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Spicy Thai Peanut Chicken Pasta

This Spicy Thai Peanut Chicken Pasta is bursting with bold flavors and creamy peanut sauce. A quick, vibrant, and satisfying meal perfect for any weeknight.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 oz whole wheat spaghetti adds fiber and a hearty texture
  • 1 lb chicken breast sliced, lean protein to keep the dish light yet filling
  • 2 tbsp vegetable oil for sautéing chicken and veggies
  • 1 red bell pepper sliced, provides sweetness and crunch
  • 1 cup snap peas adds a fresh, crisp bite
  • 3 green onions chopped, for a mild onion flavor and garnish
  • 3 cloves garlic minced, essential for that aromatic base
  • 1/3 cup creamy peanut butter the star of the sauce, giving it creaminess and depth
  • 1/4 cup soy sauce adds umami and saltiness
  • 2 tbsp honey balances the spice with subtle sweetness
  • 1 tbsp sriracha sauce for heat and a slight smoky flavor
  • 1 tbsp lime juice cuts through the richness with bright acidity
  • chopped cilantro fresh herbaceous garnish
  • salt and pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water for later.
  • In a mixing bowl, whisk together the creamy peanut butter, soy sauce, honey, sriracha sauce, and lime juice until smooth and well combined. If the sauce feels too thick, add a splash of warm water to thin it out slightly. Set aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Season the sliced chicken breast with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken from the pan and set aside.
  • In the same skillet, add the minced garlic, sliced red bell pepper, snap peas, and chopped green onions. Sauté for 3-4 minutes until the vegetables are tender-crisp and fragrant.
  • Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the mixture and toss to coat evenly. Add the cooked spaghetti and gently toss again to combine all the ingredients. If the sauce is too thick, add a little reserved pasta water a tablespoon at a time until you reach your desired consistency.
  • Remove from heat and sprinkle chopped cilantro over the top for a fresh, herbal note. Serve immediately, enjoying the perfect blend of spicy, sweet, and savory flavors.

Equipment

  • Large Pot
  • Large skillet or wok
  • Mixing Bowl
  • Knife and cutting board
  • Colander
  • Wooden spoon or tongs

Notes

  • Reserve pasta water to loosen the sauce and help it cling to the noodles.
  • Adjust sriracha amount gradually to control the spice level.
  • Prepare the peanut sauce a day ahead to deepen the flavors.
  • Substitute chicken with tofu for a vegan option.
  • Use gluten-free pasta or zucchini noodles for dietary preferences.