This Easy Thai Peanut Chicken Pasta is a fun and tasty dish! It brings together chicken, pasta, and a rich peanut sauce that’s creamy and delicious. Perfect for a quick dinner!
You’ll love how easy it is to whip up this meal. Honestly, I could eat this every week. Just cook, mix, and enjoy—it’s that simple. Plus, it smells amazing while cooking! 😋
Key Ingredients & Substitutions
Pasta: I used spaghetti for this dish, but linguine works just as well. You can also swap it for gluten-free pasta if needed, which holds up nicely with the sauce.
Chicken: Chicken breasts are perfect here, but feel free to use thighs for a juicier option. To make it easier, pre-cooked rotisserie chicken is a great substitution.
Pasta Sauce: Creamy peanut butter gives the dish its rich flavor. If you’re allergic to peanuts, try almond butter or sunflower seed butter instead for a nut-free alternative. Just adjust the sweetness if needed.
Vegetables: The sweet red bell pepper adds crunch and color! You could replace it with snap peas, broccolini, or even carrots for a fun twist.
Cilantro: This is optional, but I love the freshness it brings. If you’re not a fan, green onions can add some zing, or omit it entirely.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken can sometimes be tricky, but it’s all about the heat and timing. Here’s how to ensure perfectly tender chicken!
- Make sure your skillet is hot enough before adding the chicken; this helps to sear the meat and keep it juicy.
- Slice the chicken thinly for faster cooking, around 5-7 minutes should do it. Check that it reaches an internal temperature of 165°F (75°C).
- Allow the chicken to rest for a minute after cooking; this keeps the juices inside when you slice it.
With these tips, your Easy Thai Peanut Chicken Pasta will be a hit! Enjoy your cooking! 😊
Easy Thai Peanut Chicken Pasta
Ingredients You’ll Need:
- 8 oz (225g) spaghetti or linguine pasta
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts, thinly sliced
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 to 1/2 teaspoon red chili flakes (optional, adjust to taste)
- 1/4 cup warm water (to thin the sauce)
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup chopped peanuts, for garnish
- Lime wedges, for serving
- Salt and black pepper, to taste
How Much Time Will You Need?
This delicious dish will take about 20 minutes from start to finish. You’ll spend about 10 minutes cooking the pasta and chicken, plus another 10 minutes mixing up that creamy peanut sauce and tossing everything together. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
First, cook your pasta according to the package instructions until it’s al dente. Once it’s done, drain it and set it aside for later.
2. Cook the Chicken:
While your pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Add the thinly sliced chicken, season with salt and pepper, and cook for about 5-7 minutes or until it’s browned and cooked all the way through. Once cooked, remove the chicken from the skillet and set it aside.
3. Prepare the Sauce:
In the same skillet, add the minced garlic and grated ginger. Sauté these for about 30 seconds until they smell amazing. In a bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, red chili flakes, and warm water until smooth.
4. Combine Everything:
Pour the lovely peanut sauce into the skillet with the garlic and ginger mixture, stirring over low heat so it warms up and combines well. Then, add the cooked chicken back into the skillet, along with the sliced red bell pepper. Toss everything together and cook for another 2-3 minutes until the bell pepper slightly softens.
5. Mix with Pasta:
Time to bring it all together! Add the drained pasta to the skillet and toss well, making sure every strand of pasta is coated in that yummy peanut sauce.
6. Serve and Enjoy:
Remove the skillet from heat. Sprinkle with sliced green onions, chopped cilantro, and chopped peanuts on top for that extra crunch. Serve with lime wedges on the side for a fresh squeeze over the dish. Enjoy your delicious Easy Thai Peanut Chicken Pasta!
FAQ for Easy Thai Peanut Chicken Pasta
Can I Use a Different Protein in This Recipe?
Absolutely! Feel free to swap the chicken for shrimp, tofu, or even beef. Just adjust the cooking time accordingly; shrimp cooks quickly in just a few minutes, while tofu may need a bit longer to brown nicely.
Is There a Way to Make This Recipe Vegetarian or Vegan?
Yes! To make it vegetarian or vegan, simply substitute the chicken with tofu or tempeh. For a vegan sauce, make sure to use maple syrup instead of honey, and check that your soy sauce is plant-based. This will allow you to enjoy all the flavors without any animal products!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of water or soy sauce if needed to loosen the peanut sauce.
Can I Make This Ahead of Time?
Yes, you can prepare the sauce and cook the chicken ahead of time. Store them separately, and when you’re ready to eat, just cook the pasta and combine everything. This keeps the dish fresh and tasty!
