Pin it The night I first made this peanut chicken pasta, my kitchen smelled like the tiny Thai place around the corner from my first apartment the one with the sticky tables and the best takeout boxes. Id been craving that creamy, tangy sauce forever but wanted something faster than delivery. This pasta came together in under 40 minutes, and my roommate kept hovering around the stove with a fork.
I made this for a Tuesday dinner with friends last month, and someone literally licked their plate. The conversation stopped for a solid five minutes while everyone just ate and made appreciative noises. Now its the most requested dish at my place, especially on nights when we want something that feels special but doesnt take all evening.
Ingredients
- 340 g (12 oz) linguine or spaghetti: Long noodles catch the sauce beautifully and feel luxurious twirled on a fork.
- Salt, for boiling water: Pasta water should taste like the sea this is your only chance to season the noodles themselves.
- 450 g (1 lb) boneless skinless chicken breast, thinly sliced: Thighs work too and stay juicier, but slice against the grain if you go with breasts.
- 1 tbsp vegetable oil: A neutral oil lets the peanut sauce shine without competing flavors.
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before it hits the pan.
- 1 cup (240 ml) ready made Thai peanut sauce: I keep a few bottles in the pantry for exactly this kind of dinner emergency.
- 2 tbsp soy sauce: Adds that deep umami note and rounds out the sweetness.
- 2 tbsp lime juice (about 1 lime): Fresh is non negotiable here bottled juice tastes flat and sad.
- 1 tsp grated fresh ginger: Microplane it if you have one no stringy bits, just pure zing.
- 2 cloves garlic, minced: Fresh garlic makes the sauce feel alive, not sleepy.
- 1/4 cup chopped fresh cilantro: Cilantro haters can swap in basil, but this herb cuts through the rich sauce.
- 2 tbsp chopped fresh mint (optional): Such a sneaky good addition, makes everything taste brighter.
- 2 green onions, thinly sliced: Green parts for freshness, white parts for a mild onion bite.
- 1/4 cup roasted peanuts, chopped: Unsalted is best so you can control the seasoning.
- Lime wedges, for serving: That final squeeze at the table wakes up the whole bowl.
Instructions
- Get your pasta going first:
- Bring a large pot of salted water to boil and cook pasta until al dente, then drain well but dont rinse that starch helps the sauce cling later.
- Sear the chicken while water heats:
- Heat oil in a large skillet over medium high heat, add seasoned chicken slices, and sauté until golden and cooked through about 5 to 7 minutes, then transfer to a plate.
- Build the sauce base:
- In the same skillet, reduce heat to medium and add peanut sauce, soy sauce, lime juice, ginger, and garlic, then simmer gently for 2 to 3 minutes until everything is warmed through and fragrant.
- Bring it all together:
- Add cooked pasta and chicken back into the skillet and toss well until every strand and slice is coated in that glossy sauce.
- Finish with fresh herbs:
- Remove from heat and stir in chopped cilantro, mint if using, and half the green onions, letting the residual warmth wake up their oils.
- Plate it like you mean it:
- Divide among bowls and top with chopped peanuts, remaining green onions, and extra lime wedges for squeezing at the table.
Pin it This recipe became my go to after I served it at a potluck and three people asked for the recipe before they even finished their plates. Something about the combo of hot pasta, cold garnishes, and that crazy good sauce makes people feel taken care of.
Make It Your Own
Theres so much room to play here. Ive added shredded cabbage for crunch, swapped in rice noodles for a gluten free version, and even used leftover rotisserie chicken when I was feeling lazy. The sauce is the star, everything else is just along for the ride.
Get Ahead Game Plan
You can slice the chicken up to a day ahead and keep it marinated in soy sauce and ginger for extra flavor. The herbs and peanuts can be prepped in advance and stored in separate containers. Just dont dress the pasta until you are ready to eat or it will soak up all that sauce.
Perfect Pairings
A crisp Riesling or dry riesling cuts through the peanut richness beautifully, or go with iced Thai tea if you want something non alcoholic. For sides, keep it simple with cucumber salad or steamed broccoli.
- Squeeze extra lime at the table, it makes such a difference.
- Crushed red pepper flakes for heat lovers who want that kick.
- Leftovers reheat surprisingly well, just add a splash of water.
Pin it This is the kind of dinner that makes people feel special without exhausting you in the process. Hope it becomes a regular in your rotation too.
Recipe FAQs
- → Can I use gluten-free noodles in this dish?
Yes, substituting traditional pasta with rice noodles provides a gluten-free alternative without compromising on flavor.
- → How can I add extra heat to the peanut sauce?
Incorporate a dash of sriracha or sprinkle red chili flakes into the sauce during cooking for a spicy kick.
- → Is it possible to make this dish vegetarian?
Absolutely, replacing chicken with tofu offers a plant-based option while keeping the creamy peanut sauce intact.
- → What herbs complement the peanut sauce best?
Fresh cilantro and mint add bright, herbal notes that balance the rich peanut sauce beautifully.
- → How should the chicken be prepared for the dish?
Thinly slice boneless, skinless chicken breast and sauté in vegetable oil seasoned with salt and pepper until golden and cooked through.