Hey friends! Let’s be real for a second. We all have those nights where the takeout menu looks incredibly tempting, but your wallet and maybe your conscience are telling you to cook at home. That was the exact scenario that led to this creamy peanut-lime chicken.
I wanted something that hit those savory, salty, and slightly sweet notes of my favorite pad thai but without the delivery fee or the hour-long wait. This recipe is the answer. It comes together faster than a driver can find your house, and honestly? It tastes fresher, bolder, and so much better.
Why This Bowl Will Win You Over
This dish is the ultimate weeknight rescue meal because it balances comfort with brightness. The sauce is the real star here. It is rich and velvety from the peanut butter but gets a massive wake-up call from fresh lime juice and zest. It clings to every strand of noodle and piece of chicken to create a bite that is creamy yet zingy.
Whether you are looking for new egg noodles dishes to break up the pasta routine or just need a chicken and noodles stove top dinner that feels a little adventurous, this bowl ticks every box. It is cozy enough for a rainy Tuesday but vibrant enough to feel like a treat.
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Creamy Peanut-Lime Chicken With Noodles
- Total Time: 30
- Yield: 4 1x
Description
This Creamy Peanut-Lime Chicken with Noodles creates a restaurant-quality dinner in under 30 minutes. Juicy chicken strips and tender crisp vegetables are tossed in a rich, zesty peanut sauce that balances savory soy with bright fresh lime. Perfect for a quick, comforting weeknight meal.
Ingredients
8 oz egg noodles or rice noodles
1 lb boneless, skinless chicken breasts or thighs, sliced into strips
1 red bell pepper, thinly sliced
1 cup sugar snap peas or broccoli florets
½ cup creamy peanut butter
3 tablespoons soy sauce (or tamari)
2 tablespoons honey or maple syrup
1 large lime, zested and juiced (approx 2 tbsp juice)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
Warm water, to thin sauce
Fresh cilantro and crushed peanuts, for garnish
Instructions
1. Cook noodles in a large pot of salted boiling water according to package directions. Reserve ½ cup of cooking water, then drain.
2. While noodles cook, whisk together peanut butter, soy sauce, honey, lime juice, lime zest, garlic, ginger, and 2-3 tablespoons of warm water in a bowl until smooth and creamy.
3. Heat oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-6 minutes until golden and cooked through.
4. Add bell peppers and snap peas to the skillet. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
5. Reduce heat to low. Add the cooked noodles and the peanut sauce to the skillet.
6. Toss well to coat. If the sauce is too thick, add small splashes of the reserved pasta water until it reaches your desired consistency.
7. Serve hot, garnished with fresh cilantro, crushed peanuts, and extra lime wedges if desired.
Notes
For a spicy kick, add 1-2 teaspoons of sriracha or chili garlic sauce to the peanut mixture.
Leftovers store well in the fridge for up to 3 days; the sauce may thicken, so add a splash of water when reheating.
To make this gluten-free, use rice noodles and tamari instead of soy sauce.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
The Fresh & Pantry Staples You Need
You do not need a trip to a specialty market for this. I bet you have most of these chicken and noodles recipe easy staples right now:
- Chicken: Grab some boneless, skinless breasts or thighs and cut them into bite-sized strips. Thighs will be juicier, but breasts work perfectly here too.
- Noodles: I love using thick ribbon egg noodles for that extra comfort factor. Rice noodles, ramen, or even spaghetti work in a pinch if that is what you have on hand.
- Peanut Butter: Creamy is best here. Natural peanut butter works, but the standard no-stir kind gives you that super smooth, emulsified sauce we are aiming for.
- Limes: You need both the zest and the juice. The zest adds the floral aroma, while the juice cuts through the richness.
- Soy Sauce: This is for that essential salty, umami depth.
- Honey or Maple Syrup: Just a touch to balance the acidity and salt.
- Aromatics: Fresh garlic and ginger are non-negotiable for that takeout flavor profile.
- Veggies: Red bell peppers and snap peas add crunch and color to break up the richness of the creamy chicken and noodles.
Step-by-Step to Peanut Noodle Perfection
Step 1: Get a pot of water boiling and cook your noodles according to the package directions. Before you drain them, make sure to save a splash of that starchy cooking water. It is liquid gold for thinning out the sauce later.
Step 2: While the water boils, whisk up your sauce. Combine the peanut butter, soy sauce, lime juice, lime zest, honey, grated ginger, garlic, and a splash of warm water. It might look clumpy at first, but keep whisking until it turns into a smooth, pourable cream.
Step 3: Heat a drizzle of oil in a large skillet over medium-high heat. Add your chicken strips and cook until they are golden brown and cooked through. If you love savory glazes like the one on my sheet pan miso chicken and sweet potatoes, you will love how the chicken starts to caramelize here.
Step 4: Toss in your sliced bell peppers and snap peas. You just want to flash-fry them for about 2 minutes so they stay crisp-tender. It is very similar to how I cook the veggies in my sheet pan garlicky shrimp recipe.
Step 5: Turn the heat down to low. Add the cooked noodles and that glorious peanut-lime sauce to the skillet. Toss everything together gently with tongs. If the sauce feels too thick, splash in a little reserved pasta water until it coats everything like a silk blanket.
Step 6: Garnish with crushed peanuts, extra cilantro, and a lime wedge. Serve it immediately while it is steaming hot!
Customize Your Noodle Bowl
This recipe is super flexible, so feel free to play around with it:
- Make it Spicy: Add a squirt of sriracha or chili flakes to the sauce for a kick.
- Swap the Protein: This sauce is magic on everything. You could easily swap the chicken for shrimp or tofu. You can even use leftovers from a batch of slow cooker honey garlic chicken if you want to skip the searing step.
- Veggie Overload: Clean out your fridge drawer! Broccoli florets, shredded carrots, or baby corn are great additions. You can roast them alongside garlic butter chicken and broccoli or just toss them right into the pan.
- Noodle Swap: While I love chicken and noodles with egg noodles, this is equally delicious with rice noodles for a gluten-free option or even zucchini noodles for a lighter spin.
Why This Beats Takeout Every Time
There is something so satisfying about placing a big bowl of these noodles on the table. It is comfort food with a fresh twist that is perfect for breaking out of a dinner rut. The creamy texture reminds me of my favorite one-pot creamy Tuscan chicken pasta, but the bright lime flavor takes it in a completely different, sunny direction. I hope this recipe saves your dinner tonight just like it has saved mine so many times. Let me know what you think in the comments!
