This post may contain affiliate links. Please see our disclosure policy.
Thai peanut chicken pasta is loaded with delicious peanut sauce, perfectly sauteed fresh vegetables, chicken, and pasta to make it a tasty and balanced meal. This healthy recipe is a crowd-pleasing main dish and comes together really quickly!
Thai peanut chicken pasta
Thai peanut sauce is my love language. Seriously! Give me peanut sauce and I am a happy girl.
If you feel the same way, then you will fall in love with this thai peanut chicken pasta!
It’s loaded with flavorful peanut sauce flavor (which is the best part in my opinion).
It’s great to make with leftover chicken or rotisserie chicken.
Plus it’s loaded with veggies making this a balanced, healthy meal!
What you’ll need for this thai peanut chicken pasta recipe
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- whole wheat spaghetti noodles
- avocado oil
- chicken breasts
- coconut aminos
- sea salt
- pepper
- garlic granules
- coconut aminos
- red bell pepper
- white onion
- spinach
- natural creamy peanut butter
- rice vinegar
- maple syrup
- sriracha
- ground ginger
How to make it
- Bring a large pot of water to a boil. Cook pasta according to package directions to al dente.
- To a large skillet over medium-high heat, add ½ tbsp avocado oil. Add the diced chicken breast, coconut aminos, sea salt, pepper, and garlic granules. Saute for 8-10 minutes, stirring every couple of minutes, until fully cooked. Remove the cooked chicken and set aside.
- Add the remaining ½ tbsp avocado oil into the hot skillet. Saute the sliced bell peppers and onion. Cook for 5-7 minutes until soft. Add a pinch of sea salt while they cook. Once soft, stir in the diced cooked chicken and chopped spinach.
- Make your peanut sauce while the veggies are cooking by blending all the peanut sauce ingredients together in a blender, or simply whisking it all together until smooth.
- Once the pasta is done cooking, reserve ½ cup of pasta water. Drain the remaining liquid from the pasta, and add it to the pan with the veggies and chicken over medium heat. Pour peanut sauce and pasta water over the pasta. Toss to coat and serve with minced green onions, fresh cilantro, crushed peanuts, and a lime wedge if you’d like!
Watch me make thai chicken peanut noodles
The full how to video can be watched below, or on my YouTube channel!
Substitutions
Below you’ll find a list of substitutions that will work well in this thai peanut noodles recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Whole wheat pasta – While we use regular pasta in this recipe, rice noodles, egg noodles, or try zucchini noodles for a low-carb option are all good choices here.
Avocado oil – Sesame oil is a tasty option to use here. You can also use another neutral oil like olive oil in place of avocado oil.
Chicken breasts – As mentioned above, you can use cooked chicken in place of raw chicken. Simply skip the step of cooking the chicken. Chicken thighs would be delicious, as would shrimp, steak, pork, or tofu!
Red peppers – Green, orange, or yellow bell pepper will all work here. You can also add vegetables like green beans, napa cabbage or red cabbage into the mix.
White onion – Yellow or red onion are good substitutes here. Green onion works for a more mild onion flavor.
Peanut sauce – Need this peanut-free? Simply use my sunbutter saute sauce in place of the peanut sauce.
Love peanut sauce? Try these easy recipes out too!
- Thai peanut chicken wraps
- Cucumber shrimp peanut salad
- Salad roll shrimp bowls with coconut rice and peanut dressing
- Spring roll salad with peanut dressing
- Beef pad thai recipe
- Teriyaki chicken on a stick recipe
- Spicy thai chicken salad
Thai Chicken Peanut Pasta
Ingredients
- 12 ounces whole wheat spaghetti noodles
- 1 tbsp avocado oil, divided
- 1.5 lb chicken breast, boneless, skinless, and diced
- 2 tbsp coconut aminos
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/4 tsp garlic granules
- 1 red bell pepper, sliced
- ½ white onion, sliced
- 2 cups spinach, chopped
Peanut Sauce
- 1/2 cup natural peanut butter
- 1/4 cup rice vinegar
- 3 tbsp coconut aminos
- 3 tbsp maple syrup
- 1 tsp sriracha
- 1/4 tsp garlic granules
- 1/4 tsp ground ginger
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package directions to al dente.
- To a large skillet over medium-high heat, add ½ tbsp avocado oil. Add the diced chicken breast, coconut aminos, sea salt, pepper, and garlic granules. Saute for 8-10 minutes, stirring every couple of minutes, until fully cooked. Remove the cooked chicken and set aside.
- Add the remaining ½ tbsp avocado oil into the hot skillet. Saute the sliced bell peppers and onion. Cook for 5-7 minutes until soft. Add a pinch of sea salt while they cook. Once soft, stir in the diced cooked chicken and chopped spinach.
- Make your peanut sauce while the veggies are cooking by blending all the peanut sauce ingredients together in a blender, or simply whisking it all together until smooth.
- Once the pasta is done cooking, reserve ½ cup of pasta water. Drain the remaining liquid from the pasta, and add it to the pan with the veggies and chicken over medium heat. Pour peanut sauce and pasta water over the pasta. Toss to coat and serve with minced green onions, fresh cilantro, crushed peanuts, and a lime wedge if you'd like!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this peanut chicken pasta recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
*Originally published in April 2013. Updated November 2022.*
Made this last week and it was delicious. Passed it on but the peanut sauce ingredients aren’t showing up anymore? At least not on mobile…
Thanks for sharing it and letting me know about the glitch! Should be all fixed now 🙂
I see Bobotie on that list! That makes me super excited since I’m from South Africa 🙂
Bobotie is so yummy! I’ve made it twice now 🙂
That looks fantastic. I’m a huge fan of peanut sauce. Looks like it was a big hit in your household 🙂
I could drink peanut sauce with a straw! This dish is gonna be dinner for tonight, thats for sure.
Straw in hand. I’m with you.
My husband LOVES peanut sauce! I think I might surprise him and make this for dinner one night! On a side note: How did you introduce peanut butter to Hunter? I am so scared!
Oh that would be a very good and sweet surprise! And introducing PB to Hunter – you saw it! I just decided this dinner would be a good way to introduce it. I like to just dive in, but that’s how I’ve been with all his food. Giving it to him with no worries. I guess I haven’t really worried much in general about allergies. Possibly a bit naive, but it’s workin 🙂 Were you thinking of introducing it to Jacob soon?
I wish I had your mind set on solid foods! I am such a nervous nancy when it comes to solids..although I have been much better..Not sure why I am so nervous…no one in our families have food allergies! I’ll prob. hold off until a year and end up feeding it to him in the ER parking lot!
Lol if you did that I would crack up! I’m not sure how I turned out so relaxed about food… guess I put my worries in other places 🙂
Mmmmm, peanut sauce is what’s up. 🙂 Looks great!
Haha it IS what’s up
ohmygosh I love peanut sauce! I haven’t made it in a while- I will definitely do so, I bet Kay will love it too!!!
Peanut sauce is the best!