CPK Thai Peanut Chicken Pasta Recipe



  • 1 pound thin spaghetti or linguine


  • 3 tablespoons oriental sesame oil, divided


  • 1 cup julienned carrots
  • 2 cups thinly sliced napa cabbage
  • 8 green onions, chopped (reserve ¼ cup for garnish if desired)


  • 2 cups chopped, cooked chicken breast (rotisserie works great)


  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and minced

Peanut Sauce:

  • ¼ cup honey
  • ¼ cup creamy peanut butter
  • ¼ cup soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 1 ½ tablespoons Sriracha sauce (adjust for preferred heat level)


  • Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain the pasta and toss it with 2 tablespoons of sesame oil to prevent sticking.
  • Prepare the sauce: While the pasta is cooking, whisk together the honey, peanut butter, soy sauce, rice vinegar, and Sriracha sauce in a bowl until well combined.
  • Sauté the vegetables and chicken: Heat the remaining 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. If you reserved some green onions for garnish, set them aside. Add the remaining green onions, carrots, cabbage, chicken, garlic, and ginger. Sauté for 1-2 minutes until the vegetables are slightly softened and the chicken is heated through.
  • Combine everything: Pour the peanut sauce over the chicken and vegetable mixture. Stir to coat. Add the cooked pasta to the skillet and toss to combine all the ingredients thoroughly.
  • Serve and garnish: Serve immediately. Garnish with reserved green onions if desired, and enjoy!

Optional Additions and Tips:

  • For extra crunch and flavor, garnish with chopped peanuts or cilantro.
  • Easily adapt to vegetarian or vegan tastes by using tofu instead of chicken.
  • Double the sauce ingredients if you like your pasta extra saucy!
  • To control spice levels, start with less Sriracha and gradually add more to taste.


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