Save The first time I made this pasta, my kitchen filled with this impossibly cozy mix of garlic and lime and roasted peanuts. I had leftover Thai peanut sauce from a weekend stir-fry experiment and some chicken I needed to use, so I just threw everything together. My roommate wandered in, sniffed the air, and asked what restaurant I ordered from.
Last summer, I made this for a friend who swore she hated peanut butter in savory dishes. She watched me stir the sauce into the pasta with this skeptical expression, took one bite, and went quiet for a full minute. Then she asked for the recipe and texted me two days later saying she had made it three times.
Ingredients
- 340 g linguine or spaghetti: Long strands catch the sauce beautifully and feel more elegant than short pasta shapes
- Salt: Generously salt your pasta water until it tastes like the sea
- 450 g boneless chicken breast: Slice against the grain into thin strips so they cook quickly and stay tender
- 1 tbsp vegetable oil: A neutral oil lets the peanut sauce shine without competing flavors
- 1 cup ready-made Thai peanut sauce: Using a quality store-bought sauce keeps this fast and reliable
- 2 tbsp soy sauce: Adds that essential savory depth and saltiness
- 2 tbsp lime juice: Brightens the rich sauce so every bite feels alive
- 1 tsp grated fresh ginger: Fresh ginger brings a gentle warmth that powder cannot match
- 2 cloves garlic: Mince it finely so it melts into the sauce rather than leaving chunks
- 1/4 cup fresh cilantro: Tear the leaves with your fingers for more fragile, aromatic pieces
- 2 tbsp fresh mint: Optional but worth it for this unexpected pop of freshness
- 2 green onions: Use both the white and green parts for different layers of flavor
- 1/4 cup roasted peanuts: Chop them right before serving so they stay crunchy
Instructions
- Boil the pasta:
- Cook the linguine in salted water until al dente then drain it well and set it aside while you make everything else
- Cook the chicken:
- Heat oil in a large skillet over medium-high heat and sauté the seasoned chicken slices until golden and cooked through about 5 to 7 minutes
- Build the sauce:
- Reduce the heat to medium and stir the peanut sauce, soy sauce, lime juice, ginger, and garlic in the same skillet for 2 to 3 minutes
- Combine everything:
- Add the cooked pasta and chicken to the sauce and toss well until every strand is evenly coated
- Add the fresh herbs:
- Remove from heat and fold in the cilantro, mint if using, and half the green onions just until combined
- Finish and serve:
- Divide among bowls and top with chopped peanuts, remaining green onions, and lime wedges for squeezing
Save This recipe became my go-to for nights when I want comfort food but still need something bright and energizing. I have made it for exhausted friends after long days, for potlucks where it vanished in minutes, and for Tuesday nights when I just needed a win.
Making It Your Own
The beauty of this dish is how forgiving it is while still feeling special. I have swapped chicken for shrimp when that is what I had in the freezer and used rice noodles for a gluten-free version that worked perfectly.
Heat Level Customization
Start with a tiny pinch of red pepper flakes if you are unsure and adjust from there. Some nights I want it gentle and soothing and other days I add sriracha until my nose tingles.
Serving Suggestions
A crisp cucumber salad with rice vinegar dressing cuts through the richness. I also love chilled sliced mango or a simple green salad with lime vinaigrette on the side.
- Toast the peanuts in a dry pan for 2 minutes before chopping for deeper flavor
- Double the sauce components if you love leftovers because it absorbs overnight
- Try rice vinegar instead of lime for a mellower tang that still brightens
Save This is the kind of recipe that turns an ordinary evening into something that feels like a small occasion. Enjoy every messy, peanutty bite.
Recipe FAQ
- → What type of pasta works best for this dish?
Linguine or spaghetti are ideal as they hold the creamy peanut sauce well and provide a satisfying texture.
- → Can I use chicken thighs instead of breast?
Yes, boneless skinless chicken thighs can be used and may add more juiciness and flavor.
- → How can I add extra heat to the sauce?
Incorporate a dash of sriracha or red chili flakes into the peanut sauce during the simmering step.
- → Are there suggested alternatives for gluten or soy sensitivities?
Rice noodles can replace pasta, and tamari or coconut aminos can substitute soy sauce to avoid gluten and soy.
- → What herbs enhance the flavor of this dish?
Fresh cilantro and mint are used to brighten the sauce, adding fresh, vibrant notes.
- → How should I garnish the dish for best presentation?
Top with chopped roasted peanuts, sliced green onions, and lime wedges to add texture and a hint of acidity.