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Better than takeout Thai Peanut Chicken Pasta – The perfect easy dinner recipe that's bursting with flavor and uses simple pantry ingredients with sautéed veggies, chicken and a creamy thai peanut sauce. 
Have you noticed how I'm all about “better than takeout” meals you can make from home? They're a fraction of the cost to make and I love knowing exactly what is going in my food. Plus, this way the food is so amazing that you feel like you're eating out, without spending the money. Some of my favorite “better than takeout” recipes include:
- Restaurant Style Kung Pao Chicken
- P.F. Changs Asian Chicken Lettuce Wraps
- Copycat Chick-fil-A sandwich
- General Tso's Chicken
- Thai Basil Chicken
- Chicken Tikka Masala
- Applebee's Oriental Chicken Salad
What's not to love about this dish? It's mixing comfort food with fresh veggies and bold flavors. It's easy enough for a busy weeknight (this is most definitely a 30-minute meal!) but it's also beautiful and impressive enough for a special date-night in.
CONSIDER TRYING THESE POPULAR ETHNIC INSPIRED RECIPES:
- Thai Green Curry Meatballs
- Slow Cooker Chicken Tikka Masala
- Kung Pao Noodle Stir-Fry
- Korean Bulgogi Bowls
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Thai Peanut Chicken Pasta
Ingredients
- 12 ounces spaghetti noodles
- 3 Tablespoons sesame oil, , divided
- 1 pound boneless skinless chicken breasts
- salt and freshly ground black pepper
- 1 Tablespoon garlic, , minced
- 1 Tablespoon freshly grated ginger
- 2 carrots, , julienne sliced
- 1 red bell pepper, , chopped
- 1 cup napa cabbage, , chopped
- 1 cup red cabbage, , chopped
- 2/3 cup dry roasted peanuts
- 6 green onions, , chopped
- 1/4 cup fresh cilantro, , chopped
For the sauce:
- 1/4 cup honey
- 1/4 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 3 Tablespoons rice vinegar
- 3 teaspoons Sriracha hot sauces, (or more to taste)
Instructions
- Cook spaghetti noodles according to package instructions. Drain and toss with 1 tablespoon of sesame oil. Set aside.
- Add 1 tablespoon of sesame oil to a large wok or fry pan over medium heat.
- Season chicken with salt and pepper. Add chicken to pan and cook for several minutes on both sides, until cooked through.
- Remove to a cutting board to rest for 5 minutes, then chop.
- Stir sauce ingredients together in a small bowl. Set aside.
- Add remaining tablespoon of sesame oil to the pan over medium high heat.
- Add garlic, ginger, carrots, bell pepper, both types of cabbage, peanuts, chopped chicken, and green onions.
- Saute for 2-3 minutes. Lower heat to medium and add the sauce to the pan and toss to combine.
- Serve warm. Garnish with fresh chopped cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Just made this last night and it was fantastic! Can’t wait to make it again!
This recipe is one of the best we have ever eaten. Mutually agreed upon authentic Thai tasting. The only negative, is for some odd reason this did not reheat well the following night. Exceptional recipe though!
I cheated and used Dr Foo’s Thai coconut peanut sauce with added ginger, garlic and sriracha and it was delicious. Had some lo mein noodles and they were just the right texture. Keeping this one for repeat for sure.
So delicious!
I had some cabbage I needed to use and this recipe came up in my search. I didn’t have rice wine vinegar so used apple cider vinegar instead. Thanks for sharing such yummy recipies!!
Thanks for the positive feedback, Shelley! I hope you get the chance to try some other recipes!
Delicious!! I doubled the sauce recipe and then added tons more veggies. Book choy and tons of mushrooms! So good thank you!
I made this last night and everyone loved it! It’s a keeper I know that I will make this over and over again. Love it!
If you need to lose weight or improve your metabolic health, you would be better off skipping sweeteners altogether instead of going for maple syrup/honey…ect, pasta is no better. It is starch. Starch is sugar. Go with whole foods, not processed. Tru zucchini noodles with this dish, or a similar whole food.
This is going to go on our regular monthly rotation! Healthy and delicious!
SO SO DELICIOUS. Its easy to make and tastes amazing. my favorite things.
I just wanted to comment with some feedback — Tonight I’m making this Thai peanut chicken pasta for my family for maybe the fourth time since you posted it in April. It’s SO SO good! Your blog is in my top three go-to food blogs, and everything I make of yours has been super good. Thank you for posting such yummy and healthy recipes.
Thank you so much Brandi–that is so sweet of you and means so much!
You have the most AMAZING blog – I want to ‘pin’ every single recipe!! I’m printing this recipe so I can make it this weeK. I’m trying to eat healthier and this looks both delicious & healthy. ; o )