Thai peanut chicken pasta (Printable Version)

Tender chicken and pasta tossed in creamy lime-peanut sauce with fresh herbs for a quick meal.

# What You'll Need:

→ 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 ground black pepper

→ Sauce & Garnish

07 - 1 cup ready-made Thai peanut sauce
08 - 2 tbsp soy sauce
09 - 2 tbsp fresh 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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine or spaghetti according to package instructions 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, then sauté until golden and cooked through, about 5 to 7 minutes. Remove from skillet and keep warm.
03 - Reduce heat to medium in the same skillet. 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 - Return cooked pasta and chicken to the skillet. Toss thoroughly to coat evenly with the sauce.
05 - Remove skillet from heat. Stir in chopped cilantro, optional mint, and half of the sliced green onions. Divide among serving bowls and garnish with chopped peanuts, remaining green onions, and lime wedges. Serve immediately.

# Expert Insights:

01 -
  • It comes together in 35 minutes, so it's perfect for weeknights when you're hungry but don't have much energy for cooking.
  • The sauce is bold and creamy without feeling heavy, and the fresh herbs keep each bite bright and interesting.
  • You can throw it together with pantry staples, or dress it up with extra garnishes depending on what's in your fridge.
02 -
  • Fresh lime juice makes all the difference. Bottled lime juice tastes metallic and misses the whole point of balancing the sauce.
  • Don't let the sauce simmer too long once the pasta is in it, or it'll start to break and separate. Just toss everything to coat and get it on the table.
03 -
  • Slice your chicken on an angle and make sure it's thin. This knocks minutes off your cooking time and keeps the chicken from drying out.
  • Save a cup of pasta water before draining. If your sauce ever looks too thick, a splash of this starchy water helps loosen it up without watering down the flavor.
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