Thai Peanut Chicken Pasta (Printable)

Tender chicken and linguine blend with creamy peanut sauce and fresh herbs for a vibrant fusion dish.

# What You’ll Need:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - Salt, to taste 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 (approximately 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. Add pasta and cook according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken slices with salt and pepper and cook until golden and fully cooked, about 5 to 7 minutes. Remove from skillet and keep warm.
03 - Reduce skillet heat to medium. Add Thai peanut sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir and simmer gently for 2 to 3 minutes until heated through.
04 - Add cooked pasta and chicken back into the skillet. Toss thoroughly to coat evenly with the peanut sauce.
05 - Remove skillet from heat. Stir in chopped cilantro, optional mint, and half of the sliced green onions.
06 - Divide mixture among serving bowls. Garnish each with chopped peanuts, remaining green onions, and lime wedges. Serve immediately.

# Expert Hints:

01 -
  • It bridges two worlds, giving you that Thai restaurant hit without the delivery wait or the cost.
  • The whole thing comes together faster than takeout, and your kitchen smells absolutely incredible while it happens.
  • Once you nail it once, you can make it in your sleep, which means weeknight dinners suddenly feel a lot less repetitive.
02 -
  • Don't overcrowd the pan when you sear the chicken, because moisture will trap and you'll end up steaming it instead of getting that golden crust.
  • The sauce should coat the pasta like it's meant to be there, not pool at the bottom of the bowl, so taste it before adding the pasta and adjust soy sauce and lime to balance sweetness and brightness.
03 -
  • Keep your peanut sauce at room temperature before you add it to the pan so the heat brings it up gently and evenly instead of shocking it.
  • The pasta water has starch that actually helps the sauce cling better, so don't waste it, use it to adjust consistency and it'll taste better too.
Go Back