Thai Peanut Chicken Pasta (Printable)

Tender chicken and pasta combined with creamy peanut sauce, bright lime, and fresh herbs for a quick meal.

# What You'll Need:

→ Pasta

01 - 12 ounces linguine or spaghetti
02 - Salt, for boiling water

→ Chicken

03 - 1 pound boneless, skinless chicken breast, thinly sliced
04 - 1 tablespoon vegetable oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Sauce & Garnish

07 - 1 cup ready-made Thai peanut sauce
08 - 2 tablespoons soy sauce
09 - 2 tablespoons lime juice (about 1 lime)
10 - 1 teaspoon grated fresh ginger
11 - 2 cloves garlic, minced
12 - 1/4 cup chopped fresh cilantro
13 - 2 tablespoons chopped fresh mint (optional)
14 - 2 green onions, thinly sliced
15 - 1/4 cup roasted peanuts, chopped
16 - Lime wedges, for serving

# Cooking Steps:

01 - Bring a large pot of salted water to a boil. Add linguine or spaghetti and cook according to package instructions until al dente. Drain well and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken slices, season with salt and black pepper, and sauté until golden brown and cooked through, approximately 5 to 7 minutes. Transfer chicken to a plate and keep warm.
03 - Reduce heat to medium. In the same skillet, combine Thai peanut sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir and simmer gently for 2 to 3 minutes until warmed through.
04 - Add the cooked pasta and sautéed chicken to the skillet with the sauce. Toss thoroughly to ensure all components are evenly coated.
05 - Remove skillet from heat. Stir in chopped cilantro, optional mint, and half of the sliced green onions.
06 - Divide the dish among serving bowls. Garnish with chopped roasted peanuts, remaining green onions, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • It's ready in 35 minutes but tastes like you've been cooking all day.
  • The sauce is creamy and bold without being heavy, with that perfect tingle of lime that makes you want another bite.
  • It works for weeknight chaos or impressing people without the stress.
02 -
  • Don't overcook the chicken or it becomes a texture nightmare; undercooked is worse, but overdone is the more common mistake.
  • The sauce will thicken as it cools, so if it looks too thick in the pan, it's probably perfect for serving.
  • Lime juice added at the end tastes fresh; lime added to the sauce during cooking tastes muted, so save some for finishing.
03 -
  • Mise en place changes everything—chop everything before you heat the pan so you're never scrambling or burning garlic while hunting for the green onions.
  • Taste the sauce before adding pasta; if it's too sweet, lime juice fixes it; if it's too thin, simmer it uncovered for another minute to concentrate.
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