| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 8 boneless, skinless chicken thighs, cut into small pieces
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 12 ounces green beans, trimmed and halved
- 1 pound dried linguine
- 1/2 cup canned coconut milk
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 1/2 teaspoon hot chile oil
- Juice of 1 lime plus 1 lime cut into wedges
- 2 tablespoons chopped fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 cup salted roasted peanuts, roughly chopped
- 1/2 cup fresh cilantro leaves and tender stems, chopped
Instructions
- Add the vegetable oil to a large skillet over medium heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes.
- Add the green beans and saute until slightly brown but still bright green, about 2 more minutes.
- Cook the pasta to al dente according to the directions on the package.
- Meanwhile, make the sauce. Whisk together the coconut milk, peanut butter, soy sauce, sugar, chile oil, lime juice and 1/3 cup water in a medium bowl or large measuring cup (the peanut butter will not fully incorporate). Set aside.
- Add the ginger and garlic to the skillet with the chicken and beans. Cook until fragrant, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds.
- Pour the coconut milk mixture into the skillet, making sure to get all of the peanut butter out of the bowl. Scrape any browned bits off the bottom of the skillet and cook until the sauce boils and thickens slightly, about 4 minutes.
- Drain the pasta and pour into the skillet, then carefully toss to coat. Gently tip the pasta onto a serving platter. Garnish with peanuts, cilantro and lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 992 |
| Total Fat | 44 g |
| Saturated Fat | 11 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 74 g |
| Cholesterol | 242 mg |
| Sodium | 1163 mg |
Reviews
Absolutely delicious. I used Sriracha instead of the hot chili oil because I didn’t have any. I might either double the sauce next time or use less pasta.
We love Asian food.
I substituted green beans for asparagus
Added green onions 1” pieces (at the end)
Chopped tomato
Used Thai curry paste
I substituted green beans for asparagus
Added green onions 1” pieces (at the end)
Chopped tomato
Used Thai curry paste
This is so easy and versatile! I used broccoli and carrots instead of green beans. I didn’t have hot chili oil so I used red pepper flakes. I grated the garlic & ginger – added more of both. This sauce works great with any pasta. I’ve made it with spaghetti & ramen. We love this sauce! It’s really good on anything!!
Absolutely excellent! I didn’t have green beans so I used green peas. They worked well. I worried about the chili oil, but it was just the right amount. But, we are not curry fans, so I left that out. I am sharing this recipe with my extended family. This is one of our new favorites.
This was delicious. I didn’t have any green beans, so just omitted them, but will definitely plan on them next time. Used 1/2 tsp sesame oil and 1/2 tsp Sambal Oelek in place of the hot chili oil and Madras style curry powder. It’s now on my greatest hits list!
We’re a huge fan of Pad Thai and Peanut Sauce. We always take the peanut sauce and add it to the Pad Thai. So when I saw this recipe I KNEW it would be a winner for us. Instead of green beans I used fresh halved mushrooms, and instead of thighs I used a rotisserie chicken. I buy them 3 at a time from Sam’s club for 6 bucks each and pull all the meat off and vacuum freeze it. I used it for all of my casseroles and pasta dishes. So cheap, and so flavorful. Not to mention cuts down on so much prep time. We aren’t fans of too much heat so I used sweet chili sauce instead of chili oil. So other than the oil and green beans, recipe exactly as was. Needless to say it was AH-MAZING! I hate when people give a recipe 2 stars for things like, not spicy enough, or too peanut buttery. First of all, it’s called peanut chicken pasta. Secondly, you can always revise things to suit your tastes. Take the base of the recipe and tweak it to make it yours. The recipe itself is not flawed. People who don’t know how to adapt and switch flavors up shouldn’t rate a review as being flawed. I use every single recipe I find as a base. I taste as I go and add or change things to fit our tastes. You don’t have to stick with a recipe 100%. Why do people feel that way?
Great! Easy and delicious. I might cut back on the curry powder slightly next time and add some red chili flakes for a little extra spice.
Wonderful mix of favorite flavors. I added more veggies
This was so very good! I added some red pepper flakes because my family likes spicy! But other than that! Amazing!!!
Love this recipe! Can easily be made vegetarian by leaving out the chicken. Such an easy, quick and delicious meal for week nights. I subbed the green beans with peppers and onions and it was amazing!