Thai peanut chicken pasta (Printable)

Tender chicken and pasta tossed in creamy peanut sauce with lime and herbs for a quick meal.

# What You'll Need:

→ 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken slices with salt and pepper. Cook until golden and fully cooked, about 5 to 7 minutes. Remove from skillet and keep warm.
03 - Lower heat to medium. In the same skillet, combine 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 sautéed chicken to the skillet with the sauce. Toss thoroughly to coat evenly.
05 - Remove from heat and stir in chopped cilantro, optional mint, and half of the green onions.
06 - Divide mixture among bowls. Garnish with chopped peanuts, remaining green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery, yet tastes like you tried much harder than you actually did.
  • The peanut sauce clings to every strand of pasta while staying light enough that you won't feel weighed down afterward.
  • Fresh herbs at the end make it feel bright and alive, even on the dreariest days.
02 -
  • Don't overcrowd the skillet when searing chicken; if pieces are touching shoulder-to-shoulder, they'll steam instead of brown, and that's a texture disaster you can't recover from.
  • Add the lime juice at the very end or it'll become bitter and harsh during heating; save some brightness for right before eating.
03 -
  • Prep all your ingredients before you start cooking; this dish moves fast and you won't have time to chop garlic once the chicken hits the pan.
  • Keep a little pasta water to loosen the sauce if it looks too thick; that starchy water is liquid gold for getting everything to coat evenly.
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