Description
Quick and flavorful Thai Peanut Noodles with Chicken, featuring tender poached chicken breast, linguine pasta, and a creamy peanut sauce with a hint of heat from chili oil. This dish combines crunchy red cabbage and fresh scallions for texture and freshness, making it a perfect easy weeknight dinner.
Ingredients
Scale
Protein
- 1 ½ pounds chicken breast
Pasta
- 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 pot will be for pasta, and the other for poaching the chicken. Once boiling, add the chicken breast to the second pot, cover with a lid, remove from heat, and let it gently poach in the hot water for 15 minutes until fully cooked.
- Cook the Linguine: In the other pot of boiling salted water, cook the linguine until al dente, approximately 9 to 11 minutes. Drain the pasta once done.
- Make the Peanut Sauce: While the pasta and chicken cook, combine the 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 until the sauce is smooth and well combined.
- Shred the Chicken: Using two forks, shred the poached chicken breasts into bite-sized pieces.
- Toss Pasta with Sauce and Ingredients: Return the drained linguine to its pot, toss with the remaining 1 tablespoon of sesame oil to prevent sticking. Add the shredded chicken, shredded red cabbage, and peanut sauce. Toss everything thoroughly to combine and evenly coat the noodles.
- Serve and Garnish: Plate the peanut noodles and garnish with thinly sliced scallions and additional hot chili oil if desired for extra heat.
Notes
- This recipe is a quick 20-minute meal perfect for busy weeknights.
- The creamy peanut sauce balances savory, sweet, and spicy flavors for a delicious, comforting dish.
- Red cabbage adds a refreshing crunch and vibrant color.
- Adjust the chili oil quantity to match your desired heat level.
- Leftovers can be stored refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 904 kcal
- Sugar: 12 g
- Sodium: 1869 mg
- Fat: 39 g
- Saturated Fat: 14 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 5 g
- Protein: 58 g
- Cholesterol: 108 mg
