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Thai Peanut Chicken Pasta
5 from 6 votes

Thai Peanut Chicken Pasta

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 - 8
Course: Main Course
Cuisine: Asian

Ingredients

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

Instructions

    Cup of Yum
  1. Cook the spaghetti, al dente in a large pot of salted boiling water, per instructions.
  2. Drain and toss well with 1 tablespoon of sesame oil.
  3. While the spaghetti is cooking, heat a large 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.