Spicy Thai Chicken Pasta
Transform your dinner routine with Spicy Thai Chicken Pasta, a bold and flavorful fusion dish that combines tender chicken, vibrant veggies, and perfectly cooked pasta tossed in a creamy, zesty peanut sauce with a kick of heat. This recipe harmonizes the savory umami of soy sauce, the nuttiness of peanut butter, and the tangy brightness of fresh lime juice with the fiery warmth of sriracha, creating a deliciously balanced bite in every forkful. Loaded with colorful red bell peppers, carrots, and green onions, it’s not only packed with flavor but also visually stunning. Garnished with fresh cilantro, crushed peanuts, and optional sesame seeds, this dish is a feast for the eyes and the palate. Ready in just 40 minutes and ideal for weeknight dinners or casual entertaining, this Spicy Thai Chicken Pasta will quickly become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz spaghetti (or linguine)
- 1 lb boneless, skinless chicken breast
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced thinly
- 1 carrot, julienned
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 3 tbsp soy sauce
- 0.33 cup peanut butter (creamy or chunky)
- 2 tbsp lime juice, freshly squeezed
- 2 tbsp honey
- 1 tbsp sriracha (or other chili sauce)
- 0.33 cup water
- 0.25 cup cilantro, freshly chopped
- 2 tbsp crushed peanuts (for garnish)
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, then drain and set aside.
While the pasta cooks, prepare the chicken. Trim any excess fat from the chicken breast and cut it into bite-sized pieces.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the sliced red bell pepper, julienned carrot, and green onions for 3-4 minutes until slightly softened.
Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, peanut butter, lime juice, honey, sriracha, and water until smooth. Pour this sauce into the skillet with the veggies.
Return the cooked chicken to the skillet and toss to coat it in the sauce. Let simmer for 2-3 minutes to heat through and allow the flavors to meld.
Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated in the sauce.
Garnish with freshly chopped cilantro, crushed peanuts, and sesame seeds if desired. Serve immediately and enjoy your Spicy Thai Chicken Pasta!
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 59.0 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 360 mg | 28% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3047 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
