Thai Peanut Chicken Pasta (Printable Version)

Tender chicken and pasta coated in a creamy peanut sauce with citrus and fresh herbs, ready in 35 minutes.

# 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 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

# How To Make It:

01 - Boil salted water in a large pot and cook pasta until al dente following package directions. Drain thoroughly and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken slices with salt and pepper, then sauté until golden and cooked through, approximately 5 to 7 minutes. Remove from skillet and keep warm.
03 - Lower heat to medium. 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 to combine flavors and warm the sauce.
04 - Add cooked pasta and chicken back into the skillet. Toss thoroughly to ensure even coating with the sauce.
05 - Remove skillet from heat. Stir in chopped cilantro, optional mint, and half of the sliced green onions.
06 - Transfer to serving bowls. Garnish with roasted peanuts, remaining green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 35 minutes, which means weeknight dinner without the stress.
  • The sauce is rich and satisfying but balanced by fresh lime and herbs, so it never feels heavy.
  • You get restaurant-quality flavors using shortcuts that don't feel like cheating.
02 -
  • Don't skip slicing the chicken thin—thick pieces stay tough no matter how long you cook them, and thin slices cook through in minutes flat.
  • Fresh lime and mint are what separate this from tasting like store-bought sauce on noodles; they're not optional flavor boosters, they're essential.
03 -
  • If your ready-made peanut sauce is thick, thin it with a splash of chicken broth or water so it coats the pasta evenly instead of clumping.
  • Cook the chicken in batches if your skillet is crowded—overcrowding makes it steam instead of sear, and you lose that golden texture that makes this feel restaurant-quality.
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