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    You are in: Home / Recipes / Thai Chicken and Pasta Recipe
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    Thai Chicken and Pasta

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Mirj's Note:

    I love Thai food, but some Thai recipes are almost impossible for me to make, since they call for ingredients that are unavailable to me, like kaffir lime leaves. I can get a lot of weird stuff in my local supermarket, but general Thai ingredients just don't show up there. This is a very easy recipe that uses ingredients that are pretty much available anywhere.

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    Units: US | Metric


    1. 1
      Thinly slice green onions.
    2. 2
      Cut the carrot and zucchini into pencil-thin strips.
    3. 3
      Cut each chicken thigh into 6 pieces.
    4. 4
      In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.
    5. 5
      With a slotted spoon, remove the chicken thighs to a plate as they brown.
    6. 6
      In the same skillet in hot salad oil, cook the gingerroot and carrots until the carrots are lightly browned.
    7. 7
      Stir in the zucchini and green onions and continue cooking until the vegetables are tender.
    8. 8
      Remove the vegetable mixture to a small bowl and keep warm.
    9. 9
      In a saucepan, prepare the linguine as itslabel directs, using 1 tablespoon salt in the water, then drain.
    10. 10
      Meanwhile, in the same skillet, stir the soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.
    11. 11
      Return the chicken thighs to the skillet with the peanut sauce.
    12. 12
      Over high heat, heat to boiling.
    13. 13
      Reduce the heat to low and cover and simmer until the chicken loses its pink color throughout, about 5 minutes.
    14. 14
      To serve, place the linguine in large bowl and top with the chicken mixture.
    15. 15
      Spoon the carrot mixture over the chicken and garnish with the peanuts.
    16. 16
      Toss to serve.

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    Ratings & Reviews:

    • on August 04, 2003


      My daughter loved this dish! I used yellow rice instead of pasta and regular onions instead of green ones(out of green onions). Thanks Mirj!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2007


      This is a great recipe, Mirj! Even in the States, some Asian ingredients are hard to find unless you have an Asian grocer or specialty store nearby. This has a great taste with things that are in most folk's pantry. I used the fresh, refrigerated linguine with this and we loved it! Thanks for posting this- it's a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Thai Chicken and Pasta

    Serving Size: 1 (228 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 477.5
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 2.3 g
    Cholesterol 57.2 mg
    Sodium 1131.2 mg
    Total Carbohydrate 64.0 g
    Dietary Fiber 4.5 g
    Sugars 4.6 g
    Protein 28.5 g

    The following items or measurements are not included:

    seasoned rice vinegar

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