Pin There's something about the first really hot day of summer that makes you crave cold noodles and something bright. I was testing recipes at a friend's potluck one afternoon, honestly half-awake, and threw together whatever looked fresh at the market—peanut butter, lime, chicken—and tossed it all cold. Someone asked for the recipe before anyone had even tasted it, just seeing those vibrant colors tumbled together. That moment made me realize this dish had something special.
I made this for a small dinner where everyone brought something, and someone's grandmother asked if I'd learned to cook in Thailand. The dressing was so familiar to her that for a moment I felt like I'd cracked some family recipe code, even though I'd invented it on a Tuesday. That kind of reaction—when something feels both new and somehow already known—is exactly why I keep coming back to this.
Ingredients
- Boneless, skinless chicken breasts (300 g): Cook these simply—boil, poach, or pan-sear—then shred while still warm so they absorb flavor better.
- Spaghetti or rice noodles (300 g): Rice noodles stay softer and absorb the dressing beautifully, but either works; cold spaghetti gets a chewier texture that holds up well.
- Red bell pepper: The thin slices add a sweet crunch that contrasts perfectly with the creamy dressing.
- Shredded carrots (100 g): They stay crisp and sweet, and their bright color makes the whole dish feel alive on the plate.
- Spring onions: A whisper of sharpness that rounds out all those rich, creamy elements.
- Fresh cilantro (15 g): This is your finishing touch—don't skip it or bury it, let it sit on top so people taste it fresh.
- Roasted peanuts (35 g): Rough-chop them by hand rather than buying pre-chopped; you want different sizes to add interesting texture.
- Creamy peanut butter (80 g): The backbone of everything; use a smooth one unless you love chunks.
- Soy sauce (2 tablespoons): This brings umami depth that makes the whole dish feel complex and savory.
- Honey or maple syrup (1 tablespoon): A touch of sweetness that balances the lime and soy, rounding everything out.
- Lime juice (2 tablespoons): Fresh is essential; bottled will taste flat and one-dimensional.
- Rice vinegar (1 tablespoon): Adds tang and brightness that lime alone can't quite achieve.
- Sesame oil (1 tablespoon): Just a little drizzle gives the dressing a warm, toasted complexity.
- Fresh ginger (1 teaspoon grated): Peel it just before grating so you get all the sharp, spicy bite.
- Garlic (1 clove minced): Don't be shy; mince it small so it distributes evenly through the dressing.
- Warm water (2-3 tablespoons): Add this slowly to get the dressing to the right consistency—thick enough to cling to the noodles but pourable.
- Chili flakes or Sriracha (optional): For heat; start with a pinch and taste as you go.
Instructions
- Cook your noodles until just tender:
- Bring a pot of salted water to a rolling boil and cook the spaghetti or rice noodles according to the package timing—don't overcook them, they'll continue to soften as they cool. Drain them in a colander and immediately rinse under cold running water, stirring gently with your fingers until they cool completely and stop clumping.
- Build your dressing in a big bowl:
- Whisk together the peanut butter, soy sauce, honey, lime juice, rice vinegar, sesame oil, ginger, and garlic until combined, then add the warm water a tablespoon at a time, whisking constantly. You want something that flows freely but still clings to noodles—taste it as you go, adjusting lime or soy sauce to your preference.
- Bring everything together:
- Add the cooled noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber if you're using it, then pour the dressing over top. Toss with your hands or two wooden spoons, really working everything together until every strand gets coated and nothing sits pooling at the bottom.
- Crown it with fresh elements:
- Scatter the cilantro and peanuts over the top right before serving—this keeps them bright and not wilted from the warm dressing.
- Decide your timing:
- Eat it immediately while everything has distinct textures, or chill it for 30 minutes to let the flavors marry into something even more cohesive.
Pin I think what makes this dish special isn't that it's Thai or trendy, but that it feels like a meal someone actually wanted to share with you, not something that made it into a magazine. It tastes like friendship, honestly.
Playing with Flavor and Heat
The beauty of this dressing is how customizable it is without losing its soul. Some people come to my table and want it mild, others slide in a full tablespoon of Sriracha and grin. I've learned to let people adjust the heat themselves, tasting as they go, rather than deciding for them. The base is balanced enough that it welcomes both subtlety and boldness.
Making It Vegetarian or Vegan
Drop the chicken and add crispy pressed tofu chunks or edamame beans—you're looking for something with substance that won't disappear into the noodles. I once made this for a friend who ate only plants, and honestly the tofu version was so good I've made it that way half the time since. The peanut dressing is so rich that you don't miss the chicken at all.
Prep Ahead and Storage Wisdom
This is one of those rare dishes that actually gets better overnight, as the noodles continue absorbing the dressing and everything flavors deepens. Store the salad and any remaining dressing in separate containers; if it's a bit dry the next day, just loosen it with a splash of water or extra lime juice. It keeps for three days in the fridge, though it rarely lasts that long.
- Shred the chicken and chop all vegetables the morning of, storing them separately so everything stays crisp.
- Make the dressing up to a day ahead, but only dress the salad right before serving or eating.
- If you're bringing this to a gathering, keep the cilantro and peanuts separate and sprinkle them on just before anyone eats.
Pin This pasta salad has become the thing I make when I want to feel like I'm taking care of people, without spending all day in the kitchen. It says something without being loud about it.
Recipe FAQ
- → What noodles work best for this dish?
Spaghetti or rice noodles both complement the flavors well, with rice noodles providing a gluten-free option.
- → Can I make this dish vegetarian?
Yes, simply omit the chicken and substitute with cubed tofu or edamame for plant-based protein.
- → How can I adjust the spice level?
Modify the amount of chili flakes or Sriracha in the dressing to suit your preference for heat.
- → Is it better served immediately or chilled?
The salad is delicious when served right away but chilling for 30 minutes enhances the flavors and texture.
- → What are good drink pairings for this dish?
A crisp Riesling or iced green tea pairs well, balancing the creamy and tangy notes of the dressing.
- → How do I store leftovers?
Keep leftovers covered in the fridge and consume within 1-2 days for best freshness and texture.