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Thai Peanut Chicken Pasta

September 4, 2010

I came up with this recipe in a desperate attempt to re-create the Thai Pasta entree at Cheesecake Factory–my favorite dish to order there! I looked at many versions of similar recipes and used them as the base for this recipe. The result is this delicious, peanutty, flavor-packed pasta! (Unfortunately it’s also calorie-packed, so watch portion sizes and enjoy in moderation.)

12 ounces spiral pasta
2 cups shredded cooked chicken breast (a pre-cooked rotisserie chicken from the grocery store works well.)
1/2 cup carrots, shredded
1/2 cup cucumbers, diced
1/2 cup fresh cilantro, chopped
1/2 cup salted peanuts
1/4 cup green onions, chopped
1 cup chunky peanut butter
1/4 cup chicken stock
1/4 cup rice vinegar
1/4 cup fresh lime juice (do not use bottled)
2 Tablespoons dark sesame oil
2 Tablespoons soy sauce
2 Tablespoons white sugar
2 Tablespoons fresh ground ginger


  • Cook pasta according to package directions. Set aside to cool.
  • In a large bowl toss together cooled pasta, chicken, carrots, cucumber, cilantro, peanuts, and green onion. Set aside.
  • In a large microwave safe bowl, whisk together peanut butter, chicken broth, rice vinegar, lime juice, sesame oil, soy sauce, sugar, and ginger.
  • Warm sauce mixture in microwave for 1 minute, remove, and whisk well.
  • Pour warm sauce over pasta and stir to combine all ingredients.
  • Serve warm or refrigerate and serve cold. (Leftovers are great the next day!)
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2 Responses to “ Thai Peanut Chicken Pasta ”

  1. Jennifer on January 27, 2011 at 9:49 pm

    This sounds so easy! Can’t wait to try it. The kids are going to LOVE it!

  2. Lindsey Hinrichs on June 15, 2010 at 11:00 am

    My mouth is watering… This is a standard meal in our house. We can’t get enough of it!

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