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Thai Chicken Pasta

(6 Votes)
Thai Chicken Pasta
30 Min

Get ready for an all-in-one dinner with our Thai Chicken Pasta. From veggies to chicken to pasta and more, you don't have to trek out to your favorite Thai restaurant to get an Asian restaurant recipe to remember!

What You'll Need

  • 1 pound linguine
  • 1/3 cup plus 2 tablespoons sesame oil, divided
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup crunchy peanut butter
  • 2/3 cup heavy cream
  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon ground ginger
  • 1 tablespoon crushed red pepper
  • 1 (16-ounce) package frozen broccoli, cauliflower, and carrot mixture, thawed

What to Do

  1. In a soup pot, cook pasta according to package directions; drain, rinse, drain again, and set aside in the colander.
  2. In the same pot over medium-high heat, heat the 2 tablespoons sesame oil. Add chicken and brown 5 to 7 minutes.
  3. Meanwhile, in a medium bowl, combine peanut butter, cream, soy sauce, garlic, vinegar, remaining oil, the sugar, ginger, and red pepper; mix well.
  4. Add the vegetables to the chicken and cook 4 to 5 minutes, or until vegetables are tender. Return linguine to pot and add peanut butter mixture; toss to coat. Reduce heat to low and cook 3 to 5 minutes, or until mixture is heated through. (Do not boil.)


  • Top this with thinly sliced scallions for extra flavor and color.
  • We generally like to have salad with our meals, and we've got a perfect one to go along with this dish! Try our Chop Chop Salad for a refreshing accompaniment!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I always seem to have a bag of California blend veggies in the back of my freezer. I find them on sale all the time, and they are a huge time saver, especially for a busy weeknight. I like the little bits of crunch from the nut pieces that you get from using the chunky style peanut butter!

This is one of my favorite dishes! I double the sauce, though. And, "serves 4"? They're 4 mighty big, delicious servings!

This reminds me of my favorite dish from the Thai restaurant down the street! Love it!

I made this and it was wonderful!!!!! I used egg noodles because I actually had that on hand over the Linguini.

Really good flavor and easy to make. I will add either more liquid or less peanut butter next time as it got a little sticky after it cooled off.

How does a recipe get it's rating? Is it by you or the commenters? I ask because this recipe already has a 3 star rating, but no comments that I can see. Thank you,

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