Thai peanut chicken pasta (Printable)

Tender chicken and pasta in a creamy, tangy peanut sauce with lime and fresh herbs.

# What You'll Need:

→ Pasta

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

→ Chicken

03 - 1 pound boneless, skinless chicken breast, thinly sliced
04 - 1 tablespoon vegetable oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Sauce & Garnish

07 - 1 cup ready-made Thai peanut sauce
08 - 2 tablespoons soy sauce
09 - 2 tablespoons lime juice (about 1 lime)
10 - 1 teaspoon grated fresh ginger
11 - 2 cloves garlic, minced
12 - 1/4 cup chopped fresh cilantro
13 - 2 tablespoons 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. Cook chicken until golden and cooked through, about 5 to 7 minutes. Transfer to a plate and keep warm.
03 - Lower heat to medium. In the same skillet, combine Thai peanut sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir and simmer gently for 2 to 3 minutes until heated through.
04 - Add cooked pasta and chicken back to the skillet. Toss thoroughly to coat evenly with the sauce.
05 - Remove skillet from heat. Stir in chopped cilantro, fresh mint if using, and half of the green onions.
06 - Divide the dish among bowls. Garnish with chopped roasted peanuts, remaining green onions, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • It comes together in thirty-five minutes with minimal fuss, perfect when hunger strikes and you can't wait.
  • The sauce is tangy, creamy, and complex without requiring you to blend or simmer anything for hours.
  • Fresh lime and herbs wake up every bite, making it taste fresher than any takeout version.
02 -
  • Don't skip the lime juice; it's what transforms the sauce from flat to luminous, so use fresh lime every time.
  • Add the fresh herbs at the very end after you've removed the skillet from heat, or they'll wilt and lose their personality.
03 -
  • Don't rinse the pasta after draining; that starch is your friend and helps the sauce cling instead of sliding off.
  • Slice the chicken thin and let it sear undisturbed for the first minute so it develops a golden crust before you stir it.
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