Thai Peanut Chicken Pasta Recipe


  • 16 oz thin spaghetti, cooked al dente, per instructions
  • 2 tbsp sesame oil, divided
  • 5 boneless skinless chicken thighs, cut into bite sized pieces
  • Sea salt and freshly cracked pepper, to taste
  • 1 cup carrots, julienned
  • 5 scallions, chopped (white parts separated from the green parts)
  • 2 large garlic cloves, minced
  • 1 tbsp peeled fresh ginger, minced
  • 2 cups napa cabbage, sliced
  • ¼ cup creamy peanut butter
  • ¼ cup soy sauce
  • 3 tbsp unseasoned rice vinegar
  • 2-3 tbsp honey, to taste
  • 1 tsp sriracha sauce, more if desired
Thai Peanut Chicken Pasta Recipe

  1. Cook the spaghetti, al dente in salted boiling water, per instructions.
  2. Drain and toss well with 1 tablespoon of sesame oil.
  3. While the spaghetti is cooking, heat a skillet over medium high heat with 1 tablespoon of sesame oil.
  4. Once the pan is HOT, add the chicken thigh pieces then season with sea salt and freshly cracked pepper lightly.
  5. Cook, stirring often, for 4-5 minutes, or until cooked through.
  6. Add the carrots, white part of the scallions, garlic, and ginger to the hot skillet, stir constantly for 1 minute.
  7. Add napa cabbage and toss to combine.
  8. Add the soy sauce, peanut butter, vinegar, honey, and sriracha.
  9. Mix until well combined, making sure to coat the chicken and veggies.
  10. Add the cooked spaghetti, toss to coat evenly.
  11. Serve topped with the remaining scallions along with lots of cilantro and lime wedges on the side. Enjoy.

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