Description
This Thai Peanut Noodles with Chicken recipe offers a quick and flavorful weeknight dinner, combining tender poached chicken, perfectly cooked linguine, and a creamy, tangy peanut sauce with a hint of heat. Finished with crunchy red cabbage and fresh scallions, it’s a delightful dish packed with texture and bold Thai-inspired flavors.
Ingredients
Scale
Chicken and Pasta
- 1½ pounds chicken breast
- 12 ounces linguine
Peanut Sauce
- 2 cloves garlic, minced
- ½ cup peanut butter
- ¼ cup red wine vinegar
- 2 tablespoons sesame oil, divided
- 6 tablespoons soy sauce
- 2 teaspoons hot chili oil, plus additional for serving
- 4 teaspoons honey
- 3 tablespoons vegetable oil
- ¼ cup water
Vegetables and Garnishes
- 1 cup shredded red cabbage
- 4 scallions, thinly sliced
- Salt and pepper, to taste
Instructions
- Poach the Chicken: Bring two large pots of salted water to a boil—one for the noodles and one for the chicken. Once boiling, add the chicken breasts to one pot, cover, then immediately remove from heat and let the chicken poach gently for 15 minutes until cooked through.
- Cook the Linguine: In the second pot of boiling salted water, add the linguine and cook according to package instructions until al dente, about 9-11 minutes.
- Prepare the Peanut Sauce: While the chicken and pasta cook, combine minced garlic, peanut butter, red wine vinegar, 1 tablespoon sesame oil, soy sauce, hot chili oil, honey, vegetable oil, and ¼ cup water in a small bowl. Whisk the ingredients together until smooth and well combined.
- Shred the Chicken: Once the chicken is cooked and slightly cooled, use two forks to shred it into bite-sized pieces.
- Toss Pasta and Assemble: Drain the linguine and return it to the pot. Toss with the remaining 1 tablespoon sesame oil to prevent sticking. Add the shredded chicken, shredded red cabbage, and peanut sauce. Toss everything thoroughly to combine the flavors.
- Serve: Dish out the noodles and garnish with thinly sliced scallions and additional hot chili oil if desired for extra heat. Season with salt and pepper to taste.
Notes
- This dish comes together in about 20 minutes, making it perfect for busy weeknights.
- The shredded red cabbage adds a nice crunch and color contrast to the creamy peanut sauce.
- Adjust the hot chili oil to your preferred spice level or omit for milder flavor.
- Use fresh or dried linguine, but cooking times may vary slightly.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 904
- Sugar: 12 g
- Sodium: 1869 mg
- Fat: 39 g
- Saturated Fat: 14 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 5 g
- Protein: 58 g
- Cholesterol: 108 mg
