Thai Chicken Pasta

I got this recipe off of Cook Like A Champion, and knew we’d probably like it, as we like almost anything spicy and Asian inspired.  When looking at the recipe I did feel like I wanted to add some veggies for color and nutrition, so I threw in a julianned carrot and red bell pepper, and Jim was very glad that I did.  I updated the amount of noodles to use as well, as I made an entire box for the recipe, thought it was too many, and ended up throwing half away.  Also, I totally didn’t follow the directions for the sauce, one of the reasons I’m not the greatest baker, and it still turned out great.  This made about 4 servings, one of which I’m enjoying as left overs right now.  

Thai Chicken Pasta


For the marinade:
3 chicken breasts
1 tablespoon creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup lemon or lime juice
1 1/2 teaspoons brown sugar
1 tablespoon curry powder
1 clove garlic, minced
1/2 teaspoon Siracha sauce (or other Thai style chili sauce)

For the sauce:
1 tablespoon peanut oil
1 green onion, thinly sliced
2 cloves garlic, minced
1/2 teaspoon ginger, minced
1/2 teaspoon Siracha sauce (or other Thai style chili sauce)
1 tablepsoon brown sugar
3 tablespoons peanut butter
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1/4 cup hot water

For the pasta:
1 box Pad Thai noodles (or other Thai style noodles)

1 carrot, julianned into matchstick sized pieces.

1 red bell pepper, julianned into matchstick sized pieces.
green onions, thinly sliced, for topping
lightly roasted peanuts, for topping

-Cut chicken into large chunks.
-To make the marinade, whisk together all ingredients. Place chicken in the marinade and allow to marinate in the refrigerator overnight or at least two hours.
-Follow directions on box to prepare noodles. (We’ve gotten a different brand each time, and they all call for different soaking times.)
-When chicken is ready to be cooked, heat a medium skillet to medium-high heat. Drizzle in a small amount of peanut oil.
-Heat chicken until cooked through (time will vary depending on the size of your chicken pieces).
-While chicken is cooking, begin the sauce by heating the peanut oil in a small saucepan over medium-low heat.
-Add the green onions, ginger, garlic and Siracha sauce and cook, stirring constantly, for about a minute.
-Add the remaining ingredients, stirring until the sugar has dissolved and the peanut butter is smooth.
-Place noodles in skillet with chicken, pour sauce in and toss to combine.
-Top with peanuts and green onions and serve.


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