This Easy Thai Peanut Chicken Pasta is creamy, nutty, and oh-so-tasty! With tender chicken and a quick homemade peanut sauce, it’s a meal the whole family will love.
I love how simple it is to whip up in just 30 minutes. Perfect for busy weeknights! Just toss everything together, and you have a delicious dinner ready to go. Yum!
Key Ingredients & Substitutions
Pasta: I recommend spaghetti or linguine for this dish, but you can easily swap in your favorite type of pasta—penne or fettuccine work well too. Just keep the cooking time in mind!
Chicken: Boneless, skinless chicken breasts are great here, but you could also use thighs for a richer flavor. If you prefer a vegetarian option, tofu or chickpeas can be a good substitute.
Coconut Milk: This adds creaminess to the sauce. If you’re avoiding coconut, you can use dairy or a non-dairy milk like almond or soy milk. Add a bit of cornstarch to thicken it up if needed.
Pear and Lime Juice: Fresh lime juice gives a bright flavor. If you don’t have it, lemon juice can work in a pinch, although lime is my favorite! You can also use rice vinegar for a different zest.
Peanut Butter: Smooth peanut butter creates a creamy sauce, but crunchy can add a nice texture. If you need nut-free, sunflower seed butter is a great substitute.
How Do I Make Sure My Chicken is Cooked Perfectly?
Cooking chicken well is key to this recipe. Here’s how to do it right:
- Cut chicken into even bite-sized pieces for uniform cooking.
- Heat the skillet over medium-high heat before adding the oil and chicken. This helps achieve a nice sear.
- Cook until the chicken is golden brown on the outside—about 5-7 minutes. You can check doneness by slicing through a piece to ensure there’s no pink inside.
- Remember to let the chicken rest for a minute after cooking before adding it to the sauce. This helps retain its juices!
Easy Thai Peanut Chicken Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz (225 g) pasta (such as spaghetti, linguine, or fettuccine)
For the Chicken and Sauce:
- 2 tablespoons vegetable oil
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 cup coconut milk (or milk of choice)
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon grated fresh ginger (optional)
- 1/4 teaspoon red pepper flakes or chili sauce (adjust to taste)
- Salt and pepper to taste
For Garnish:
- 2 green onions, sliced
- 1/4 cup chopped peanuts
- Fresh cilantro leaves (optional)
How Much Time Will You Need?
This delightful dish takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping and 20 minutes cooking. Perfect for a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of salted water. Add the pasta and cook according to the package instructions until al dente. Once done, drain the pasta and set it aside.
2. Sauté the Chicken:
While the pasta cooks, heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning lightly with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
3. Make the Sauce:
In the same skillet, add the minced garlic and grated ginger (if using). Sauté for about 1 minute, until fragrant. Then, reduce the heat to medium and pour in the coconut milk. Add the peanut butter, soy sauce, brown sugar, lime juice, and red pepper flakes. Whisk or stir until the peanut butter is fully incorporated and the sauce is smooth.
4. Combine Chicken and Pasta:
Let the sauce simmer gently for 2-3 minutes to thicken slightly. Now, return the cooked chicken to the skillet and toss to coat it with the peanut sauce. Add the drained pasta and toss everything together until well combined and heated through.
5. Serve and Garnish:
Give the dish a taste, adjusting the seasoning with salt, pepper, or a bit more lime juice if needed. Serve the Thai peanut chicken pasta in bowls, topped with sliced green onions, chopped peanuts, and fresh cilantro if you like.
Enjoy your Easy Thai Peanut Chicken Pasta!
Can I Use Different Types of Pasta?
Absolutely! While spaghetti, linguine, or fettuccine are great choices, you can use any type of pasta you have on hand, including penne or whole wheat pasta. Just adjust the cooking time as needed based on the pasta you choose!
What If I Don’t Have Coconut Milk?
No worries! You can substitute coconut milk with any milk of your choice, such as almond milk or dairy milk. If using a thinner milk, consider adding a bit of cornstarch to thicken up the sauce for the right consistency.
How Can I Make This Recipe Vegetarian or Vegan?
For a vegetarian or vegan version, simply replace the chicken with tofu or chickpeas. Make sure to use a plant-based milk and check that your soy sauce is vegan-friendly. This way, you’ll still enjoy all the delicious flavors!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave or on the stove, adding a splash of coconut milk or water to loosen the sauce if needed.
