Thai Peanut Chicken Pasta (Print Version)

A vibrant dish combining chicken and pasta with creamy peanut sauce and fresh lime for zest.

# What to Use:

→ 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 black pepper

→ Sauce & Garnish

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

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions 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 black pepper. Cook until golden brown and fully cooked, about 5 to 7 minutes. Remove from skillet and keep warm.
03 - Reduce heat to medium. Add peanut sauce, soy sauce, lime juice, grated ginger, and minced garlic to the skillet. Stir and simmer gently for 2 to 3 minutes until heated through.
04 - Return cooked pasta and chicken to the skillet. Toss thoroughly to ensure everything is evenly coated with the sauce.
05 - Remove skillet from heat. Stir in chopped cilantro, optional mint, and half of the sliced green onions. Plate the mixture.
06 - Garnish portions with chopped peanuts, remaining green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It tastes like takeout but comes together faster than delivery would arrive.
  • One skillet means minimal cleanup, which somehow makes the meal taste even better.
  • The sauce coats every strand of pasta so perfectly that you'll find yourself scraping the pan.
  • Lime juice and fresh herbs transform something simple into something that feels restaurant-worthy.
02 -
  • Don't let the sauce simmer too long or the peanut flavor gets one-dimensional; 2-3 minutes is really all it needs.
  • The lime juice is what keeps this from tasting heavy and rich; too little and it becomes cloying, too much and it tastes sour, so taste as you go.
  • Buying pre-made peanut sauce isn't cheating; it's being smart with your time, and the result is genuinely delicious.
03 -
  • Slice your chicken against the grain when it's partially frozen; it gives you thinner, more tender pieces that cook evenly.
  • Toast your peanuts lightly in a dry skillet right before serving so they taste fresher and more pronounced than they would straight from the bag.
  • The lime wedges aren't optional; squeezing fresh lime directly into your bowl adds brightness that no amount of lime juice stirred into the sauce can replicate.
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