Spicy Thai Chicken Pasta
A vibrant and spicy Thai-inspired chicken pasta dish featuring tender noodles, fresh vegetables, and bold flavors from peanut butter, chili oil, and Asian seasonings, perfect for a flavorful, quick meal.
Ingredients
- 12 oz. Chinese water noodles ⓘ
- 1/4 cup peanut butter ⓘ
- 1/4 cup water ⓘ
- 1/3 cup rice vinegar ⓘ
- 3 Tbsp. Asian sesame oil ⓘ
- 2 Tbsp. mild soy sauce ⓘ
- 1 Tbsp. hoisin sauce
- 1 to 1 1/2 tsp. hot chili oil ⓘ
- 1/2 tsp. sugar ⓘ
- 1/4 tsp. garlic powder ⓘ
- 1/4 tsp. ground ginger ⓘ
- 3 cups shredded carrots
- 4 scallions, chopped
- 1 cucumber, peeled, seeded, and chopped ⓘ
- 1/3 cup thin strips bell pepper ⓘ
- 2 cups shredded cooked chicken ⓘ
- shredded lettuce
Instructions
- In a large pot of boiling water, cook noodles until tender, about 3 to 4 minutes.
- Drain well and set aside.
- Return the pot to low heat and add peanut butter and water, mixing until well blended.
- Remove from heat and add rice vinegar, sesame oil, soy sauce, hoisin sauce, hot chili oil, sugar, garlic powder, and ground ginger; stirring until blended.
- Stir in shredded carrots, chopped scallions, chopped cucumber, bell pepper strips, and shredded cooked chicken until well combined.
- Add cooked noodles and toss to coat evenly.
- Serve on a bed of shredded lettuce and garnish with chopped tomatoes and crispy noodles or bean sprouts.
Tips & Substitutions
For a creamier sauce, consider adding a splash of coconut milk. If you don't have Chinese water noodles, you can substitute with rice noodles or even spaghetti. Adjust the heat by varying the amount of hot chili oil based on your preference. Fresh herbs like cilantro or basil can enhance the flavor profile as well.
Serving Suggestions
This Spicy Thai Chicken Pasta pairs wonderfully with a side of spring rolls or a fresh cucumber salad. Garnish with chopped peanuts or sesame seeds for added texture. For a complete meal, consider serving alongside Lemon Chicken Marsala or a light vegetable stir-fry to balance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to help loosen the noodles and prevent sticking. Heat in a skillet over medium heat, stirring occasionally until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Thai Chicken Pasta contains roughly 410 calories, with 14g protein, 83g carbohydrates, and 6g fat. It is an excellent source of vitamin A (204% of the Daily Value), dietary fiber (73% of the Daily Value), and vitamin C (49% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1377mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by substituting the shredded chicken with tofu or tempeh and using a plant-based hoisin sauce. Additionally, you can replace the peanut butter with almond or cashew butter for a different flavor profile.
How can I make the dish less spicy?
To reduce the spiciness, start with 1 teaspoon of hot chili oil and taste before adding more. You can also omit the chili oil entirely, or substitute it with a mild chili paste or sauce to maintain some warmth without overwhelming heat.
What can I use instead of rice vinegar?
If you don't have rice vinegar, you can replace it with apple cider vinegar or white wine vinegar. Both options will provide a similar tangy flavor, though apple cider vinegar will add a bit of sweetness. Adjust the amount based on your taste preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).