Easy Thai Chicken Pasta

Indulge in the bold flavors of this Easy Thai Chicken Pasta, a perfect weeknight dinner that fuses Asian-inspired ingredients with the comfort of pasta. Tender spaghetti or linguine is coated in a velvety sauce made from creamy peanut butter, rich coconut milk, and a pinch of fragrant red curry paste. Juicy slices of chicken, crisp red bell peppers, and vibrant julienned carrots add a delightful texture, while fresh cilantro, green onions, and crushed peanuts provide the ultimate finishing touch. Ready in just 40 minutes, this simple yet irresistible dish delivers a restaurant-quality meal in the comfort of your home. Ideal for fans of Thai cuisine, this recipe is perfect for anyone seeking a flavorful, quick, and satisfying dinner.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz spaghetti or linguine
• 1 lb chicken breast, thinly sliced
• 1 cup coconut milk
• 1 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp lime juice, freshly squeezed
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp ginger, grated or minced
• 2 tbsp red curry paste
• 2 tbsp vegetable oil
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 0.25 cup fresh cilantro, chopped
• 0.25 cup crushed peanuts (for garnish)
• 0.5 tsp salt
• 0.25 tsp black pepper

Directions

Step 1

Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to the package instructions. Drain and set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season the thinly sliced chicken breast with salt and pepper. Add the chicken to the skillet and cook for 5-6 minutes, until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic, grated ginger, and red curry paste for 1-2 minutes, until fragrant.

Step 4

Reduce the heat to medium and pour in the coconut milk. Stir in the peanut butter, soy sauce, lime juice, honey, and a pinch of salt. Mix well until the sauce is smooth and creamy.

Step 5

Add the cooked chicken back into the skillet along with the julienned carrot and sliced red bell pepper. Simmer for 3-4 minutes, letting the vegetables soften slightly and the flavors meld together.

Step 6

Toss the cooked pasta into the skillet, ensuring that the noodles are thoroughly coated with the sauce. Cook for an additional 2-3 minutes until heated through.

Step 7

Garnish with sliced green onions, chopped cilantro, and crushed peanuts before serving.

Step 8

Serve immediately and enjoy your Easy Thai Chicken Pasta!

Nutrition Facts

Serving size	1813.8 grams (1813.8g)

Amount per serving	% Daily Value*
Calories	3533

Total Fat 186.00g	238%
Saturated Fat 34.30g	172%
Polyunsaturated Fat 16.90g
Cholesterol 386mg	129%
Sodium 5026mg	219%
Total Carbohydrate 254.40g	93%
Dietary Fiber 33.70g	120%
Total Sugars 89.90g
Protein 239.70g	479%

Vitamin D 59IU	295%
Calcium 416mg	32%
Iron 17mg	96%
Potassium 4414mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 26.3%

Carbs: 27.9%