Save to Pinterest I threw this together on a sticky summer Tuesday when I was too tired to turn on the oven. The peanut butter jar was already open, there was leftover chicken in the fridge, and I had a lime rolling around in the crisper drawer. What started as a lazy dinner became something I crave constantly. The cool noodles, the hit of lime, the crunch of peanuts, it all just clicks.
I brought this to a potluck once and someone asked if I ordered it from a restaurant. I didn't correct them right away. It felt good to let them think I was fancy for a minute, even though I'd made it in fifteen minutes while listening to a podcast. My neighbor still asks for the recipe every few months, and I keep forgetting to send it. Maybe this time I actually will.
Ingredients
- Boneless, skinless chicken breasts: I usually poach mine in simmering water with a little salt and garlic, then shred it with two forks while it is still warm.
- Spaghetti or rice noodles: Rice noodles give it that authentic slippery texture, but regular spaghetti works just fine and does not fall apart as easily.
- Red bell pepper: Slice it as thin as you can so it does not overpower the bite, just adds sweetness and color.
- Shredded carrots: Buy the pre-shredded bag if you are tired, nobody will judge you.
- Spring onions: Use both the white and green parts, they add a mild sharpness that does not linger.
- Fresh cilantro: If you are one of those people who thinks it tastes like soap, swap in fresh basil or mint.
- Roasted peanuts: Crush them yourself for the best texture, the pre-chopped ones are often too fine and dusty.
- Cucumber: I julienne it when I have the energy, otherwise I just slice it thin and call it a day.
- Creamy peanut butter: The kind that is mostly peanuts, not sugar, it makes the dressing taste richer and less sweet.
- Soy sauce: This is your salt, so taste as you go and add more if needed.
- Honey or maple syrup: Just enough to balance the lime without making it dessert.
- Lime juice: Fresh lime is non-negotiable, bottled lime juice tastes like regret.
- Rice vinegar: It adds a gentle tang that soy sauce alone can not give you.
- Sesame oil: A little goes a long way, too much and it tastes like you walked into a nail salon.
- Fresh ginger: Grate it on a microplane so it melts into the dressing instead of sitting in chewy bits.
- Garlic: One clove is enough, this is not garlic bread.
- Warm water: This is what turns thick peanut butter into a silky dressing that actually coats the noodles.
- Chili flakes or Sriracha: I always add heat, but my mom never does, so I leave it optional and let people spike their own bowls.
Instructions
- Cook the noodles:
- Boil them until they are just tender, then drain and rinse them under cold water until they stop steaming. This stops them from turning into a sticky clump later.
- Make the dressing:
- Whisk everything together in a large bowl, adding the warm water a little at a time until it looks like thick cream. It should pour slowly off the whisk, not plop.
- Toss everything together:
- Add the cold noodles, shredded chicken, all the vegetables, and pour the dressing over top. Use your hands or tongs to toss it until every strand is coated.
- Finish and serve:
- Scatter cilantro and peanuts on top right before serving so they stay crunchy. If you are making it ahead, keep the toppings separate until the last minute.
Save to Pinterest One night I made this for myself and ate it straight out of the mixing bowl while standing at the counter. My husband walked in and said it smelled like vacation. I'm not sure what that means, but I think he was right. There is something about the lime and peanut butter together that feels like warm air and no responsibilities.
How to Store and Reheat
This keeps in the fridge for up to three days in an airtight container. The noodles soak up the dressing as it sits, so I usually make a little extra dressing and toss it in before serving leftovers. You can eat it cold or let it come to room temperature, but do not microwave it unless you want sad, rubbery noodles.
Ways to Make It Your Own
I have made this with rotisserie chicken, leftover pork, baked tofu, and once with canned tuna when I had nothing else. I have added snap peas, edamame, shredded cabbage, and once a handful of mango because I saw it in a recipe video and got curious. It worked. This recipe does not care what you do to it, it just wants you to use what you have and feel good about it.
Serving Suggestions
I serve this as a main dish in the summer when it is too hot to think. It also works as a side next to grilled shrimp, chicken skewers, or even crispy spring rolls if you are feeling ambitious.
- Pour yourself something cold and citrusy, like iced green tea or a lime soda.
- If you are serving a crowd, double the dressing because people always want more.
- Leftovers make a perfect next-day lunch, just add a handful of fresh herbs to wake it back up.
Save to Pinterest This is the kind of recipe I make when I want to feel like I have my life together without actually having to try that hard. It works every time, and that is worth everything.
Recipe Questions & Answers
- → What type of noodles work best for this dish?
Spaghetti or rice noodles both complement the flavors well. Rice noodles add a gluten-free option and a delicate texture.
- → Can I make this dish spicy?
Yes, adding chili flakes or Sriracha in the dressing provides a gentle heat that balances the creamy peanut butter.
- → How can I prepare a vegetarian version?
Simply omit the chicken and substitute with cubed tofu or edamame for added protein and texture.
- → Is it better served chilled or at room temperature?
It can be served immediately at room temperature or chilled for 30 minutes to allow the flavors to meld and intensify.
- → What are good drink pairings with this dish?
A crisp Riesling or iced green tea balances the creamy, tangy flavors nicely and refreshes the palate.