Best 11 Thai Chicken Pasta Recipes

ONE-POT THAI PEANUT CHICKEN PASTA

Steps:

• In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
• Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
• Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.

THAI CHICKEN PASTA

Steps:

• Cook linguine according to package directions., Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through., Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro.

THAI CHICKEN PASTA SALAD

Steps:

• In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.

THAI CHICKEN AND PASTA

Steps:

• Thinly slice green onions.
• Cut the carrot and zucchini into pencil-thin strips.
• Cut each chicken thigh into 6 pieces.
• In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.
• With a slotted spoon, remove the chicken thighs to a plate as they brown.
• In the same skillet in hot salad oil, cook the gingerroot and carrots until the carrots are lightly browned.
• Stir in the zucchini and green onions and continue cooking until the vegetables are tender.
• Remove the vegetable mixture to a small bowl and keep warm.
• In a saucepan, prepare the linguine as itslabel directs, using 1 tablespoon salt in the water, then drain.
• Meanwhile, in the same skillet, stir the soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.
• Return the chicken thighs to the skillet with the peanut sauce.
• Over high heat, heat to boiling.
• Reduce the heat to low and cover and simmer until the chicken loses its pink color throughout, about 5 minutes.
• To serve, place the linguine in large bowl and top with the chicken mixture.
• Spoon the carrot mixture over the chicken and garnish with the peanuts.
• Toss to serve.

SPICY THAI CHICKEN PASTA

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.

THAI CHICKEN PASTA SKILLET

Steps:

• Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine., Transfer to a serving plate. Top with cucumber and, if desired, cilantro.

THAI STYLE CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Fry the red chile, garlic and ginger until they are fragrant. Season the strips of chicken breast with salt and pepper to taste. Add the chicken to the skillet, and fry until cooked through.
• When the chicken is no longer pink, add the pasta, and season with soy sauce, lemon juice and white wine. Cook stirring constantly until everything is nice and hot. Serve with watercress leaves on top for garnish.

THAI PASTA WITH CHICKEN

Steps:

• Cook linguini to al dente.
• While linguini is cooking, grill or saute chicken until done; slice thinly and set aside.
• Make peanut sauce by combining ginger, orange juice, soy sauce, sesame oil, brown sugar, vinegar and peanut butter. Mix well. Set aside.
• Heat wok or large skillet over medium high heat.
• Add oil.
• When oil is hot, add vegies and sauce 1 minute.
• Add in chicken, peanut sauce and wine, and cook until reduced by half.
• Place drained linguini in a large bowl.
• Pour sauce over, toss.
• Garnish with cilantro and peanuts.

GRAY'S SPICY THAI CHICKEN & PASTA SALAD

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.

SHREDDED THAI CHICKEN PASTA SALAD

Steps:

• Cook pasta as directed on box. Meanwhile in large bowl, stir together seasoning mix (from salad box), peanut butter, vinegar, soy sauce, oil, honey and Sriracha sauce with whisk or fork until blended.
• Drain pasta; rinse with cold water. Shake to drain well.
• Add drained pasta, chicken, broccoli and carrots to peanut butter mixture; toss to coat. Sprinkle with peanuts. Serve immediately, or cover and refrigerate until ready to serve.

THAI CHICKEN PASTA

Steps:

• directions 1. Cook pasta according to package directions. Drain and return pasta to pan 2. Meanwhile, combine chicken, coconut milk, and Thai seasoning in a large skillet. Cook and gently stir over medium heat until mixture is heated through. Pour hot chicken mixture over cooked pasta in pan. Add peanuts and cilantro. Toss gently to coat. Makes 4 servings.