Save to Pinterest One humid afternoon, I was rummaging through my pantry looking for something light to eat, and my hand landed on a jar of peanut butter that had been sitting there longer than I'd like to admit. That same week, I'd picked up fresh cilantro and limes at the market, drawn to their brightness on a whim. It struck me that these three things—creamy, tangy, fragrant—belonged together, so I threw together some noodles, shredded chicken, and whatever vegetables were lurking in my crisper. The result was this Thai-inspired pasta salad that somehow tasted like a proper meal, not a desperate kitchen experiment.
I made this for a potluck on a scorching summer evening, nervous that a noodle salad would seem too casual. But something about the way the lime and peanut scents mingled as I tossed it together convinced me to bring it anyway. When I got there, it was gone within twenty minutes, and three different people asked for the recipe before dessert even came out. That's when I realized this wasn't just convenient—it had genuine charm.
Ingredients
- Boneless, skinless chicken breasts (2, about 300 g): Poach or pan-sear them gently so they stay moist and tender; dry chicken ruins the whole balance, so don't rush this step.
- Spaghetti or rice noodles (300 g): Rice noodles give you an authentic Thai vibe and a slightly lighter feel, but spaghetti works beautifully too.
- Red bell pepper (1, thinly sliced): The sweetness here counteracts the umami of the soy sauce and keeps everything from feeling too heavy.
- Shredded carrots (1 cup, 100 g): They stay crisp longer than softer vegetables, which is why I always add them even when the dish sits in the fridge.
- Spring onions (2, thinly sliced): Add these right before serving or they'll lose their bright, oniony punch.
- Fresh cilantro (1/2 cup, 15 g), chopped: Don't skip this—it's the difference between a good salad and one that tastes like you actually care.
- Roasted peanuts (1/4 cup, 35 g), roughly chopped: Rough chopping gives you texture and keeps them from disappearing into every bite.
- Cucumber, julienned (optional): I add this when I want extra crunch and a cooler, more refreshing finish.
- Creamy peanut butter (1/3 cup, 80 g): The foundation of your dressing; use one you actually like eating because the flavor will shine through.
- Soy sauce (2 tablespoons): This brings umami and salt together; taste as you go because different brands vary.
- Honey or maple syrup (1 tablespoon): Just enough sweetness to round out the lime's sharpness.
- Lime juice (2 tablespoons, about 1 lime): Fresh lime is non-negotiable here; bottled juice tastes like sadness in a bottle.
- Rice vinegar (1 tablespoon): Adds brightness and keeps the dressing from feeling too thick.
- Sesame oil (1 tablespoon): A little goes a long way, and this is what gives the whole thing that Thai restaurant taste.
- Fresh ginger (1 teaspoon, grated): Grate it just before mixing so it stays peppery and alive.
- Garlic (1 clove, minced): Raw garlic gives you a little punch; mince it fine so it distributes evenly.
- Warm water (2–3 tablespoons): Use this to adjust the dressing's consistency; you want it pourable but not thin.
- Chili flakes or Sriracha (1/2 teaspoon, optional): Add heat gradually, tasting as you go—it's easier to add more than to dial it back.
Instructions
- Cook your noodles until just tender:
- Boil them according to the package timing, then drain and rinse under cold running water until they're completely cool. This stops them from continuing to cook and sticking together later.
- Build your dressing while everything else waits:
- In a large bowl, whisk the peanut butter with soy sauce, honey, lime juice, rice vinegar, and sesame oil until it's mostly smooth. Add the ginger and garlic, then gradually stir in warm water until the dressing has the consistency of heavy cream—thick but pourable.
- Combine noodles and vegetables in the same bowl:
- Add your cooled noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber if you're using it, right into the dressing. This way everything gets coated as you toss, not after.
- Toss everything until the dressing coats every strand:
- Use two forks or a pair of tongs to lift and turn the noodles over themselves until you see dressing clinging to everything. This takes about a minute and makes a real difference in flavor distribution.
- Finish with cilantro and peanuts:
- Scatter the fresh cilantro and chopped peanuts over the top right before serving, or they'll soften and lose their charm.
- Chill or serve immediately:
- If you have time, let it sit in the fridge for 30 minutes and the flavors will deepen and meld together beautifully.
Save to Pinterest The best part about this dish is how it pulls people together without pretense. I've served it to picky eaters who came back for seconds, to people avoiding gluten who felt genuinely included, to friends who just needed something easy and honest on a hot day. It's become the recipe I make when I want to feed people without a fuss, which somehow always means more than the dishes that take hours.
Why This Works as a Complete Meal
There's something about cold noodles with protein, vegetables, and a bold dressing that satisfies you completely without making you feel stuffed. The combination of textures—tender chicken, crisp vegetables, silky noodles, crunchy peanuts—keeps your mouth interested with every bite. The acid from the lime and vinegar wakes up your palate, the sweetness of honey balances the salt, and the sesame oil ties everything into a cohesive whole that feels like it was designed to go together. That's why this isn't just a side dish or a light lunch; it's genuinely enough on its own.
Making It Your Own
I've learned that this recipe is forgiving in the best way. Some nights I swap in shredded rotisserie chicken because I'm tired, other times I use cashew butter when peanut butter is gone, and honestly, it's still delicious. The vegetables can change based on what's in your fridge—shredded cabbage, snap peas, even thinly sliced radishes work beautifully. The structure is sound enough that your tweaks won't break it; you're just riffing on a theme.
Storage and Make-Ahead Tips
This salad actually improves when it sits together for a day, as the flavors meld and the noodles absorb more of the dressing. I've found that storing it in a sealed container in the fridge keeps it fresh and ready for three or four days, which makes it one of my favorite meal-prep recipes. If you're making it ahead, keep the peanuts and cilantro separate and add them right before eating so they don't get soggy and lose their brightness.
- Store in an airtight container and it'll stay fresh for up to 4 days in the fridge.
- If the dressing thickens as it sits, whisk in a tablespoon of warm water to loosen it back up.
- Add the peanuts and cilantro fresh right before serving to keep them from softening.
Save to Pinterest There's quiet joy in serving food that tastes effortless but nourishes people—that's what this recipe does. It's become the dish I make when I want to show someone I care without making a big production out of it.
Frequently Asked Questions
- → What type of noodles work best for this dish?
Spaghetti or rice noodles are ideal, with rice noodles offering a gluten-free option.
- → Can this dish be made vegetarian?
Yes, omit the chicken and substitute with cubed tofu or edamame for a plant-based variation.
- → How can I adjust the spice level?
Add or reduce chili flakes or Sriracha according to your preferred heat intensity.
- → Is it better served warm or cold?
It’s traditionally served chilled or at room temperature to highlight its refreshing flavors.
- → What are good beverage pairings?
Crisp Riesling or iced green tea complement the dish’s bright and creamy profile well.