When you’re craving bold Thai-inspired flavors but want something that comes together quickly on a weeknight, this Creamy Peanut-Lime Chicken With Noodles delivers restaurant-quality taste in your own kitchen with minimal effort. Imagine tender chicken coated in a luscious peanut sauce that perfectly balances creamy, tangy, sweet, and slightly spicy notes, all tossed with noodles and crisp vegetables. Each bite delivers that addictive combination of rich peanut butter, bright lime juice, savory soy sauce, and aromatic ginger that makes Thai peanut dishes so beloved. Whether you’re looking for a family-friendly dinner that even picky eaters will devour, meal prepping for the week ahead, or wanting to impress with minimal stress, this dish checks every box. It comes together in one pan in less than thirty minutes, uses ingredients you probably have on hand, and tastes so good that everyone will think you ordered takeout. The creamy sauce clings to every noodle and piece of chicken, creating pure comfort food magic.
Serving Quantity: 4 servings
Cooking Time: 30 minutes (15 minutes prep, 15 minutes cooking)
Nutritional Information per serving:
1. Calories: 585
2. Protein: 42g
3. Carbohydrates: 52g
4. Fat: 24g
5. Fiber: 5g
6. Sugar: 12g
7. Sodium: 985mg
Ingredients You Need:
For the Chicken:
1. 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
2. 2 tablespoons vegetable oil
3. Salt and pepper to taste
For the Peanut-Lime Sauce:
4. 1/2 cup creamy peanut butter
5. 1/4 cup soy sauce (low sodium preferred)
6. 1/4 cup fresh lime juice (about 2 limes)
7. 3 tablespoons honey or brown sugar
8. 2 tablespoons rice vinegar
9. 2 tablespoons sesame oil
10. 3 garlic cloves, minced
11. 1 tablespoon fresh ginger, grated
12. 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
13. 1/2 cup coconut milk or water for thinning
For the Noodles and Vegetables:
14. 12 ounces rice noodles or lo mein noodles
15. 2 cups broccoli florets
16. 1 red bell pepper, thinly sliced
17. 1 cup shredded carrots
18. 3 green onions, sliced
For Garnish:
19. 1/4 cup chopped peanuts
20. Fresh cilantro
21. Lime wedges
22. Sesame seeds
Cook the Noodles
Bring a large pot of water to a boil. Cook the noodles according to package directions until just tender, usually about 6 to 8 minutes for rice noodles or 3 to 4 minutes for fresh noodles. Don’t overcook them because they’ll continue to soften when tossed with the hot sauce. Drain the noodles and rinse briefly under cool water to stop the cooking. Toss with a tiny drizzle of oil to prevent sticking and set aside.
Make the Peanut-Lime Sauce
In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey or brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha. Whisk vigorously until the sauce is smooth and well combined. The peanut butter will resist at first but keep whisking and it will come together. Add the coconut milk or water gradually, whisking until you reach a pourable but thick sauce consistency. Taste and adjust, adding more lime for tang, honey for sweetness, or sriracha for heat.
Prepare the Chicken
Cut the chicken breasts into bite-sized pieces about 1 inch in size. Pat them dry with paper towels, which helps them brown properly. Season the chicken pieces with salt and pepper on all sides. Having uniform pieces ensures even cooking.
Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering and hot, add the chicken pieces in a single layer. Don’t overcrowd the pan, work in batches if necessary. Let the chicken cook undisturbed for about 3 minutes until golden brown on the bottom, then flip and cook for another 2 to 3 minutes until cooked through and no longer pink inside. The chicken should reach an internal temperature of 165 degrees Fahrenheit. Transfer the cooked chicken to a plate.
Cook the Vegetables
In the same skillet over medium-high heat, add the broccoli florets and a splash of water. Cover and steam for about 2 minutes until the broccoli is bright green and crisp-tender. Add the sliced bell pepper and shredded carrots. Stir-fry for another 2 to 3 minutes until all the vegetables are tender but still have some crunch. The vegetables should be colorful and vibrant, not mushy.
Combine Everything
Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles. Pour the peanut-lime sauce over everything. Using tongs or two spatulas, toss everything together thoroughly, making sure the sauce coats every strand of noodle, every piece of chicken, and all the vegetables. Keep tossing for about 2 minutes until everything is hot and well combined.
Adjust Consistency
If the sauce seems too thick and isn’t coating everything smoothly, add a few tablespoons of water or coconut milk to thin it out. If it’s too thin, let it simmer for a minute to reduce slightly. The sauce should cling to the noodles and chicken without being dry or soupy.
Add Green Onions
Toss in the sliced green onions, reserving a few for garnish. The green onions add freshness and a mild onion flavor that complements the rich peanut sauce. Give everything one final toss to distribute the green onions throughout.
Plate and Garnish
Divide the peanut-lime chicken and noodles among four serving bowls or plates. The portions should be generous and look abundant with noodles, chicken, and vegetables visible throughout. Sprinkle each serving with chopped peanuts for crunch, fresh cilantro leaves for brightness and color, and sesame seeds for visual appeal and nutty flavor.
Serve with Lime Wedges
Place lime wedges on each plate or serve them on the side. Encourage everyone to squeeze fresh lime juice over their serving just before eating. The extra lime juice brightens all the flavors and adds freshness that elevates the entire dish.
Helpful Tips for Success:
1. Use creamy peanut butter, not natural peanut butter which separates and doesn’t emulsify well.
2. Fresh lime juice is essential, bottled lime juice tastes artificial and flat.
3. Prep all ingredients before you start cooking because everything moves quickly.
4. Don’t overcook the noodles, slightly undercooked is better since they soften more with the sauce.
5. Pat chicken dry before cooking for the best browning and texture.
6. Keep vegetables crisp-tender, not mushy, for the best texture contrast.
7. The sauce can be made several days ahead and stored refrigerated.
8. Adjust the spice level with more or less sriracha to suit your preference.
9. Chicken thighs can substitute for breasts for juicier, more flavorful meat.
10. Add more vegetables like snap peas, bok choy, or mushrooms for variety.
11. This dish is excellent for meal prep and keeps for 4 days refrigerated.
12. Reheat gently with a splash of water to revive the sauce consistency.
13. For a vegetarian version, substitute tofu or tempeh for the chicken.
14. Garnishes aren’t optional, they add essential texture and freshness.
15. Serve immediately for the best texture before the noodles absorb too much sauce.
