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Thai Peanut Chicken Pasta
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5 from 1 vote

Thai Peanut Chicken Pasta

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Asian
Servings: 6 -8
Author: Pam - For the Love of Cooking / Original by Dinner then Dessert


  • 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


  • Cook the spaghetti, al dente in salted boiling water, per instructions.
  • Drain and toss well with 1 tablespoon of sesame oil.
  • While the spaghetti is cooking, heat a 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.