Save I stumbled onto this dish on a Tuesday evening when my pantry was nearly empty and a friend was coming for dinner. All I had was some leftover rotisserie chicken I'd shredded, a box of linguine, and a jar of Thai peanut sauce I'd impulse-bought weeks earlier. Rather than order takeout, I decided to play around, and what came together was so unexpectedly good that I've made it dozens of times since. There's something about the way the creamy peanut sauce clings to the pasta while the lime juice cuts through it all that just works. Now it's my go-to when I need something that tastes impressive but doesn't require much fussing.
I remember making this for my sister when she was stressed about a big presentation at work. She came over looking completely worn out, and I had everything ready by the time she kicked off her shoes. The smell of garlic and peanut sauce simmering on the stove seemed to instantly calm her down, and watching her face light up with that first bite reminded me why I love cooking for people I care about.
Ingredients
- 340 g linguine or spaghetti: Use whichever pasta shape you have on hand, though thinner noodles like linguine really help the sauce cling nicely.
- 450 g boneless, skinless chicken breast: Slice it thin so it cooks quickly and absorbs the sauce better. I usually place the chicken on a cutting board and slice it at an angle, which makes it cook even faster.
- 1 cup ready-made Thai peanut sauce: This is the backbone of the dish, so grab a decent brand if you can. Check the label for any allergens that matter to you.
- 2 tbsp soy sauce: This adds saltiness and umami depth that balances the sweetness of the peanut sauce.
- 2 tbsp lime juice: Fresh lime is crucial here. It brightens everything and keeps the dish from feeling too heavy.
- 1 tsp grated fresh ginger: Don't skip this. Just a touch adds warmth and a subtle kick that elevates the whole thing.
- 2 cloves garlic, minced: Garlic and ginger together are where the real magic happens in the sauce.
- 1/4 cup chopped fresh cilantro: Stir this in at the end so it stays fresh and doesn't get cooked down into oblivion.
- 2 tbsp chopped fresh mint: Optional, but it adds another layer of freshness that makes people ask for the recipe.
- 2 green onions, thinly sliced: Use half in the sauce at the end and save the rest for garnish so you get that fresh onion bite in every bite.
- 1/4 cup roasted peanuts, chopped: These add crunch and make the dish feel finished. Don't skip this step.
- Lime wedges: These aren't just for show. A squeeze of lime juice right before eating wakes up all the flavors again.
Instructions
- Get the pasta going:
- Fill a large pot with water, salt it generously (it should taste like the sea), and bring it to a rolling boil. Add your pasta and stir it right away so it doesn't stick. Cook until it's just al dente, then drain it well and set it aside. A little starch on the pasta helps the sauce stick, so don't rinse it.
- Cook the chicken until it's golden:
- Heat your vegetable oil in a large skillet over medium-high heat until it shimmers, then add the chicken in a single layer. Sprinkle with salt and pepper, and let it sit for a minute so it gets a nice golden crust. Stir and cook until the chicken is cooked through and lightly browned, about 5 to 7 minutes. Move it to a clean plate and wipe out the skillet.
- Build the sauce:
- Drop the heat down to medium and pour in the peanut sauce, soy sauce, lime juice, ginger, and garlic. Stir it all together and let it warm gently for 2 to 3 minutes until it's steaming and everything is blended. Taste it here and adjust the lime or soy sauce if it needs it.
- Bring it all together:
- Add the cooked pasta and chicken back to the skillet and toss everything until the sauce coats every strand. This should take about a minute, and you'll feel the dish come alive as everything mingles together.
- Finish with fresh herbs:
- Take the skillet off the heat and stir in the cilantro, mint if you're using it, and half of the green onions. The warmth of the pasta will soften them just slightly while keeping them fresh.
- Serve and garnish:
- Divide the pasta among bowls and top each one with chopped peanuts, a scattering of the remaining green onions, and a lime wedge on the side. Let people squeeze lime juice over the top if they want that extra brightness.
Save There was this one afternoon when my nephew came home from school in a terrible mood, and I didn't know what to say to him. I made this dish while he sat at the kitchen counter, and somehow the combination of aromas and watching me work seemed to pull him out of whatever funk he was in. By the time we sat down to eat, he was laughing again, and I realized that sometimes the best medicine is just taking time to make something good for the people you love.
Why This Works as a Weeknight Dinner
The beauty of this dish is that everything happens in one skillet, which means less cleanup at the end of a long day. You're not juggling multiple pots or dealing with complex timing. The pasta cooks while you're handling the chicken, and by the time the pasta is done, your protein is ready to go. It's the kind of meal that feels a little fancy because of all the fresh herbs and bright lime, but it's genuinely simple enough to make on a Tuesday night when you're tired.
Customizing to Your Taste
One of my favorite things about this recipe is how much room there is to play around. If you like heat, a dash of sriracha or red chili flakes mixed into the sauce transforms it into something spicier. If you have mint growing on your windowsill, use double the amount. If cilantro isn't your thing, extra basil works beautifully too. I've made versions with tofu when I was eating less meat, and it's just as satisfying because the sauce is really where the flavor lives.
Swaps and Substitutions
The real trick to making this your own is understanding what each ingredient does so you can swap confidently. The peanut sauce is the non-negotiable star, but everything else bends to what you have. Rice noodles work if you need gluten-free, and tofu subs in beautifully for a vegetarian version without changing the character of the dish.
- Try adding a handful of snap peas or broccoli florets to the sauce as it simmers for extra vegetables and crunch.
- A splash of coconut milk stirred into the sauce makes it even creamier if that's the direction you want to go.
- If you can't find fresh mint or cilantro, don't skip the green onions—they're what keeps the whole thing feeling alive and fresh.
Save This dish has become my answer to the question "what's for dinner?" more times than I can count, and it never disappoints. There's something deeply satisfying about a meal that's this quick, this flavorful, and this capable of bringing people together.
Questions & Answers
- → What type of pasta works best for this dish?
Linguine or spaghetti are ideal as they hold the peanut sauce well and complement the chicken slices.
- → Can I make a vegetarian version?
Yes, substituting chicken with tofu works well and absorbs the rich peanut sauce flavors.
- → How can I add heat to the sauce?
A dash of sriracha or red chili flakes can be added when simmering the sauce to introduce spicy notes.
- → What garnishes enhance the dish's flavor and texture?
Chopped fresh cilantro, mint, green onions, and roasted peanuts provide brightness and crunch.
- → Which drinks pair well with this dish?
A crisp Riesling or iced Thai tea complements the creamy, tangy flavors perfectly.