Thai Peanut Chicken Pasta (Printable Page)

Tender chicken and fresh vegetables blend with noodles in a tangy peanut-lime sauce.

# What You'll Need:

→ Protein & Pasta

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

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup shredded carrots (about 3.5 ounces)
05 - 2 spring onions, thinly sliced
06 - ½ cup fresh cilantro, chopped (about 0.5 ounce)
07 - ¼ cup roasted peanuts, roughly chopped (about 1.25 ounces)
08 - 1 cucumber, julienned (optional)

→ Peanut Lime Dressing

09 - ⅓ cup creamy peanut butter (approximately 2.8 ounces)
10 - 2 tablespoons soy sauce
11 - 1 tablespoon honey or maple syrup
12 - 2 tablespoons lime juice (from 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 - ½ teaspoon chili flakes or Sriracha (optional, for heat)

# Step-by-Step Guide:

01 - Cook noodles following package directions. Drain, rinse under cold water, and set aside.
02 - In a large bowl, whisk all dressing ingredients together, gradually adding warm water until smooth and pourable.
03 - Add cooked noodles, shredded chicken, bell pepper, carrots, spring onions, and cucumber (if using) into the dressing bowl.
04 - Pour dressing over ingredients and toss thoroughly to evenly coat all components.
05 - Top salad with chopped cilantro and roasted peanuts.
06 - Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Tips:

01 -
  • Cold noodles with a creamy tangy kick feel like instant vacation mood.
  • You can prep it in the time it takes to watch one sitcom episode.
  • It tastes even better the next day straight from the container at your desk.
02 -
  • Rinse the noodles in cold water or theyll clump into a sticky brick by the time you dress them.
  • Add the warm water to the dressing slowly, too much and it turns soupy instead of creamy.
  • Taste the dressing before you toss it, everyones lime and peanut butter vary in intensity.
03 -
  • Use kitchen shears to cut the spring onions directly over the bowl, saves a cutting board.
  • If your peanut butter is thick and clumpy, microwave it for ten seconds before whisking.
  • Grate the ginger over the bowl so you catch all the juice, it has the most flavor.
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