Thai Pasta with Chicken
Transform your weeknight dinner routine with this bold and flavorful Thai Pasta with Chicken! This fusion recipe combines tender spaghetti or linguine with juicy, perfectly seasoned chicken, all tossed in a lusciously creamy peanut sauce infused with soy, lime, and a hint of spicy Sriracha. Fresh veggies like red bell pepper and julienned carrots add a delightful crunch, while fragrant garlic and ginger ensure every bite bursts with authentic Thai-inspired flavors. Garnished with fresh cilantro, green onions, and optional crushed peanuts for that irresistible finishing touch, this dish is the perfect balance of savory, tangy, and spicy. Ready in just 45 minutes, this easy-to-make meal is a guaranteed crowd-pleaser for a family dinner or casual entertaining. Enjoy a plate of exotic comfort food right at home!
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Recipe Information
Ingredients
- 12 oz Spaghetti or linguine
- 1 lb Chicken breast, thinly sliced
- 2 tbsp Coconut oil or vegetable oil
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 4 Green onions, chopped
- 3 tbsp Soy sauce
- 2 tbsp Lime juice
- 1 cup Creamy peanut butter
- 1 cup Coconut milk
- 2 tbsp Sriracha or Thai chili sauce
- 1 cup Fresh cilantro, chopped (optional)
- 1 cup Crushed peanuts (optional, for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
Season the sliced chicken breast with salt and pepper. Add the chicken to the skillet and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
Add the sliced bell pepper and julienned carrot to the skillet, cooking for 3-4 minutes until slightly softened.
In a small bowl, whisk together soy sauce, lime juice, peanut butter, coconut milk, and Sriracha. Adjust seasoning to taste if needed.
Return the chicken to the skillet, and pour the peanut sauce over the chicken and vegetables. Stir to combine, letting the sauce heat and thicken for 2-3 minutes.
Toss the cooked pasta into the skillet, mixing well to coat the noodles thoroughly with the sauce.
Remove from heat and garnish with chopped green onions, fresh cilantro, and crushed peanuts, if desired.
Serve warm and enjoy your homemade Thai Pasta with Chicken!
Nutrition Facts
Calories |
4226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.3 g | 313% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6320 mg | 275% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 76.1 g | ||
| Protein | 278.3 g | 557% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 854 mg | 66% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 6458 mg | 137% | |
*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.
