Thai Peanut Chicken Pasta (Printable)

Tender chicken and crisp vegetables mingle with cold noodles in a creamy peanut lime dressing.

# Ingredient List:

→ Protein & Pasta

01 - 2 boneless, skinless chicken breasts, cooked and shredded (about 10.5 oz)
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
18 - 1/2 teaspoon chili flakes or Sriracha (optional)

# Directions:

01 - Cook noodles according to package directions. Drain, rinse with cold water, and set aside.
02 - Whisk together all dressing ingredients, adding warm water gradually until smooth and pourable.
03 - In a large bowl, mix cooked noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber if using.
04 - Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
05 - Sprinkle chopped cilantro and roasted peanuts on top. Serve immediately or chill 30 minutes for enhanced flavor.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, leaving your kitchen calm instead of chaotic.
  • The dressing is naturally creamy without any cream, making it lighter than it has any right to taste.
  • Leftovers actually get better after a night in the fridge, when all the flavors finally decide to get along.
02 -
  • Cold noodles will taste underseasoned at first; that's normal—the salt and acid need time to meld with cold ingredients, so trust the recipe even if your first taste seems quiet.
  • Make the dressing before anything else, because a good creamy dressing is the entire reason this dish exists, and getting it right is worth the focus.
03 -
  • Toast your peanuts in a dry pan for a minute before chopping them if you want more depth; raw peanuts are fine, but toasted ones remind you why you liked nuts in the first place.
  • Lime juice oxidizes and fades if it sits too long, so squeeze your lime right before making the dressing and taste the result before serving—it should be bright enough to make you pucker slightly.
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