Save I threw this together on a Tuesday night when the fridge looked bare and my energy was lower. I had leftover chicken, a jar of peanut butter, and a lime rolling around in the fruit bowl. What started as improvisation turned into something I now crave on repeat. The cold noodles, the bright lime, the crunch of peanuts, it all just worked in a way I didnt expect.
I brought this to a potluck once without much confidence. It sat in a plain glass bowl next to casseroles and layered dips. By the end of the night, the bowl was scraped clean and three people had texted me for the recipe. One friend said it tasted like vacation. I didnt tell her I made it in sweatpants on a weeknight.
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 its still warm.
- Spaghetti or rice noodles: Rice noodles give it that authentic chewy texture, but regular spaghetti works beautifully and cooks faster.
- Red bell pepper: Slice it as thin as you can, the crunch against the soft noodles is part of the magic.
- Shredded carrots: I buy the pre-shredded bag when I am lazy, no shame in shortcuts that work.
- Spring onions: Use both the white and green parts, they add a sharp freshness that balances the richness of the peanut butter.
- Fresh cilantro: If you are one of those people who thinks it tastes like soap, swap in fresh basil or mint.
- Roasted peanuts: Chop them just before serving so they stay crunchy, soggy peanuts are a tragedy.
- Cucumber: Optional, but it adds a cool, crisp contrast that makes the whole dish feel lighter.
- Creamy peanut butter: Use the kind that stirs easily, natural peanut butter works but you may need extra water to loosen it.
- Soy sauce: This is your salt, your umami, your backbone, do not skip it.
- Honey or maple syrup: Just enough sweetness to round out the lime and vinegar without making it dessert.
- Lime juice: Fresh is non-negotiable, bottled lime juice tastes like regret.
- Rice vinegar: It has a gentler tang than white vinegar and keeps the dressing balanced.
- Sesame oil: A little goes a long way, it adds a nutty depth that makes everything taste more complex.
- Fresh ginger: Grate it fine, you want the flavor without biting into fibrous chunks.
- Garlic: One clove minced is enough, raw garlic can overpower if you are heavy-handed.
- Warm water: This is how you control the dressing consistency, add it slowly until it coats a spoon but still drips.
- Chili flakes or Sriracha: I always add a pinch, even if I am serving it to people who claim they do not like spice.
Instructions
- Cook 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 clumping together in the bowl.
- Make the dressing:
- Whisk everything together in a large bowl, adding warm water a tablespoon at a time until it looks like thick cream. Taste it now, this is your chance to adjust the lime, honey, or heat before it coats the noodles.
- Toss it all together:
- Add the noodles, chicken, and all the vegetables to the bowl with the dressing. Use your hands or tongs to toss gently but thoroughly, you want every strand coated.
- Finish and serve:
- Pile it into bowls and top with cilantro and chopped peanuts right before serving. If you are making it ahead, hold off on the peanuts until the last minute so they stay crispy.
Save The first time I made this for my partner, he ate two bowls standing at the counter and declared it better than takeout. Now it is our go-to when we want something that feels special but does not require a plan or a trip to three different stores. It is the kind of recipe that makes you feel capable, even on days when you are really not.
Make It Your Own
If you do not eat meat, swap the chicken for pressed tofu cut into cubes, or toss in a handful of edamame. I have also made this with leftover rotisserie chicken when I did not feel like cooking anything at all. Once I added mango because I had one going soft on the counter, and it was unexpectedly perfect. This recipe is forgiving, it bends to whatever you have on hand.
Storing and Serving
This keeps in the fridge for up to three days, though the noodles will soak up some of the dressing as it sits. I like to make a little extra dressing on the side and drizzle it over leftovers to bring them back to life. Serve it cold or at room temperature, either way it works. I have eaten it straight from the container at midnight more times than I care to admit.
What to Serve It With
It is hearty enough to stand alone, but it also works as a side next to grilled shrimp or salmon. I have brought it to picnics, served it at dinner parties, and eaten it solo on the couch with chopsticks. It pairs beautifully with iced green tea or a cold Riesling if you are feeling fancy.
- Add extra vegetables like snap peas, cabbage, or bean sprouts for more crunch.
- Double the dressing recipe and keep it in a jar for salads, grain bowls, or roasted vegetables.
- If you like it spicy, go wild with the Sriracha, this dish can handle it.
Save This is the kind of recipe that makes you look like you know what you are doing, even when you are winging it. It is bright, satisfying, and somehow always exactly what you need.
Saffron Brook Recipe Q&As
- → Can I use rice noodles instead of spaghetti?
Yes, rice noodles work well and offer a gluten-free alternative while absorbing the peanut lime dressing effectively.
- → How can I make this dish spicier?
Add extra chili flakes or a splash of Sriracha to the dressing to increase the heat according to your preference.
- → What can I substitute for chicken in this dish?
For a vegetarian twist, replacing chicken with cubed tofu or edamame provides protein without altering the flavors significantly.
- → Is it necessary to chill the dish before serving?
Chilling for 30 minutes enhances the flavor as the dressing melds, but it can also be served immediately for a fresh taste.
- → How do I store leftovers?
Keep leftovers refrigerated in an airtight container up to 2 days; toss before serving as noodles may absorb the dressing.
- → Can I prepare the peanut lime dressing in advance?
Yes, the dressing can be made a day ahead and refrigerated, making assembly quicker and flavors more pronounced.