Thai peanut chicken pasta (Print)

Tender chicken and pasta coated in a creamy peanut sauce with lime and fresh herbs for a vibrant meal.

# Components:

→ 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 - Boil salted water in a large pot, cook linguine or spaghetti until al dente according to package directions. Drain thoroughly and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken slices with salt and pepper, then sauté until golden and cooked through, approximately 5 to 7 minutes. Remove and keep warm.
03 - Reduce skillet heat to medium and add the peanut sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir well and simmer gently for 2 to 3 minutes to warm through.
04 - Return cooked pasta and chicken to the skillet. Toss thoroughly to coat all ingredients evenly with the sauce.
05 - Remove skillet from heat. Stir in chopped cilantro, optional mint, and half of the sliced green onions.
06 - Distribute into serving bowls. Garnish with chopped peanuts, remaining green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and complicated but comes together in under forty minutes with mostly pantry staples.
  • The balance of creamy, tangy, and herbaceous hits in a way that makes you want to keep twirling your fork long after you're full.
  • You can throw this together on a weeknight without feeling like you're settling for something boring.
02 -
  • Don't skip the lime juice thinking soy sauce is enough salt and acid—the lime is what makes this taste bright instead of heavy and one-dimensional.
  • If your peanut sauce is very thick, thin it slightly with a splash of water before adding it to the skillet so it coats the pasta evenly instead of clumping.
  • Cook the pasta to al dente, not soft; it will soften a bit more when you toss it in the warm sauce.
03 -
  • If your peanut sauce has separated and looks oily, whisk it well before adding to the skillet—some brands settle that way and it's perfectly fine.
  • The real secret is not moving the chicken around too much when it first hits the pan; let it get a golden crust and it'll taste infinitely better than pale, steamed chicken.
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