Save I threw this together on a Tuesday after spin class, starving and craving something bright. The peanut butter jar was half-empty, the lime was slightly wrinkled, and I had leftover rotisserie chicken in the fridge. What started as fridge scraps turned into the kind of bowl I now crave twice a week.
My neighbor came over once while I was tossing this in a giant mixing bowl, and she asked if I was having a party. Nope, just feeding myself something that didnt feel like effort. We ended up splitting it on the porch with iced tea, and she texted me for the recipe three days later.
Ingredients
- Boneless skinless chicken breasts: Use rotisserie chicken if youre short on time, the seasoning adds a nice layer.
- Spaghetti or rice noodles: Rice noodles stay bouncier when cold and soak up the dressing like a dream.
- Red bell pepper: Slice it thin so every bite gets that sweet crunch without overpowering the noodles.
- Shredded carrots: Buy them pre-shredded or use a peeler for wide ribbons, both work beautifully.
- Spring onions: The green parts add color and a mild sharpness that balances the richness.
- Fresh cilantro: If you hate it, swap in basil or mint, the dish still sings.
- Roasted peanuts: Chop them rough, you want texture not dust.
- Cucumber: Julienned cucumber adds a watery snap that cuts through the peanut butter.
- Creamy peanut butter: Natural or regular both work, just stir it well before measuring.
- Soy sauce: This is your salt, taste the dressing before you add more.
- Honey or maple syrup: A little sweetness rounds out the lime and ginger.
- Lime juice: Fresh lime is non-negotiable, bottled juice tastes flat here.
- Rice vinegar: It brings a gentle tang without the harshness of white vinegar.
- Sesame oil: A small drizzle goes a long way, too much and it tastes like a spa smells.
- Grated fresh ginger: Use a spoon to scrape the skin off, then grate it on the finest side of your grater.
- Garlic: One clove minced adds warmth without stealing the spotlight.
- Warm water: Add it slowly to the dressing until it drizzles off your spoon like honey.
- Chili flakes or Sriracha: Start with a pinch, you can always add heat but you cant take it back.
Instructions
- Boil the Noodles:
- Cook your noodles until theyre just tender, then drain and rinse them under cold water until theyre completely cool. This stops them from turning gummy and keeps the salad refreshing.
- Whisk the Dressing:
- In a large bowl, whisk the peanut butter, soy sauce, honey, lime juice, vinegar, sesame oil, ginger, and garlic together. Add warm water a tablespoon at a time until it becomes smooth and pourable, like a creamy vinaigrette.
- Toss Everything Together:
- Add the cold noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber to the bowl. Pour the dressing over and toss with your hands or tongs until every strand is coated.
- Finish and Serve:
- Scatter the cilantro and chopped peanuts over the top. Serve it right away or let it chill in the fridge for half an hour so the flavors can meld together.
Save I brought this to a potluck once and someone asked if I ordered it from a restaurant. I didnt correct them right away because honestly, it felt like a compliment worth savoring. Later I admitted it took me less time than driving to pick up takeout.
Make It Your Own
Skip the chicken and toss in cubed tofu or edamame for a plant-based version. I sometimes add shredded purple cabbage for color or swap the peanuts for cashews when thats what I have. If you want more crunch, throw in snap peas or thinly sliced radishes.
Storing and Serving
This keeps in the fridge for up to three days in an airtight container. The noodles soak up the dressing as it sits, so you might want to loosen it with a splash of water or lime juice before serving. I eat it cold straight from the bowl, but you can also serve it at room temperature if you prefer.
What to Pair It With
This pairs beautifully with iced green tea, a crisp Riesling, or even a cold beer on a warm evening. If youre serving it as a side, it goes well next to grilled shrimp or a simple cucumber salad.
- Add extra lime wedges on the side for people who like it tangier.
- Double the peanuts if youre serving a crowd, everyone fights over them.
- Let it chill if you have time, the flavors deepen and the whole thing tastes more intentional.
Save This is the kind of recipe that makes weeknight cooking feel less like a chore and more like taking care of yourself. Keep the ingredients on hand and youll always have something bright and satisfying ready to go.
Recipe Questions & Answers
- → Can I use rice noodles instead of spaghetti?
Yes, rice noodles work excellently in this dish, offering a gluten-free option and complementing the Thai-inspired flavors perfectly.
- → How can I make this dish spicier?
Adding chili flakes or Sriracha to the peanut lime dressing will add a pleasant heat that enhances the tangy and creamy elements.
- → Is it possible to prepare this ahead of time?
Absolutely. Chilling the salad for 30 minutes before serving allows the flavors to meld beautifully, enhancing the overall taste.
- → What substitutes can I use for chicken?
For a vegetarian twist, cubed tofu or edamame can replace the shredded chicken while maintaining protein content.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container. The dressing may thicken, so gently toss before serving again.
- → Can I adjust the dressing consistency?
Yes, adding a bit of warm water gradually to the dressing helps achieve a smooth, pourable texture suited to your preference.