Thai-Inspired Peanut Chicken Pasta (Print)

Tender chicken and chilled noodles tossed with vegetables in a creamy peanut lime dressing for a fresh meal.

# Components:

→ Protein & Pasta

01 - 2 boneless, skinless chicken breasts (about 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 (about 3.5 oz)
05 - 2 spring onions, thinly sliced
06 - 1/2 cup fresh cilantro, chopped (about 0.5 oz)
07 - 1/4 cup roasted peanuts, roughly chopped (about 1.25 oz)
08 - 1 cucumber, julienned (optional)

→ Peanut Lime Dressing

09 - 1/3 cup creamy peanut butter (about 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 to 3 tablespoons warm water (to thin dressing as needed)
18 - 1/2 teaspoon chili flakes or Sriracha (optional)

# Directions:

01 - Prepare the noodles according to package directions. Drain, rinse under cold water, and set aside.
02 - In a large bowl, combine peanut butter, soy sauce, honey or maple syrup, lime juice, rice vinegar, sesame oil, ginger, garlic, and chili flakes if using. Whisk in warm water gradually until smooth and pourable.
03 - Add cooked noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber to the dressing bowl.
04 - Pour the dressing over the salad ingredients and toss thoroughly to evenly coat all components.
05 - Sprinkle chopped cilantro and roasted peanuts over the salad. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can serve it the same day you get the craving.
  • The peanut-lime dressing is addictively tangy without being heavy, so you'll actually want to eat it on a warm day.
  • It tastes even better the next day when flavors settle, making it perfect for meal prep or unexpected guests.
02 -
  • If your dressing breaks or gets lumpy, it's usually because the peanut butter was cold; warm the water a bit more and whisk slowly until it comes back together.
  • Don't dress the salad until you're ready to serve it, or the vegetables will start releasing water and dilute everything by tomorrow.
03 -
  • Toast your own peanuts if you can; raw ones take five minutes in a dry skillet and taste infinitely better than the pre-roasted stuff.
  • Zest the lime before juicing it, then scatter those tiny flecks on top—they catch light and add brightness that people taste before they even taste the lime.
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