Dinner

Creamy Peanut-Lime Chicken With Noodles Recipe

Name: Creamy Peanut-Lime Chicken With Noodles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: Kosher salt, to taste; 8 oz. thick rice noodles; 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 cup warm water; 1/4 tsp. salt; 2 tbsp. 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, separated into white and green parts, thinly sliced; 2 tbsp. finely chopped peeled ginger; Salt, to taste; 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

Bylilan Sage June 26, 2026June 26, 2026

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Introduction

This creamy peanut-lime chicken with noodles is a vibrant and satisfying dish that balances tangy lime, rich peanut flavors, and a hint of heat. It’s a quick and easy meal perfect for weeknight dinners that brings exciting Asian-inspired flavors to your table.

The image shows a white plate filled with a creamy noodle dish featuring thick, flat noodles coated in a light brown sauce. Scattered throughout are tender pieces of cooked chicken in a golden-brown color, thin slices of red bell pepper, and chopped green onions adding pops of green. There is a light sprinkle of crushed peanuts and fresh cilantro on top. A bright green lime wedge rests on the edge of the dish. A silver fork is partially visible among the noodles. The white marbled surface beneath the plate adds brightness to the composition. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
8 oz. thick rice noodles
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
2 tbsp. 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 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
Lime wedges, for serving

Instructions

Step 1: Bring a medium pot of water to a boil and generously season with salt. Add the rice noodles and stir gently to prevent sticking. Remove from heat and let the noodles soak until tender, about 13 to 15 minutes. Drain in a colander, then rinse with cold water to stop cooking.
Step 2: In a medium bowl, whisk together the peanut butter, sweet chili sauce, tamari, sriracha, lime zest, lime juice, 1/4 teaspoon salt, and 1/4 cup warm water until the sauce is smooth. Set aside.
Step 3: Heat the 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.
Step 4: Add the 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 cook, stirring frequently, until the peppers are tender, about 3 more minutes.
Step 5: Add the drained noodles to the skillet and toss well to combine with the chicken and vegetables. Remove the skillet from heat, pour in the prepared peanut-lime sauce, and toss everything until evenly coated.
Step 6: Divide the noodles among serving bowls. Top each with the green parts of the scallions, fresh cilantro, basil leaves, and chopped peanuts. Serve immediately with lime wedges on the side for extra brightness.

Tips & Variations

Substitute chicken with tofu or shrimp for a different protein option.
Add shredded carrots or snap peas for extra crunch and color.
For a milder dish, reduce or omit the sriracha.
Use fresh lime juice for the best bright, tangy flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet or microwave to preserve the creamy sauce and tender noodles. Add a splash of water or lime juice if the sauce thickens too much.

How to Serve

A close-up view of a large serving of noodles mixed with strips of cooked chicken and slices of red bell pepper. The noodles are creamy beige in color and look soft, coated with a smooth, light brown peanut sauce. Chopped green onions and small pieces of crushed peanuts are sprinkled evenly on top, adding touches of bright green and light tan. The texture is rich and saucy, with the chicken pieces showing a slight golden brown sear. A metal tong is placed slightly off-center among the noodles, ready for serving. The whole dish rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular spaghetti noodles instead of rice noodles?

Yes, regular spaghetti or other pasta can be used, but cooking times and soaking methods may vary. Cook the pasta according to package instructions and rinse with cold water before tossing with the sauce.

Is there a way to make this recipe vegan?

Absolutely! Replace the chicken with firm tofu or tempeh, and use a vegan-friendly soy sauce or tamari. This will keep the dish flavorful while maintaining a plant-based profile.