Thai Peanut Chicken Pasta (Printable)

Linguine and chicken in a rich peanut sauce with lime and herbs for a quick, flavorful dish.

# What you'll need:

→ Pasta

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

→ Chicken

03 - 1 pound boneless, skinless chicken breast, thinly sliced
04 - 1 tablespoon vegetable oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Sauce & Garnish

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

# Method:

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

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, so weeknight dinners feel intentional instead of rushed.
  • The peanut sauce does all the heavy lifting, making you look like you actually know what you're doing in the kitchen.
  • That bright lime and fresh herbs snap everything into focus, turning a simple dish into something memorable.
02 -
  • Cook that chicken thin and hot, or it'll turn into rubber that no amount of sauce can rescue; there's no pity in cutting it into thinner pieces once it's on your board.
  • Don't rinse your pasta—that starch is your friend, helping the sauce stick instead of sliding off into the bottom of the bowl.
  • Fresh lime makes all the difference; one taste with bottled juice and you'll understand why I'm insisting on this.
  • Add your fresh herbs after the heat is off so they stay bright green and alive instead of darkening into a dull disappointment.
03 -
  • Cook your pasta a minute or two before the box tells you to—it'll keep cooking slightly in the residual heat of the sauce, and you're aiming for tender, not mushy.
  • Keep the lime juice separate and add it at the very end so it stays bright and puckering instead of mellowing into the warm sauce.
  • If you want heat, stir in sriracha or red chili flakes a teaspoon at a time so you don't overshoot and regret it.
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