Creamy Peanut-Lime Chicken With Noodles Recipe

Introduction

This Creamy Peanut-Lime Chicken with Noodles is a vibrant and flavorful dish that combines tender chicken, silky peanut sauce, and fresh herbs. It’s an easy, satisfying meal perfect for weeknights when you want something both comforting and exciting.

Ingredients

• Kosher salt
• 8 oz. thick rice noodles
• 1/2 cup no-sugar-added creamy peanut butter
• 3 tablespoons sweet chili sauce
• 2 tablespoons tamari or reduced-sodium soy sauce
• 1 tablespoon sriracha
• 1/2 teaspoon finely grated lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons vegetable or canola oil
• 2 small or 1 large boneless, skinless chicken breasts (about 8 oz.), chopped into 1/2″ pieces
• 1 small red bell pepper, seeds and ribs removed, thinly sliced
• 3 garlic cloves, thinly sliced
• 3 scallions, white and green parts separated, thinly sliced
• 2 tablespoons finely chopped peeled ginger
• 1/2 cup fresh cilantro leaves
• 1/2 cup small fresh basil leaves
• 1/3 cup roasted, salted peanuts, finely chopped
• Lime wedges, for serving

Instructions

1. Step 1: Bring a medium pot of water to a boil and generously season with kosher salt. Add the rice noodles and stir to prevent sticking. Remove from heat and let the noodles soak until tender, about 13 to 15 minutes. Drain in a colander and rinse with cold water to stop cooking.
2. Step 2: Meanwhile, whisk together the peanut butter, sweet chili sauce, tamari, sriracha, lime zest, lime juice, 1/4 teaspoon kosher salt, and 1/4 cup warm water in a medium bowl until smooth. Set the sauce aside.
3. Step 3: Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped chicken, season with salt, and cook, stirring often, until it is lightly golden and nearly cooked through, about 4 minutes.
4. Step 4: Add the sliced red bell pepper, garlic, white parts of scallions, and ginger to the skillet. Season with salt if needed. Reduce heat to medium and cook, stirring often, until the peppers are tender, about 3 minutes more.
5. Step 5: Add the drained noodles to the skillet and toss well to combine all the ingredients. Remove the skillet from heat, pour in the reserved peanut-lime sauce, and toss gently to coat the noodles and chicken evenly.
6. Step 6: Divide the noodles into bowls. Top each serving with green parts of scallions, fresh cilantro, basil leaves, and chopped roasted peanuts. Serve with lime wedges on the side for an extra burst of citrus.

Tips & Variations

• For a vegetarian version, substitute tofu or tempeh for the chicken and use vegetable broth to soak the noodles.
• If you prefer a milder sauce, reduce the sriracha or omit it altogether.
• Fresh herbs add brightness—if you can, use fresh cilantro and basil rather than dried.
• Swapping the rice noodles for soba or udon noodles can offer a different texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce if needed. The fresh herbs and peanuts are best added fresh when serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter with sugar?

Yes, you can use regular creamy peanut butter, but using no-sugar-added peanut butter helps keep the sauce balanced and not overly sweet.

Can this dish be made gluten-free?

Absolutely. Use tamari sauce labeled gluten-free or substitute with coconut aminos, and ensure the sweet chili sauce is gluten-free as well.

Creamy Peanut-Lime Chicken With Noodles Recipe

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★★★★★

4.8 from 115 reviews

This Creamy Peanut-Lime Chicken with Noodles is a vibrant and satisfying dish featuring tender chicken, rice noodles, and a flavorful peanut-lime sauce with a hint of heat from sriracha. Fresh herbs and crunchy peanuts add bright, aromatic layers and delightful texture, creating a perfect balance of creamy, tangy, spicy, and savory flavors.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Noodles

• 8 oz. thick rice noodles
• Kosher salt (for boiling water)

Sauce

• 1/2 cup no-sugar-added creamy peanut butter
• 3 tbsp. sweet chili sauce
• 2 tbsp. tamari or reduced-sodium soy sauce
• 1 tbsp. sriracha
• 1/2 tsp. finely grated lime zest
• 2 tbsp. fresh lime juice
• 1/4 tsp. kosher salt (for sauce)
• 1/4 cup warm water

Main Ingredients

• 2 small or 1 large boneless, skinless chicken breasts (about 8 oz.), chopped into 1/2″ pieces
• 2 tbsp. vegetable or canola oil
• 1 small red bell pepper, seeds and ribs removed, thinly sliced
• 3 garlic cloves, thinly sliced
• 3 scallions, white and green parts separated, thinly sliced
• 2 tbsp. finely chopped peeled ginger
• 1/2 cup fresh cilantro leaves
• 1/2 cup small fresh basil leaves
• 1/3 cup roasted, salted peanuts, finely chopped

To Serve

• Lime wedges

Instructions

1. Cook Noodles: Bring a medium pot of water to a boil and generously season with salt. Add the rice noodles and stir immediately to prevent sticking. Remove the pot from heat and let the noodles soak until tender, about 13 to 15 minutes. Drain the noodles in a colander and rinse with cold water to stop cooking and keep them from sticking.
2. Prepare Sauce: While noodles soak, whisk together peanut butter, sweet chili sauce, tamari, sriracha, lime zest, lime juice, 1/4 teaspoon salt, and 1/4 cup warm water in a medium bowl until smooth and combined. Set the sauce aside.
3. Cook Chicken and Vegetables: Heat vegetable oil in a large skillet over medium-high heat. Add the chopped chicken, season with salt, and cook, stirring often, until the chicken is lightly golden in spots and nearly cooked through, about 4 minutes. Add sliced red bell pepper, garlic, white parts of the scallions, and chopped ginger to the skillet. Season with additional salt if needed. Reduce heat to medium and continue cooking, stirring often, until the peppers are tender, about 3 minutes more.
4. Toss Noodles with Sauce: Add the drained noodles to the skillet with chicken and vegetables. Toss well to combine everything evenly. Remove the skillet from heat and pour the prepared peanut-lime sauce over the noodles. Toss again to coat everything thoroughly.
5. Garnish and Serve: Divide the noodle mixture among bowls. Top each portion with the green parts of the scallions, fresh cilantro leaves, basil leaves, and chopped peanuts. Serve immediately with lime wedges on the side for squeezing over the dish to add extra brightness.

Notes

• Use thick rice noodles for the best texture and soak them instead of boiling to avoid overcooking.
• Adjust the sriracha amount to suit your preferred spice level.
• Fresh herbs like cilantro and basil are essential for authentic flavor and freshness.
• For a gluten-free option, ensure your tamari or soy sauce is certified gluten-free.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh.
• To make this dish vegetarian, substitute the chicken with firm tofu or tempeh.

Keywords: peanut lime chicken, rice noodles, creamy peanut sauce, Asian chicken recipe, quick weeknight dinner, spicy peanut noodles