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Thai Peanut Chicken Pasta
Better than takeout Thai Peanut Chicken Pasta with sautéed veggies, chicken and a creamy thai peanut sauce.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
resting time
5
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
5
Calories:
668
kcal
Author:
Lauren Allen
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
Calories:
668
kcal
|
Carbohydrates:
80
g
|
Protein:
28
g
|
Fat:
27
g
|
Saturated Fat:
4
g
|
Cholesterol:
28
mg
|
Sodium:
770
mg
|
Potassium:
889
mg
|
Fiber:
7
g
|
Sugar:
21
g
|
Vitamin A:
5330
IU
|
Vitamin C:
60.3
mg
|
Calcium:
101
mg
|
Iron:
2.8
mg
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