Thai Peanut Chicken Pasta (Printable)

A vibrant fusion of chicken and pasta in creamy peanut sauce with lime and herbs for a quick dish.

# Ingredient List:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - Salt, for boiling water

→ Chicken

03 - 1 lb boneless, skinless chicken breast, thinly sliced
04 - 1 tbsp vegetable oil
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Sauce & Garnish

07 - 1 cup ready-made Thai peanut sauce
08 - 2 tbsp soy sauce
09 - 2 tbsp lime juice (about 1 lime)
10 - 1 tsp grated fresh ginger
11 - 2 cloves garlic, minced
12 - 1/4 cup chopped fresh cilantro
13 - 2 tbsp chopped fresh mint (optional)
14 - 2 green onions, thinly sliced
15 - 1/4 cup roasted peanuts, chopped
16 - Lime wedges, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add linguine or spaghetti and cook according to package instructions until al dente. Drain thoroughly and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken slices with salt and black pepper. Sauté until golden brown and cooked through, about 5 to 7 minutes. Remove from skillet and keep warm.
03 - Reduce heat to medium in the same skillet. Add Thai peanut sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir and simmer gently for 2 to 3 minutes until warmed through.
04 - Add cooked pasta and chicken back into the skillet. Toss thoroughly to coat evenly with the peanut sauce.
05 - Remove skillet from heat. Stir in chopped cilantro, optional mint, and half of the sliced green onions.
06 - Divide the pasta mixture among serving bowls. Garnish with chopped peanuts, remaining green onions, and lime wedges. Serve immediately.

# Expert Suggestions:

01 -
  • It's faster than ordering delivery, but tastes like you spent hours in the kitchen.
  • The sauce clings to every strand of pasta in the most satisfying way, and the fresh herbs lift it from heavy to bright.
  • You probably have most of these ingredients already hiding in your kitchen.
02 -
  • Don't let the sauce boil hard or it breaks, turning grainy and separated instead of silky and cohesive.
  • Taste the finished dish before plating, lime juice and salt are your final calibrators and they change everything depending on how salty your peanut sauce was to begin with.
03 -
  • Keep your lime at room temperature and roll it firmly on the counter before cutting, you'll get more juice with better flavor.
  • Mince your garlic and ginger just before you use them, the volatility of their oils fades fast and old minced aromatics taste flat and dusty.
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