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Thai Chicken And Pasta

Thai Chicken and Pasta recipe image
This Thai-inspired pasta dish offers a delightful fusion of Asian flavors and Italian comfort food. Tender chicken thighs are seared until golden, then simmered in a rich, aromatic sauce made with creamy peanut butter, soy sauce, chili sauce, and a hint of coconut extract. Fresh vegetables like carrots, zucchini, and green onions add crunch and color, while linguine serves as the perfect vessel for the savory sauce. It is a quick, satisfying meal that balances sweet, salty, and spicy notes. Ideal for busy weeknights, this recipe delivers restaurant-quality flavor with simple ingredients. Serve it hot, garnished with crushed peanuts for extra texture and a burst of nutty aroma. It is a crowd-pleaser that brings warmth and excitement to the dinner table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 12.3
Description
This Thai-inspired pasta dish offers a delightful fusion of Asian flavors and Italian comfort food. Tender chicken thighs are seared until golden, then simmered in a rich, aromatic sauce made with creamy peanut butter, soy sauce, chili sauce, and a hint of coconut extract. Fresh vegetables like carrots, zucchini, and green onions add crunch and color, while linguine serves as the perfect vessel for the savory sauce. It is a quick, satisfying meal that balances sweet, salty, and spicy notes. Ideal for busy weeknights, this recipe delivers restaurant-quality flavor with simple ingredients. Serve it hot, garnished with crushed peanuts for extra texture and a burst of nutty aroma. It is a crowd-pleaser that brings warmth and excitement to the dinner table.
Ingredients
  • 2 Large Green onions
  • 1 Large Carrot
  • 1 Small Zucchini (about 8 oz)
  • 6 Large Skinless; boneless
Directions
  1. 1
    Thinly slice green onions; cut carrot and zucchini into pencil-thin strips.
  2. 2
    Heat salad oil in a nonstick 12-inch skillet over medium-high heat.
  3. 3
    Cook half the chicken thighs at a time until golden brown on both sides.
  4. 4
    Remove chicken thighs to a plate using a slotted spoon as they brown.
  5. 5
    In the same skillet with hot oil, cook minced gingerroot and carrots until carrots are lightly browned.
  6. 6
    Stir in zucchini and green onions and continue cooking until vegetables are tender.
  7. 7
    Remove vegetable mixture to a small bowl and keep warm.
  8. 8
    Prepare linguine in a saucepot as label directs, using 1 tablespoon salt in the water; drain when done.
  9. 9
    Into the same skillet, stir soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1-1/4 cups water until well blended.
  10. 10
    Return chicken thighs to the skillet with the peanut sauce.
  11. 11
    Heat mixture over high heat until boiling.
  12. 12
    Reduce heat to low; cover and simmer until chicken loses its pink color throughout, about 5 minutes.
  13. 13
    Place cooked linguine in a large serving bowl.
  14. 14
    Top pasta with the chicken and sauce mixture.
  15. 15
    Spoon the carrot and vegetable mixture over the chicken.
  16. 16
    Garnish with peanuts and toss to serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 12.3kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.6g3%
Sugars 1.4g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ingredient Substitutions: If you cannot find coconut extract, a small amount of coconut milk can be added to the sauce for a similar flavor profile. You can also substitute chicken breasts for thighs, though they may cook faster.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.

Tips: For extra heat, add a dash of red pepper flakes or more chili sauce to the peanut mixture. Crush the peanuts slightly before garnishing for better texture distribution.

Safety: Ensure chicken reaches an internal temperature of 165&# 194;°F (74°C) before serving.

Variations: Add other vegetables like bell peppers or snap peas for more color and crunch. Swap linguine for spaghetti or fettuccine based on preference.

Keywords: thai chicken, peanut pasta, linguine, chicken thighs, vegetables, zucchini, carrot, green onion, soy sauce, chili sauce, coconut extract, peanut butter, quick dinner, fusion cuisine, saucy pasta, weeknight meal, family dinner, asian inspired, comfort food, stir fry
Read it online: https://www.chefs-mate.com/recipe/thai-chicken-and-pasta/