Thai-Inspired Peanut Chicken Pasta

I discovered this dish on a sweltering afternoon when my friend showed up with leftover rotisserie chicken and challenged me to make something exciting for lunch. We had maybe thirty minutes before heading out, so I raided the pantry for peanut butter and lime, tossed together whatever vegetables were crisp enough to eat raw, and threw cold noodles into the mix. The result was so bright and satisfying that I've been making it ever since, especially when the weather turns warm and the last thing I want is a hot meal.

Last summer, I made this for a backyard gathering where nobody knew each other very well. By the time people tasted it, they were asking for seconds and trading stories about favorite Thai restaurants. Something about sharing a bowl of something this vibrant and alive just makes people relax and actually talk to each other.

Ingredients

• Boneless, skinless chicken breasts (about 300 g): Shredded chicken stays tender and absorbs the dressing beautifully; poaching or pan-searing keeps the meat moist, so don't skip on quality here.
• Spaghetti or rice noodles (300 g): Cold noodles are the backbone of this dish—rinsing them thoroughly prevents clumping and keeps everything light.
• Red bell pepper: The sweetness balances the lime and peanut heat, and thin slicing makes every bite feel delicate.
• Shredded carrots (1 cup / 100 g): They add crunch and natural sweetness without needing any prep beyond shredding.
• Spring onions (2): Slice them thinly so they scatter through like tiny bursts of fresh, sharp flavor.
• Fresh cilantro (1/2 cup / 15 g): This is not optional if you love cilantro—it's what makes the whole thing taste authentically bright.
• Roasted peanuts (1/4 cup / 35 g): Rough chop them so you get texture in every bite, and toasting them yourself makes a noticeable difference.
• Cucumber (optional): Julienned cucumber adds a refreshing, crisp quality that feels luxurious on a hot day.
• Creamy peanut butter (1/3 cup / 80 g): Use natural peanut butter without added sugars—it blends smoother into the dressing.
• Soy sauce (2 tablespoons): This is your umami anchor, the ingredient that makes everything taste intentional and savory.
• Honey or maple syrup (1 tablespoon): Just enough sweetness to round out the sharpness of lime and vinegar.
• Lime juice (2 tablespoons / about 1 lime): Fresh lime is non-negotiable—bottled juice tastes thin and sour in comparison.
• Rice vinegar (1 tablespoon): It adds tang without overwhelming, and it's gentler than distilled vinegar.
• Sesame oil (1 tablespoon): A little goes a long way, so don't be tempted to add more—it's about aroma and richness, not drowning the dish.
• Fresh ginger (1 teaspoon grated): Microplane it directly over the bowl so you catch all the sharp, warm notes.
• Garlic (1 clove minced): One clove is plenty when raw—minced finely so it distributes evenly through the dressing.
• Warm water (2–3 tablespoons): Add it gradually to get the dressing to the right consistency; you want it to coat but not pool.
• Chili flakes or Sriracha (1/2 teaspoon optional): For those who like heat, this adds a pleasant tingle without overpowering the other flavors.

Instructions

Prepare your noodles:

Bring a large pot of salted water to a rolling boil and cook the noodles according to package directions, stirring once or twice so they don't stick. Drain them in a colander and run cold water over them until they're completely cool—this stops the cooking and keeps them tender rather than mushy. Toss them lightly with your fingers so they separate.

Build the dressing:

In a large mixing bowl, combine the peanut butter, soy sauce, honey, lime juice, rice vinegar, sesame oil, ginger, and garlic. Whisk everything together slowly and steadily—if the peanut butter resists, warm it slightly beforehand so it blends smoothly. Add the warm water a tablespoon at a time, whisking until the dressing is smooth, pourable, and coats the back of a spoon without being too thick.

Combine everything:

Add the cooled noodles, shredded chicken, red pepper, carrots, spring onions, and cucumber (if using) directly to the bowl with the dressing. Using two forks or salad tongs, toss gently but thoroughly, making sure every strand of noodle gets coated in that creamy, tangy sauce.

Finish and serve:

Transfer to a serving bowl or individual plates and scatter the fresh cilantro and chopped peanuts on top—this final garnish is where the texture and brightness come alive. Serve immediately while the noodles are still cool, or cover and refrigerate for up to 30 minutes before eating; the flavors actually deepen as it sits.

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There's a moment when you toss everything together and the pale noodles turn golden from the peanut dressing, and the cilantro releases its sharp green smell, and you know you've created something that tastes like summer feels. That moment reminds me why I love cooking—it's not about impressing anyone, it's about creating something that makes people feel good.

Flexibility and Swaps

This recipe thrives on flexibility because the dressing is so forgiving and delicious that it works with almost any vegetable or protein you have on hand. I've made it with shredded rotisserie chicken when I'm lazy, grilled tofu when I'm craving vegetarian, and even leftover turkey breast after Thanksgiving—it all works beautifully. The best versions are the ones where you use whatever is freshest at your market that day, so treat the ingredient list as a starting point, not a rulebook.

Make-Ahead and Storage

One of my favorite things about this dish is that it actually tastes better when you make it a few hours ahead and let it chill. The noodles absorb the dressing, the vegetables soften just slightly, and all the flavors meld together into something more cohesive than when it's freshly assembled. Keep it covered in the fridge for up to two days, and if it seems dry when you're ready to eat, drizzle a bit more lime juice or sesame oil over the top.

Serving Ideas and Pairings

This dish shines as a light main course on warm evenings, but I also love tucking leftovers into lettuce cups for lunch the next day or serving it alongside grilled fish or shrimp for a more elaborate meal. A cold Riesling, iced green tea, or even a cold lager beer pairs beautifully because the acidity and chill cut through the richness of the peanut dressing. Summer gatherings, weeknight dinners, or meal prep for the week ahead—this recipe adapts to whatever you need it to be.

• Make it vegetarian by swapping the chicken for pressed tofu cubes or edamame.
• Adjust spice by adding extra chili flakes or a drizzle of Sriracha at the table so everyone controls their own heat level.
• Use tamari instead of soy sauce and rice noodles to keep the dish naturally gluten-free.

Save

This recipe has become my go-to for those moments when I want to create something nourishing and celebratory without spending hours in the kitchen. It's proof that simple ingredients and a little care can make something memorable.

Kitchen Q&A

→ Can I substitute the chicken with a plant-based protein?

Yes, cubed tofu or edamame work well as alternatives, providing similar texture and protein content while complementing the peanut lime dressing.

→ What type of noodles works best in this dish?

Spaghetti or rice noodles can be used. Rice noodles offer a gluten-free option and a light texture that pairs nicely with the dressing.

→ How can I adjust the spice level in this dish?

The inclusion of chili flakes or Sriracha is optional. Adjust the quantity or omit entirely to suit your preferred heat level.

→ Is chilling the dish necessary before serving?

Chilling for 30 minutes enhances the flavors, allowing the dressing to meld with the ingredients, but it can be served immediately for a fresher taste.

→ What are suitable drink pairings for this dish?

The bright, tangy flavors pair well with crisp Riesling or iced green tea, which complement the dish’s freshness and nutty notes.