Thai Peanut Chicken Pasta (Printable Version)

Tender chicken and pasta paired with creamy, tangy peanut sauce and bright lime for a vibrant fusion meal.

# What You’ll Need:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - Salt, to season 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 fresh 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through, about 5 to 7 minutes. Transfer to a plate and keep warm.
03 - Reduce heat to medium. Add peanut sauce, soy sauce, lime juice, ginger, and garlic to the skillet. Stir and simmer gently for 2 to 3 minutes until warmed.
04 - Return pasta and chicken to the skillet. Toss thoroughly to coat evenly with the sauce.
05 - Remove skillet from heat. Stir in cilantro, mint if using, and half of the green onions.
06 - Divide into bowls. Garnish with chopped peanuts, remaining green onions, and lime wedges. Serve immediately.

# Additional Tips::

01 -
  • It comes together in under 35 minutes, which means you can go from craving Thai food to eating it without the delivery fee.
  • The creamy peanut sauce clings to every strand of pasta in a way that feels indulgent but tastes surprisingly light.
  • Fresh herbs added at the end keep everything bright and prevent that heavy, tired feeling some fusion dishes can leave behind.
02 -
  • Don't skimp on the lime juice or fresh herbs; they're what separate this from just being noodles in peanut sauce.
  • If your sauce seems too thick once it hits the pasta, add pasta water a splash at a time until it reaches a silky consistency that coats without pooling.
03 -
  • Slice your chicken against the grain and keep the pieces relatively thin so they cook quickly and stay tender without drying out.
  • Don't oversimplify the fresh herbs step; they genuinely transform the dish from good to crave-worthy, so chop generously and use what the recipe calls for.
Go Back