Save to Pinterest I threw this together on a Wednesday night when the kitchen felt too hot for anything heavy. The lime hit my nose before I even finished whisking, and I knew it would work. Cold noodles, crunchy vegetables, and that peanut dressing that clings to everything—it tasted like something I'd overpay for at a lunch spot, but better. I've made it a dozen times since, always with whatever vegetables looked good that day.
The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed because I'd been rushing that morning, tossing everything into a container still damp from the dish rack. But it held up beautifully, even after sitting out for an hour. That's when I realized this wasn't just easy, it was reliable.
Ingredients
- Boneless, skinless chicken breasts: I poach mine in salted water with a smashed garlic clove, which keeps them tender and makes shredding effortless.
- Spaghetti or rice noodles: Rice noodles give it that slippery, authentic texture, but regular spaghetti works perfectly and is always in my pantry.
- Red bell pepper: The sweetness balances the tangy dressing, and the crunch is non-negotiable.
- Shredded carrots: I buy the pre-shredded bag without shame because it saves time and they taste exactly the same.
- Spring onions: Their sharpness fades into the dressing in the best way, leaving just a hint of bite.
- Fresh cilantro: If you're one of those people who tastes soap, swap it for Thai basil or just skip it.
- Roasted peanuts: I chop them roughly so you get big, crunchy pieces in every bite.
- Cucumber: Optional, but it adds a cool, watery crunch that I almost always include.
- Creamy peanut butter: The base of the dressing, it needs to be the kind that stirs easily, not the natural stuff that separates.
- Soy sauce: Adds the salty, umami backbone that makes the dressing cling to your taste buds.
- Honey or maple syrup: Just enough sweetness to round out the lime without making it dessert.
- Lime juice: Fresh is essential here, the bottled stuff tastes flat and won't give you that zing.
- Rice vinegar: It sharpens everything without being harsh, the quiet hero of the dressing.
- Sesame oil: A little goes a long way, it adds a toasty, nutty depth you'll smell before you taste.
- Fresh ginger: Grate it finely so it melts into the dressing, leaving warmth instead of chunks.
- Garlic: One clove minced small, because raw garlic can take over if you're not careful.
- Warm water: Loosens the dressing to a pourable consistency, add it slowly so you don't overshoot.
- Chili flakes or Sriracha: I always add a pinch because I like the heat creeping up at the end of each bite.
Instructions
- Cook and cool the noodles:
- Boil them until just tender, then drain and rinse under cold water to stop the cooking. This keeps them from turning gummy and makes them perfect for a cold salad.
- Whisk the dressing:
- Combine peanut butter, soy sauce, honey, lime juice, rice vinegar, sesame oil, ginger, and garlic in a bowl, then add warm water a tablespoon at a time until it's smooth and drizzles easily. Taste it now, you should want to drink it.
- Toss everything together:
- Add the noodles, chicken, bell pepper, carrots, spring onions, and cucumber to a large bowl, then pour the dressing over and toss with your hands or tongs until every strand is coated. Don't be shy, really get in there.
- Finish and serve:
- Top with cilantro and chopped peanuts, then serve immediately or chill for 30 minutes to let the flavors settle. I prefer it cold, but warm noodles with cold vegetables is surprisingly good too.
Save to Pinterest I made this for a friend who was having a rough week, and she texted me later asking for the recipe. She said it tasted like sunshine, which made me laugh, but I knew what she meant. There's something about the lime and peanut butter together that just feels good, like a reset button for your mood.
Making It Your Own
I've swapped the chicken for tofu, edamame, and even leftover rotisserie chicken without issue. The dressing works with almost any protein, and sometimes I skip it entirely for a lighter version. If you want more vegetables, snap peas and shredded cabbage both fit right in.
Storing and Serving
This keeps in the fridge for up to three days, though the noodles soak up the dressing over time, so I often make a little extra dressing to toss in before serving leftovers. It's one of those rare dishes that actually tastes better the next day, once everything has had time to mingle.
What to Serve Alongside
I usually serve this on its own because it's filling enough, but it pairs beautifully with iced green tea or a crisp white wine if you're feeling fancy. Sometimes I'll throw together a simple cucumber salad with rice vinegar on the side, just to keep the theme going.
- If you want more heat, double the chili flakes or add a drizzle of Sriracha on top.
- For a gluten-free version, use rice noodles and tamari instead of soy sauce.
- Leftovers are perfect for lunch the next day, just give them a quick toss before eating.
Save to Pinterest This recipe has become my go-to when I want something fast, bright, and satisfying without turning on the oven. I hope it finds a spot in your rotation too.
Recipe FAQs
- → Can I substitute the chicken with a vegetarian option?
Yes, replace chicken with cubed tofu or edamame for a plant-based alternative that pairs well with the peanut lime dressing.
- → What type of noodles work best in this dish?
Rice noodles or spaghetti both work well; rice noodles offer a gluten-free option and absorb the dressing nicely.
- → How can I adjust the spice level?
Modify the amount of chili flakes or Sriracha in the dressing to achieve your preferred heat intensity.
- → Is it better served immediately or chilled?
It can be enjoyed right away for fresh flavors, or chilled for about 30 minutes to let the dressing meld with the ingredients.
- → What are good beverage pairings for this dish?
Crisp Riesling or iced green tea complement the vibrant flavors and peanut creaminess wonderfully.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator and consume within two days for best freshness.