Thai Chicken Pasta

#21       Comment on this recipe.


    This is similar to the Thai Chicken Pasta that was served at The Cheesecake Factory.



  1. 1 1/2 c creamy natural peanut butter, 384 g
  2. 6 T water
  3. 6 T lime juice
  4. 6T molasses
  5. 3 T soy sauce, reduced sodium
  6. 6 garlic cloves, minced
  7. 1 T rice vinegar
  8. 1 T sesame oil
  9. 1/2 t crushed red pepper flakes
  10. Pasta

  11. 16 oz small pasta or spaghetti, cooked to package directions, reserve pasta water
  12. 2 large carrots julienned or 1 c match-stick carrots
  13. 8 c finely shredded Chinese or napa cabbage
  14. 1 lb. chicken breast, grilled and sliced
  15. 2/3 c fresh cilantro, minced
  16. 3 T unsalted, dry roasted peanuts, chopped
  17. fresh bean sprouts for garnish



  1. In a small bowl, whisk the peanut butter, water, lime juice, molasses, soy sauce, garlic, rice vinegar, sesame oil and red pepper flakes until smooth; set aside.
  2. Pasta

  3. Place pasta in a large bowl, stir in the cabbage, and carrots.
  4. Whisk sauce and pour over the spaghetti mixture; toss to coat.
  5. If pasta is too dry, add a little pasta water to desired consistency.
  6. Sprinkle with cilantro and peanuts.
  7. Serve with grilled chicken on top.
  8. Garnish with bean sprouts.

Picture of Recipe

Thai Chicken Pasta  - Picture of Recipe
Thai Chicken Pasta  - Picture of Recipe
Serves: 8
Prep Time: 30 min.
Course: Entree
Type of Food: Pasta Dish
Ethnicity/Origin: Thai,Asian
Key Ingredient: Chicken,Pasta
Difficulty: 2 - Medium
Make Ahead: Partial
Prep Method: Stovetop,Grill

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