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