Best 2 Spicy Thai Chicken Pasta Recipes

Spice up your next meal with a tantalizing fusion of Thai and Italian flavors in this delightful recipe for Spicy Thai Chicken Pasta. Embark on a culinary journey where the vibrant heat of Thai chilies meets the comforting richness of pasta, creating a symphony of tastes that will leave your palate dancing. This dish promises an explosion of textures and flavors, with tender chicken, succulent vegetables, and a luscious sauce that brings a perfect balance of spice, tang, and sweetness. Get ready to indulge in a culinary adventure that combines the best of both worlds, leaving you craving more with every bite.

Here are our top 2 tried and tested recipes!

SPICY THAI CHICKEN PASTA

Spicy Thai Chicken Pasta image

Make and share this Spicy Thai Chicken Pasta recipe from Food.com.

Provided by Iron Woman

Categories Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves (about 1 pound)
1 cup chicken broth
1/3 cup creamy peanut butter
1/3 cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
16 ounces linguine
16 ounces assorted fresh vegetables (any kind)
wooden skewer

Steps:

Place chicken breasts between sheets of plastic wrap; lightly pound with meat mallet to an even 1/2-inch thickness.
Cut each pounded breast into 1-inch strips; place in large reclosable plastic bag.
In 1-quart glass measure, combine broth, peanut butter, soy sauce, brown sugar, lemon juice, ginger, garlic, and red pepper flakes.
Microwave (high) for 2 minutes or until peanut butter melts enough to mix smoothly.
Place 1/2 cup of the marinade in bag with chicken; reserve remaining marinade. Seal bag; marinate in refrigerator for several hours.
Soak skewers in water for at least 10 minutes.
Remove chicken from marinade and weave onto skewers; discard marinade.
Place chicken on rack of broiler pan that has been coated with no-stick cooking spray.
Broil 4 to 5 inches from heat source for 4 to 5 minutes per side or until no longer pink.
Meanwhile, cook linguine in large pot of boiling water for 5 minutes. Drain water and add reserved marinade and vegetables.
Cook for 5 to 6 minutes until pasta is al dente and vegetables are tender.
Place pasta on large platter.
Top with skewers of cooked chicken.

GRAY'S SPICY THAI CHICKEN & PASTA SALAD

GRAY'S SPICY THAI CHICKEN & PASTA SALAD image

Categories Chicken Pasta Low Fat

Yield Makes 6-8 main course servings

Number Of Ingredients 16

Ingredients

2 split chicken breasts (bone-in)
1 lb. linguine or Chinese noodles
2 tsp. sesame oil
1 cucumber, seeded and julienned
4 Tbs fresh ginger, julienned
1/2 small red onion, thinly sliced
1-2 fresh jalapeno peppers, julienned
1/2 cup fresh basil, sliced into strips (chiffonade)
2 tsp fresh lemongrass, minced
3 cloves garlic, crushed
1/2 cup fresh lime juice
6 Tbs fish sauce
3 Tbs sugar
2 tsp chili oil
1/2 cup fresh cilantro, minced
1/2 cup roasted peanuts, chopped

Steps:

1. Lightly salt chicken breast (bone-in). Bring a pot of water to a boil and add chicken. When water boils again, cover and gently simmer 5 minutes. Then turn off heat and let sit 10-12 minutes until breast is cooked. Remove breast and let cool. 2. Meanwhile, cook pasta, drain and run under cold water. In a large bowl, toss pasta with sesame oil and set aside. 3. When chicken is cool, pull meat off the bone and into shreds about 1/4 inch wide and 1 1/2 inches long. Set aside. 4. Toss noodles with cucumber, jalapeno, ginger, basil, and red onion. Set aside. 5. In a small bowl, combine lemon grass, garlic, lime juice, chili oil, fish sauce, and sugar until sugar is dissolved. Set aside. 6. Refrigerate everything until ready to serve. 7. When ready to serve, toss pasta mixture with chicken, sauce mixture, and cilantro. Sprinkle peanuts on top. Serve chilled or at room temperature.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any mishaps while cooking.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use organic or locally-sourced ingredients.
Don't be afraid to adjust the recipe to your taste: If you like your food spicier, add more chili peppers. If you prefer a milder flavor, reduce the amount of chili peppers or omit them altogether.
Cook the pasta al dente: This means cooking the pasta until it is still slightly firm to the bite. This will help prevent the pasta from becoming mushy.
Don't overcrowd the pan when cooking the chicken: If you overcrowd the pan, the chicken will not cook evenly. Instead, cook the chicken in batches if necessary.
Use a high-quality olive oil for sautéing the vegetables: A good olive oil will add flavor and richness to the dish.
Add the pasta to the sauce and cook for a few minutes: This will allow the pasta to absorb the sauce and flavors.
Garnish the dish with fresh herbs before serving: This will add a pop of color and flavor to the dish.

Conclusion:

This spicy Thai chicken pasta is a flavorful and easy-to-make dish that is perfect for a weeknight meal or a casual gathering with friends. The combination of spicy chili peppers, creamy coconut milk, and tender chicken is sure to please everyone at the table. So next time you're looking for a quick and delicious meal, give this recipe a try!

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