Thai Peanut Chicken Pasta

Thai Peanut Chicken Pasta

Thai Chicken Peanut Pasta is the whole package…one pan recipe, insanely mouth watering, and packed with so much flavor!

I know I say many of my recipes are my “new favorites” or “one of the best I’ve ever made”…yada yada yada.

But….you guys…THIS one really, really truly IS (I mean so are the others but this one is on another level)!

I cook with these ingredients on a regular basis so I had all of this already.

And if you follow me, you know I always have Simple Shredded Chicken on hand to make mealtime go quickly and smoothly.

sauce ingredients

How to make Thai Peanut Chicken Pasta

The sauce is a combo of soy sauce, peanut butter, honey, Thai red curry paste, Sriracha, sesame or vegetable oil, lime juice, garlic paste, and ginger paste.

Whisk it all together and set aside.

sauce for pasta

The veggies for this pasta are gorgeous in color!

Vibrant carrots, red pepper, and an onion.

I grated the carrot, sliced the red pepper, and diced the onion.

veggies for pasta

First I boiled a pound of angel hair pasta, drained, and rinsed with cold water (so it didn’t get mushy).

Before draining, save 1/2 cup of the pasta water and set aside.

Then use the same pot that you used for the pasta to cook the veggies.

Over medium heat add more sesame or vegetable oil and the veggies.

Cook just about five minutes.

cooked veggies

Then add the cooked, shredded chicken, cooked pasta, reserved pasta water, and the sauce we made earlier.

Thai Peanut Chicken Pasta

Mix it all together (I recommend tongs) for two minutes and add a bunch of freshly chopped cilantro.

Remove from the heat and mix it all again.

Thai Peanut Chicken Pasta

Now you get to enjoy this Thai Chicken Peanut Pasta, which is THE best part of cooking, right?!

Top with chopped peanuts for some crunch and a lime wedge on the side to squeeze over top đŸ™‚

Thai Peanut Chicken Pasta

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Thai Peanut Chicken Pasta

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Thai Peanut Chicken Pasta

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Try these recipes with similar flavors as Thai Peanut Chicken Pasta…

Slow Cooker Hoisin Peanut Noodles

Slow Cooker Hoisin Peanut Noodles

Thai Peanut Cauliflower Rice Bowls

Thai Peanut Cauliflower Rice Bowls

Asian Chopped Chicken Salad with Peanut Dressing

Spicy Shrimp Peanut Noodles

Spicy Shrimp Peanut Noodles

Grilled Chicken Satay with Peanut Sauce

Grilled Chicken Satay with Peanut Sauce

For more recipes like Thai Peanut Chicken Pasta, follow me on:
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Thai Peanut Chicken Pasta

Thai Peanut Chicken Pasta is one of my all time favorite meals…pasta with chicken and veggies in a flavorful sauce with lots of Thai flavors!

Course Main Course
Cuisine American, Thai
Keyword Chicken Recipes, copycat, Easy, Noodles, One Pan Meals, Pasta, Peanut Chicken, Recipe, TikTok
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 498 kcal
Author Cheri Renee

Ingredients

  • 3/4 cup soy sauce
  • 3/4 cup creamy peanut butter
  • 1/4 cup honey
  • 2 Tbsps sesame or vegetable oil
  • 1 Tbsp Thai red curry paste
  • 1 Tbsp Sriracha
  • 1 Tbsp garlic paste or fresh minced garlic
  • 1 Tbsp ginger paste or fresh minced ginger
  • 1 Tbsp lime juice
  • 1 pound angel hair pasta (save 1/2 cup of the pasta water)
  • 1 pound cooked, shredded chicken
  • 2 medium size carrots grated
  • 1 onion diced
  • 1 red bell pepper cut in 1 inch thin slices
  • 1 bunch cilantro chopped
  • 1 cup peanuts chopped
  • Optional: lime wedges, more Sriracha

Instructions

  1. In a bowl add the soy sauce, peanut butter, honey, 1 Tbsp of the oil, Thai red curry paste. Sriracha, garlic, ginger, and lime juice. Whisk until evenly mixed.

  2. Fill a pasta pot with water and bring to a boil. Boil the angel hair pasta for 4 minutes, save 1/2 cup of the pasta water, then drain and rinse with cold water to prevent pasta from getting mushy.

  3. Set the same pasta pot over medium heat and add the remaining 1 Tbsp oil. Once the oil is hot add the grated carrots, diced onions, and sliced red bell peppers. Cook 5 minutes, stirring occasionally.

  4. Add the cooked, shredded chicken, cooked pasta, reserved pasta water, and the peanut sauce. Stir/toss until evenly combined and cook 2 minutes (tongs are recommended to toss the pasta). Add the chopped cilantro, toss until mixed, and remove from heat.

  5. Serve with chopped peanuts over top and lime wedges or more Sriracha on the side if desired.

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