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