Save I discovered this dish on a Tuesday night when I had nothing but pasta, a jar of Thai peanut sauce gathering dust in my pantry, and some chicken that needed cooking. The combination seemed unlikely at first, but within minutes the kitchen smelled like Bangkok street food, and I was completely sold. It's become my go-to when I'm hungry but don't want to spend an hour cooking, and honestly, it tastes better than takeout.
I made this for my neighbor last month when she mentioned craving something warm but not heavy, and watching her face light up as she twirled that first forkful was all the confirmation I needed. She asked for the recipe immediately, then texted me a photo of her version the next week with a note saying she'd finally found her new weeknight dinner.
Ingredients
- Linguine or spaghetti, 340 g: Use whatever pasta shape you have, though thinner noodles grab the sauce better than thick ones.
- Chicken breast, 450 g: Slice it thin so it cooks fast and soaks up all that peanutty goodness without drying out.
- Vegetable oil, 1 tbsp: High heat oil keeps the chicken from sticking and browns it quickly.
- Salt and black pepper: Season the chicken generously before it hits the pan.
- Thai peanut sauce, 1 cup: This is your backbone, so pick a jar you actually like eating on its own.
- Soy sauce, 2 tbsp: Adds depth and umami that makes everything taste more interesting.
- Lime juice, 2 tbsp: Fresh squeezed makes a real difference, not bottled if you can help it.
- Fresh ginger, 1 tsp grated: Adds a gentle warmth that balances the richness of the peanut sauce.
- Garlic, 2 cloves minced: Mince it fine so it distributes through the sauce instead of sitting in chunks.
- Fresh cilantro, 1/4 cup chopped: This is what prevents the dish from feeling heavy and reminds you of something fresh and alive.
- Fresh mint, 2 tbsp optional: If you have it, add it anyway—the brightness is worth the extra step.
- Green onions, 2 sliced: Use the white and light green parts in the sauce, save the dark green for garnish.
- Roasted peanuts, 1/4 cup chopped: Adds texture and makes people feel like they're getting something special.
- Lime wedges, for serving: Let everyone adjust the brightness to their taste at the table.
Instructions
- Start the pasta water:
- Fill a large pot with water and salt it generously so it tastes like the sea. Bring it to a rolling boil before adding pasta so it cooks evenly and doesn't stick.
- Cook the pasta:
- Add pasta and stir immediately, then let it cook according to package directions until it's tender but still has a little bite. Drain it well in a colander but don't rinse it.
- Cook the chicken:
- While pasta boils, heat oil in a large skillet over medium-high heat until it shimmers. Add chicken slices in a single layer, sprinkle with salt and pepper, and resist the urge to move them around for the first minute or two so they can develop a golden crust.
- Let the chicken rest:
- Once it's cooked through and no longer pink inside (about 5-7 minutes total), transfer it to a plate. The residual heat keeps it warm while you build the sauce.
- Make the sauce:
- In the same skillet, reduce heat to medium and add peanut sauce, soy sauce, lime juice, ginger, and garlic. Stir gently for 2-3 minutes so everything mingles without breaking apart, and the sauce warms through without getting too thick.
- Bring it together:
- Add the cooked pasta and chicken back to the skillet and toss everything until every piece is coated in that glossy peanut sauce. It should look vibrant and smell absolutely incredible at this point.
- Finish with fresh flavors:
- Turn off the heat, stir in cilantro, mint if using, and half the green onions so the herbs stay bright and don't turn dark.
- Plate and serve:
- Divide among bowls and top with peanuts, remaining green onions, and a lime wedge so people can adjust the brightness themselves. Serve immediately while everything's still warm.
Save There's something almost magical about how this comes together in one skillet—I've learned it's the kind of meal that tastes like you spent hours cooking when you actually cleaned up in about ten minutes. My daughter now requests it over takeout, which feels like winning at this whole cooking thing.
Why This Became My Weeknight Weapon
The beauty of this dish is that it works whether you're a confident cook or just starting out. The ready-made peanut sauce handles the hard part, and your job is just managing timing and keeping flavors bright. I've made it on nights when I was exhausted and nights when I had energy, and it somehow adapts to my mood.
Making It Your Own
Heat is entirely up to you—if you want some kick, add sriracha or red chili flakes directly to the sauce before simmering. For a vegetarian version, swap the chicken for crumbled tofu or thick slices of firm tofu, which cooks in the exact same time and soaks up flavor beautifully. Rice noodles work if you need gluten-free, though they have a different texture that some people prefer anyway.
Pairing and Serving Thoughts
A crisp Riesling cuts right through the peanut richness if you're in the mood for wine, or iced Thai tea if you want to lean into the flavor profile. The dish itself is complete and satisfying on its own, so you don't need sides, but if you want something crunchy on the table, cucumber slices or a simple green salad would add contrast.
- Make sure you have good quality peanut sauce in your pantry because that's really the foundation of this working well.
- Don't skip the fresh herbs at the end—they're what elevate this from good to actually interesting.
- Lime wedges at the table let everyone control how bright and tangy their bowl is, which means everyone's happy.
Save This is the kind of recipe that settles into your rotation and stays there because it's reliable, delicious, and honestly feels like a treat. Once you make it once, you'll know exactly how to adjust it for your taste, and then it becomes just yours.
Recipe FAQ
- → What pasta works best with this dish?
Linguine or spaghetti both hold the peanut sauce well and maintain a pleasing texture when cooked al dente.
- → Can I substitute chicken with another protein?
Yes, tofu is a great alternative for a vegetarian option and absorbs the sauce flavors nicely.
- → How can I add more heat to this dish?
Adding sriracha or red chili flakes to the sauce enhances the spicy kick without overpowering the flavors.
- → Is it possible to make this gluten-free?
Use rice noodles instead of wheat pasta and check the peanut sauce and soy sauce labels to ensure they are gluten-free.
- → What garnishes complement the flavors?
Chopped fresh cilantro, mint, green onions, and roasted peanuts add freshness and texture that balance the rich sauce.
- → What is the best way to cook the chicken for this dish?
Sauté thinly sliced chicken breast over medium-high heat until golden and cooked through to keep it tender and flavorful.