Thai Chicken Peanut Pasta
Thai Chicken Peanut Pasta Recipe
You know how at certain restaurants you have a dish that you absolutely just love and you will go to that restaurant for that dish? My mother in law has that with a Thai pasta at one of our local restaurants. She mentioned it to me one day and I thought to myself, I bet I can make that. So I gave it a try! Turns out I can make it and it’s damn good, and easy also! My favorite thing about this pasta is it’s very veggie forward without feeling veggie forward. Do you know what I mean? It feels like you are indulging, but really you are consuming a good amount of your veggies for the day! YAY!
This has become a go to in our house. It may seem like a lot with all the chopping of the veggies, but it goes fast! Make sure to buy already shredded carrots to save yourself some time! Adjust the amount of veggies to your liking - adding more or less.
Thai Chicken Peanut Pasta
Ingredients:
- 2 large chicken breasts
- 8 oz spaghetti (I use gluten free - brown rice / quinoa pasta)
- 1 red bell pepper
- 1-2 zucchinis
- 1 red onion
- 1 cup shredded carrots
- 1/2 English cucumber
- green onions
- 1 bottle Thai Peanut Sauce (I like Sky Valley Organic)
- Optional - crushed peanuts or avocado for topping. Lime to squeeze on finished dish.
- salt, pepper, garlic powder, oil (I like avocado oil)
Instructions:
- Put a pot of water on to boil for your pasta. Cook pasta according to directions on box. Cook al dente.
- While water is heating up / pasta is cooking, cook the rest of the dish: Heat pan over medium/ high heat. Add about a TBL of oil to pan.
- Dice chicken into bite size pieces. Season well with salt and pepper. Add to hot pan.
- While chicken is cooking, cut vegetables. Cut your bell pepper into thin strips. Cut onion into thin slices. Cut zucchini into matchsticks. Cut cucumber into matchsticks.
- Once chicken is almost done, sprinkle some garlic powder on it. Finish cooking chicken and set aside on a plate.
- Add some more oil to hot pan and add onions and bell pepper. Stir fry, 2-3 minutes. Don’t overcook, you want slightly crunchy veggies. Add carrots and zucchini, cook another 1-2 minutes. Season with salt.
- With heat still on, add chicken back to pan. Add noodles. Stir gently.
- Turn heat to low. Add sauce - the amount of sauce is personal preference. So add, toss, taste.
- Remove from heat and add green onion. Top individual portions with crushed peanuts and a lime wedge.