Thai peanut chicken pasta (Printable)

Linguine with tender chicken in a tangy peanut sauce brightened by lime and fresh herbs for a quick meal.

# What You Need:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - Salt, for boiling water

→ Chicken

03 - 1 lb boneless, skinless chicken breast, thinly sliced
04 - 1 tbsp vegetable oil
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Sauce & Garnish

07 - 1 cup ready-made Thai peanut sauce
08 - 2 tbsp soy sauce
09 - 2 tbsp lime juice (about 1 lime)
10 - 1 tsp grated fresh ginger
11 - 2 cloves garlic, minced
12 - 1/4 cup chopped fresh cilantro
13 - 2 tbsp chopped fresh mint (optional)
14 - 2 green onions, thinly sliced
15 - 1/4 cup roasted peanuts, chopped
16 - Lime wedges, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add linguine or spaghetti and cook according to package instructions until al dente. Drain thoroughly and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken slices with salt and pepper. Add to skillet and sauté until golden brown and cooked through, about 5 to 7 minutes. Remove from skillet and keep warm.
03 - Reduce heat to medium in the same skillet. Add Thai peanut sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir and simmer gently for 2 to 3 minutes until heated through.
04 - Return cooked pasta and chicken to the skillet with the sauce. Toss thoroughly to ensure all ingredients are evenly coated.
05 - Remove skillet from heat. Stir in chopped cilantro, optional mint, and half of the sliced green onions.
06 - Divide the mixture among serving bowls. Garnish with chopped roasted peanuts, remaining green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you splurged on Thai takeout but costs a fraction of the price.
  • The sauce is creamy and punchy at the same time, with lime brightness cutting through richness perfectly.
  • One skillet, minimal cleanup, and you're eating in under 40 minutes—real life friendly.
02 -
  • Don't skip tasting the sauce before adding the pasta—this is your only chance to balance the flavors, and every peanut sauce brand tastes different.
  • If your sauce breaks or looks separated, whisk in a splash of water or pasta water and it'll come back together; this saves you from having to start over.
  • Fresh cilantro and mint added after heat tastes nothing like when you stir them in while everything's still boiling—wait until the end.
03 -
  • Toast your peanuts in a dry skillet for 2 minutes before chopping and garnishing—that smell will tell you they're awake and ready to add crunch.
  • If the sauce seems thin when you first mix it, that's normal; the warm pasta and chicken will actually help emulsify it into something silkier as you toss.
  • Buy pre-made Thai peanut sauce and own it—using quality shortcuts means you can spend your energy on the parts that actually need attention, like getting the chicken's sear just right.
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