Thai Peanut Chicken Pasta

Why You’ll Love This Recipe

This recipe is the ideal blend of comfort food and global flavor. It’s fast, flavorful, and flexible—great for weeknight dinners or make-ahead lunches. The rich peanut sauce is deeply satisfying, while the crisp veggies and juicy chicken add balance and texture. Plus, it’s easily customizable for different diets or spice levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta (spaghetti, linguine, or rice noodles)
chicken breast or thighs
vegetable oil or sesame oil
garlic
ginger
carrots
red bell pepper
green onions
soy sauce
peanut butter (smooth or crunchy)
rice vinegar
honey or brown sugar
lime juice
sriracha or chili flakes (optional, for heat)
water or chicken broth
chopped peanuts (for garnish)
fresh cilantro (optional for garnish)

Directions

1. Cook the pasta according to package directions. Drain and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, and water until smooth. Add sriracha if desired. Set aside.
3. Heat oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through. Remove and set aside.
4. In the same pan, sauté garlic and ginger until fragrant (about 30 seconds).
5. Add carrots and bell pepper. Cook for 3–4 minutes until slightly tender but still crisp.
6. Return the chicken to the pan, pour in the peanut sauce, and stir everything together. Simmer for a couple of minutes until heated through and thickened.
7. Add the cooked pasta and toss until fully coated in the sauce.
8. Serve hot, topped with chopped peanuts, green onions, and cilantro if desired.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Use rice noodles or soba noodles for a more authentic Thai-style experience.
• Swap chicken with shrimp, tofu, or tempeh for a different protein.
• Add broccoli, snap peas, or shredded cabbage for extra vegetables.
• Make it spicier by increasing sriracha or adding Thai red curry paste.
• Use almond or cashew butter instead of peanut butter for a unique twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, add a splash of water or broth to loosen the sauce and warm over medium heat in a skillet, or microwave in intervals, stirring between each until hot.

FAQs

Can I make this dish ahead of time?

Yes, it reheats well. Just store the pasta and sauce together in the fridge and add a little water when reheating.

What type of peanut butter works best?

Smooth peanut butter creates the creamiest sauce, but crunchy adds extra texture. Use natural or standard peanut butter based on your preference.

Can I use pre-cooked chicken?

Absolutely. Rotisserie chicken or leftovers work well—just toss it into the pan when combining with the sauce.

How can I make it vegetarian?

Replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.

Is Thai Peanut Chicken Pasta spicy?

It can be, depending on how much sriracha or chili flakes you add. Adjust the heat to your liking.

Can I freeze this dish?

It’s not ideal for freezing as the sauce may separate. It’s best enjoyed fresh or stored in the fridge for a few days.

What vegetables can I use?

Red bell pepper and carrots are common, but you can also add snap peas, zucchini, mushrooms, or baby spinach.

How do I prevent the sauce from being too thick?

If the sauce thickens too much, add a little reserved pasta water or broth until you reach the desired consistency.

What kind of noodles are best for this recipe?

Spaghetti, linguine, or rice noodles all work well. Choose based on what you have or your texture preference.

Can I use almond butter instead of peanut butter?

Yes, almond butter is a great alternative and offers a slightly different flavor that still works well in this dish.

Conclusion

Thai Peanut Chicken Pasta is a flavorful, satisfying meal that brings the taste of Thai street food into your kitchen. With its creamy peanut sauce, vibrant veggies, and protein-rich chicken, this dish is sure to become a go-to favorite. Easy to prepare and endlessly adaptable, it’s the perfect mix of comfort and bold flavor.

Thai Peanut Chicken Pasta

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Thai Peanut Chicken Pasta is a bold fusion dish featuring tender chicken, crisp veggies, and pasta tossed in a creamy, savory peanut sauce. It’s a perfect balance of sweet, salty, and spicy Thai-inspired flavors for an easy and satisfying meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Thai
• Diet: Halal

Ingredients

• 8 oz pasta (spaghetti, linguine, or rice noodles)
• 2 chicken breasts or thighs, sliced
• 1 tbsp vegetable oil or sesame oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 cup carrots, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced
• 1/4 cup soy sauce
• 1/4 cup peanut butter (smooth or crunchy)
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tbsp lime juice
• 1 tsp sriracha or chili flakes (optional, to taste)
• 1/3 cup water or chicken broth
• Chopped peanuts (for garnish)
• Fresh cilantro, chopped (optional for garnish)

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Instructions

1. Cook the pasta according to package directions. Drain and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, water (or broth), and sriracha if using. Set aside.
3. Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and fully cooked. Remove and set aside.
4. In the same skillet, sauté garlic and ginger for about 30 seconds until fragrant.
5. Add carrots and red bell pepper. Cook for 3–4 minutes until just tender but still crisp.
6. Return the chicken to the pan and pour in the peanut sauce. Stir to coat all ingredients and simmer for 2–3 minutes until thickened.
7. Add the cooked pasta to the skillet and toss to combine. Add a splash of water or broth if the sauce is too thick.
8. Serve hot, topped with chopped peanuts, green onions, and cilantro if desired.

Notes

• Adjust spice level by increasing or decreasing sriracha or chili flakes.
• Use almond or cashew butter for a peanut-free version.
• Add extra vegetables like snap peas, broccoli, or spinach.
• Use rice noodles for a gluten-free option (ensure soy sauce is also GF).
• Leftovers can be stored and reheated with a splash of water to loosen the sauce.

Nutrition

• Serving Size: 1 plate (approx. 1/4 of recipe)
• Calories: 590
• Sugar: 8g
• Sodium: 720mg
• Fat: 30g
• Saturated Fat: 6g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 90mg