Thai Chicken and Pasta

Indulge in the vibrant flavors of Thai cuisine with this mouthwatering Thai Chicken and Pasta recipe—a delightful fusion of tender linguine, juicy chicken strips, and colorful stir-fried veggies like carrots, red bell peppers, and snow peas. Coated in a rich, creamy peanut sauce made with soy sauce, coconut milk, and a hint of lime and Sriracha for a perfect balance of savory, sweet, and spicy, this dish is a true crowd-pleaser. Ready in just 40 minutes, it’s an easy, one-pan wonder ideal for busy weeknights or casual dinner parties. Garnished with fresh cilantro, crunchy chopped peanuts, and green onions, this recipe is as visually stunning as it is delicious. Keywords: Thai chicken pasta, peanut sauce, quick dinner recipe, stir-fry pasta, easy weeknight meals.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Linguine or spaghetti
• 1 lb Boneless, skinless chicken breast
• 2 tbsp Coconut oil or vegetable oil
• 3 cloves Garlic cloves, minced
• 1 tbsp Fresh ginger, minced
• 1 large Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 cup Snow peas
• 3 tbsp Soy sauce
• 1/3 cup Creamy peanut butter
• 1/3 cup Coconut milk
• 1 tbsp Brown sugar
• 1 tbsp Lime juice
• 1 tsp Sriracha or chili paste
• 1/4 cup Fresh cilantro, chopped
• 2 tbsp Chopped peanuts
• 2 Green onions, sliced

Directions

Step 1

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

Step 2

While the pasta cooks, cut the chicken breast into thin strips.

Step 3

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the chicken and cook until browned and fully cooked, about 6-8 minutes. Remove the chicken from the pan and set it aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of coconut oil. Add the minced garlic and ginger and sauté for 1 minute until fragrant.

Step 5

Add the julienned carrot, red bell pepper, and snow peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Step 6

In a small bowl, whisk together the soy sauce, peanut butter, coconut milk, brown sugar, lime juice, and Sriracha. Mix until smooth.

Step 7

Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the chicken and veggies, stirring to coat everything evenly.

Step 8

Add the cooked pasta to the skillet and toss gently to combine. Let the pasta warm through for 2-3 minutes, ensuring the sauce coats everything.

Step 9

Garnish the dish with fresh cilantro, chopped peanuts, and sliced green onions before serving.

Step 10

Serve immediately and enjoy!

Nutrition Facts

Serving size	1489.3 grams (1489.3g)

Amount per serving	% Daily Value*
Calories	2351

Total Fat 97.50g	125%
Saturated Fat 36.50g	183%
Polyunsaturated Fat 0.10g
Cholesterol 386mg	129%
Sodium 2610mg	113%
Total Carbohydrate 177.90g	65%
Dietary Fiber 23.10g	83%
Total Sugars 40.10g
Protein 196.00g	392%

Vitamin D 23IU	114%
Calcium 308mg	24%
Iron 15mg	83%
Potassium 3187mg	68%

*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: 37.0%

Protein: 33.0%

Carbs: 30.0%