chopped cilantro and roasted peanuts. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Tips:

01 -
  • It comes together in under 40 minutes and tastes like you spent hours in the kitchen.
  • The cold noodles and crisp vegetables mean you can make it ahead and grab it straight from the fridge.
  • That peanut sauce is creamy and tangy without any heavy cream, so it actually feels light.
02 -
  • Cold dressing and cold noodles are essential; if the noodles are still warm, the dressing separates and the whole thing gets oily.
  • The dressing thickens as it sits, so if you're chilling this for a few hours, thin it out with a splash of water right before serving.
  • Don't mix the cilantro and peanuts in until the last minute, or they'll get soggy and lose their texture.
03 -
  • Make extra dressing and keep it in a jar in the fridge; it's incredible on salads, roasted vegetables, and even grilled chicken.
  • If the dressing breaks or looks separated, a splash of warm water and a vigorous whisking will bring it back together every time.
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