Thai Peanut Chicken Pasta (Printable version)

Tender chicken and crisp vegetables tossed with noodles in a creamy peanut lime dressing for light lunch.

# What You Need:

→ Protein & Pasta

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

→ Vegetables

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

→ Peanut Lime Dressing

09 - 1/3 cup creamy peanut butter
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)

# How to Make It:

01 - Cook noodles according to package directions, then drain and rinse under cold water; set aside.
02 - Whisk together peanut butter, soy sauce, honey or maple syrup, lime juice, rice vinegar, sesame oil, ginger, garlic, and chili flakes if using; add warm water gradually to achieve a smooth, pourable consistency.
03 - In a large bowl, combine cooked noodles, shredded chicken, bell pepper, shredded carrots, spring onions, and cucumber if desired.
04 - Pour dressing over the salad and toss thoroughly until all ingredients are evenly coated.
05 - Sprinkle chopped cilantro and roasted peanuts on top, then serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It tastes bright and satisfying without leaving you sluggish, the kind of meal that actually makes you feel good after eating it.
  • You can prep everything ahead and toss it together in minutes, which saved me more than once during busy weeks.
  • The peanut lime dressing is so good you'll want to put it on everything, and I mean everything.
02 -
  • Rinse the noodles thoroughly after cooking or they'll stick together in a clump, I learned this the hard way during a dinner party.
  • Add the warm water to the dressing slowly, too much and it turns soupy, too little and it won't coat the noodles.
  • If you're making this ahead, keep the peanuts and cilantro separate until serving so they stay crunchy and fresh.
03 -
  • Toast the peanuts yourself in a dry skillet for a few minutes, the flavor is noticeably better than pre-roasted.
  • If the dressing thickens in the fridge, whisk in a teaspoon of warm water to bring it back to life.
  • Use your hands to toss the salad, it's messy but it's the best way to coat every noodle evenly.
Return