Thai chicken peanut pasta

Thai Peanut Chicken Pasta 

Yield: 4 servings 

Ingredients: 

For the Chicken: 500 g (about 1 lb) boneless, skinless chicken breasts, sliced into thin strips 

2 tablespoons vegetable oil 

Salt and pepper, to taste 

2 cloves garlic, minced 

1 tablespoon fresh ginger, minced 

stir-fried vegetables like bell peppers, carrots, mange tout or baby sweetcorn

For the Pasta: 300 g (about 10 oz) pasta (spaghetti, linguine) or 4 egg noodle nests

For the Peanut Sauce: 

85g creamy peanut butter 

1/4 cup/60ml soy sauce

2 tablespoons honey (or brown sugar) 

1 tablespoon rice vinegar 

1 tablespoon sesame oil 

1 tablespoons sriracha

1-2 tablespoons warm water (to thin the sauce, as needed) 

For Serving: chopped peanuts, chopped spring onions, fresh coriander, lime wedges

Instructions: 

Prepare the peanut sauce: In a bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and sriracha. If the sauce is too thick, add warm water, one tablespoon at a time. 

Cook the chicken: In a large frying pan over medium-high heat, heat 2 tablespoons of vegetable oil. 

Season the sliced chicken with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through. 

After 3 mins, add the stir fry veg, minced garlic and ginger, cooking for an additional 3 minutes until fragrant. Remove from heat. 

Cook the pasta/noodles: In a large pot, bring salted water to a boil. Add the pasta and cook until al dente. Drain and set aside. 

Combine: Add the peanut sauce to the chicken in the pan.  

Serve: Put the chicken and sauce on top of noodles in bowls, and garnish with the peanuts, onions and coriander.