Thai-Inspired Peanut Chicken Pasta (Printable)

Tender chicken, crisp vegetables, and noodles tossed in a creamy peanut lime dressing.

# What You Need:

→ Protein & Pasta

01 - 2 boneless, skinless chicken breasts, cooked and shredded (approximately 10.5 oz)
02 - 10.5 oz spaghetti or rice noodles

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup shredded carrots (3.5 oz)
05 - 2 spring onions, thinly sliced
06 - 1/2 cup fresh cilantro, chopped (0.5 oz)
07 - 1/4 cup roasted peanuts, roughly chopped (1.25 oz)
08 - 1 cucumber, julienned (optional)

→ Peanut Lime Dressing

09 - 1/3 cup creamy peanut butter (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 - Cook noodles according to package directions, drain, rinse under cold water, and set aside.
02 - Whisk together peanut butter, soy sauce, honey or maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic in a large bowl. Gradually add warm water until dressing reaches a smooth, pourable consistency.
03 - Add cooked noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber (if using) to the dressing. Toss thoroughly to coat all components evenly.
04 - 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, so you're eating something genuinely delicious without spending your whole evening cooking.
  • The dressing is bold enough to make you feel like you're eating something special, but the flavors balance so naturally that it never tastes heavy.
  • It tastes even better the next day, which means meal prep becomes something you actually look forward to.
02 -
  • Don't skip rinsing the cooked noodles under cold water—this stops them from cooking further and clumping together, which is the difference between silky strands and sticky mush.
  • Add the dressing while the noodles are still slightly warm; they'll absorb it better and taste more flavorful than if everything's ice cold.
  • Taste the dressing before adding the noodles and vegetables, because once it's all mixed together, it's harder to adjust the balance of salt, heat, and tang.
03 -
  • Make the dressing first and taste it on its own—it should taste bold and slightly too strong, because the noodles and vegetables will mellow it out as everything combines.
  • If you're using store-bought rotisserie chicken, shred it by hand rather than processing it; the texture stays better and feels more natural in the dish.
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