Thai Peanut Chicken Pasta
This easy Thai peanut chicken pasta recipe I found on Dinner then Dessert is hearty, decadent, and delicious. I love that it can be cooked and on the table within 30 minutes and that it uses ingredients I usually have on hand. This pasta makes a great main dish or side dish and pairs nicely with potstickers and roasted broccoli. We all, kids included, loved this Thai peanut chicken pasta and my husband enjoyed the leftovers the following day.
How to Make Thai Peanut Chicken Pasta
Cook the spaghetti, al dente in a large pot of salted boiling water, per instructions. Drain and toss well with 1 tablespoon of sesame oil.
While the spaghetti is cooking, heat a large skillet over medium-high heat with 1 tablespoon of sesame oil. Once the pan is HOT, add the chicken thigh pieces then season with sea salt and freshly cracked pepper lightly. Cook, stirring often, for 4-5 minutes, or until cooked through.
Add the carrots, white part of the scallions, garlic, and ginger to the hot skillet, stir constantly for 1 minute. Add napa cabbage and toss to combine. Add the soy sauce, peanut butter, vinegar, honey, and sriracha. Mix until well combined, making sure to coat the chicken and veggies. Add the cooked spaghetti, toss to coat evenly. Serve topped with the remaining scallions along with lots of cilantro and lime wedges on the side. Enjoy.
Equipment
Ingredients
- 16 oz thin spaghetti cooked al dente, per instructions
- 2 tbsp sesame oil divided
- 5 boneless skinless chicken thighs cut into bite-sized pieces
- Sea salt and freshly cracked pepper to taste
- 1 cup carrots julienned
- 5 scallions chopped (white parts separated from the green parts)
- 2 large garlic cloves minced
- 1 tbsp peeled fresh ginger minced
- 2 cups napa cabbage sliced
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 3 tbsp unseasoned rice vinegar
- 2-3 tbsp honey to taste
- 1 tsp sriracha sauce more if desired
Instructions
- Cook the spaghetti, al dente in a large pot of salted boiling water, per instructions.
- Drain and toss well with 1 tablespoon of sesame oil.
- While the spaghetti is cooking, heat a large skillet over medium-high heat with 1 tablespoon of sesame oil.
- Once the pan is HOT, add the chicken thigh pieces then season with sea salt and freshly cracked pepper lightly.
- Cook, stirring often, for 4-5 minutes, or until cooked through.
- Add the carrots, white part of the scallions, garlic, and ginger to the hot skillet, stir constantly for 1 minute.
- Add napa cabbage and toss to combine.
- Add the soy sauce, peanut butter, vinegar, honey, and sriracha.
- Mix until well combined, making sure to coat the chicken and veggies.
- Add the cooked spaghetti, toss to coat evenly.
- Serve topped with the remaining scallions along with lots of cilantro and lime wedges on the side. Enjoy.
So delicious! The peanut sauce makes all the difference!
It looks wonderful, and so easy, Pam! It’s great when you can cook something new with ingredients you have on hand.
Love pasta of any shape, kind, or description. And I think Asian-flavored pastas may be the best of all. This looks terrific — great flavor and texture. Thanks!
i didn’t always love peanut butter with chicken–it seemed very odd to me for the longest time. now, thankfully, i love it, but i’ve never had it with pasta! great dish!
I made this tonight. It was great! I cut the amount of spaghetti in half and added a julienned red bell pepper because there are only two of us. Even doing that, I had enough for four or more. Leftovers for lunch. Oh, I almost forgot: I used chicken breast because that’s what was in the freezer.
This recipe is absolutely delicious. Its great cold or warm. I used almond butter and it still turned out great.
We love chicken satay, and this tasted just like it! I adjusted the amounts a bit ….used 2 oz. linguine per serving and 1 thigh. I used all the carrots and half the cabbagge (could have had more). I also almost all the sauce for a half recipe, just because I didn’t want that flavor to be be too indistinct. I didn’t have cilantro, but it would have been the perfect topping with the lime juice. Fantastic recipe – definitely going in the keeper file!
We love chicken satay, and this tasted just like it! I adjusted the amounts a bit ….used 2 oz. linguine per serving and 1 thigh. I used all the carrots and half the cabbagge (could have had more). I also almost all the sauce for a half recipe, just because I didn’t want that flavor to be be too indistinct. I didn’t have cilantro, but it would have been the perfect topping with the lime juice. Fantastic recipe – definitely going in the keeper file! I give it 5 stars!