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Homemade Thai Peanut Chicken Pasta photo

Thai Peanut Chicken Pasta

This Thai Peanut Chicken Pasta is a flavor-packed delight! Comforting noodles tossed in a creamy peanut sauce with tender chicken and vibrant veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 12 ounces spaghetti noodles
For the Chicken and Vegetables:
  • 3 tablespoons sesame oil divided
  • 1 pound boneless skinless chicken breasts
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon garlic minced
  • 1 tablespoon freshly grated ginger
  • 2 carrots julienne sliced
  • 1 red bell pepper chopped
  • 1 cup napa cabbage chopped
  • 1 cup red cabbage chopped
  • 2/3 cup dry roasted peanuts
  • 6 green onions chopped
  • 1/4 cup fresh cilantro chopped
For the Peanut Sauce:
  • 1/4 cup honey
  • 1/4 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 3 teaspoons Sriracha hot sauce (or more to taste)

Equipment

  • Large pot
  • Wok or large skillet
  • Measuring cups and spoons
  • Cutting board and knife
  • Wooden spoon or spatula

Method
 

Cooking Steps:
  1. Begin by bringing a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package instructions until al dente. Once cooked, drain the noodles and set them aside.
  2. In a large wok or skillet, heat 2 tablespoons of sesame oil over medium-high heat. Season the boneless, skinless chicken breasts with salt and freshly ground black pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
  3. In the same skillet, add the remaining 1 tablespoon of sesame oil. Sauté the minced garlic and freshly grated ginger for about 30 seconds until fragrant. Then, add the julienne sliced carrots, chopped red bell pepper, napa cabbage, and red cabbage. Stir-fry the vegetables for about 5-6 minutes, or until they are tender yet still crisp.
  4. While the vegetables are cooking, prepare the peanut sauce. In a medium bowl, whisk together the honey, creamy peanut butter, low-sodium soy sauce, rice vinegar, and Sriracha hot sauce. Adjust the level of Sriracha based on your preferred spice level.
  5. Now it’s time to bring everything together! Add the cooked spaghetti noodles to the skillet with the sautéed vegetables. Pour the peanut sauce over the noodles and toss everything together until well combined. Finally, add the sliced chicken and gently mix to incorporate.
  6. Once everything is well mixed, remove the skillet from heat. Serve your Thai Peanut Chicken Pasta in bowls and top with chopped green onions, dry roasted peanuts, and fresh cilantro for added flavor and crunch. Enjoy your delicious creation!

Notes

  • For a lighter version, consider using zucchini noodles instead of spaghetti.
  • Store leftovers in an airtight container for up to 3 days.
  • Adjust the spice level by varying the amount of Sriracha in the sauce.