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Thai Peanut Chicken Pasta - Creamy, Savory, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces linguine, spaghetti, or fettuccine (rice noodles work too)
  • Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, thinly sliced
  • Oil: 1 to 2 tablespoons neutral oil (canola, avocado, or vegetable)
  • Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (minced or grated)
  • Veggies: 1 red bell pepper (thinly sliced), 1 cup shredded carrots, 1 cup snow peas or snap peas (halved)
  • Peanut sauce base: 1/2 cup creamy peanut butter, 1/3 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 to 2 tablespoons honey or brown sugar
  • Heat and depth: 1 to 2 tablespoons chili-garlic sauce or sriracha (to taste), 1 teaspoon toasted sesame oil
  • Liquid for thinning: 1/2 to 3/4 cup warm water or unsweetened coconut milk
  • Fresh finish: Juice of 1 lime, plus extra wedges for serving
  • Garnishes: Chopped roasted peanuts, sliced green onions, chopped cilantro
  • Optional add-ins: 1 tablespoon fish sauce for extra umami, 1 teaspoon brown sugar if needed for balance
  • Salt and pepper: To season chicken and taste

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente, 1 to 2 minutes shy of package directions. Reserve 1 cup pasta water, then drain.
  2. Whisk the peanut sauce: In a bowl, whisk peanut butter, soy sauce, rice vinegar, honey, chili-garlic sauce, sesame oil, and 1/2 cup warm water (or coconut milk). Adjust thickness with more liquid until smooth and pourable. Taste and tweak with lime juice and a pinch more sweetener or soy as needed.
  3. Season and sear the chicken: Pat chicken dry and season with salt and pepper. Heat oil in a large skillet over medium-high. Add chicken and cook 4 to 6 minutes, stirring once or twice, until golden and cooked through. Transfer to a plate.
  4. Sauté aromatics and veggies: In the same pan, add a splash more oil if needed. Add garlic and ginger; cook 30 seconds until fragrant. Add bell pepper, carrots, and peas; sauté 2 to 3 minutes until crisp-tender.
  5. Bring it together: Return chicken to the pan. Pour in the peanut sauce and toss to coat. If it’s too thick, loosen with reserved pasta water a splash at a time.
  6. Add pasta: Add drained pasta to the pan and toss over low heat for 1 to 2 minutes until everything is glossy and well-coated. Squeeze in lime juice and taste. Adjust salt, heat, or sweetness as needed.
  7. Garnish and serve: Off the heat, top with chopped peanuts, green onions, and cilantro. Serve warm with extra lime wedges.