Total Time
Prep 5 mins
Cook 15 mins

This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.

Ingredients Nutrition


  1. Cook pasta in a large pot of salted water according to package directions.
  2. Drain and return to pot.
  3. Add 2 TBSP sesame oil and toss to coat.
  4. Set aside.
  5. Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
  6. Add green onions, carrots, stir-fry veggies, garlic and ginger.
  7. Saute until vegetables soften, about 4 minutes.
  8. Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
  9. Simmer sauce 2 minutes.
  10. Pour sauce over pasta and toss well.
  11. Transfer to platter and serve warm.
  12. Garnish with additional green onions, if desired.
  13. Yields 8 side dish servings or 4 main dish servings.
  14. **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
  15. As written, this recipe has some heat, but is still edible for my toddler son.
Most Helpful

5 5

I was looking for a recipe similar to the Thai Chicken Pasta dish at Cheesecake Factory, and this was very close. To bring it closer to the Cheesecake Factory Dish, I added two cut up chicken breasts, which I cooked until it turned white before adding the carrots and vegetables. Also, I increased the peanut butter by a tablespoon, doubled the chili sauce, and topped the final dish with fresh bean sprouts. One more thing; whisk the sauce ingredients before adding it to the vegetables to make a smooth sauce. My whole family loved this!

5 5

Thank you so much for this recipe! I have made it quite a few times since finding it. Last time I cut up chicken breasts and cooked them first with garlic, and then added them to the veggies and sauce while the sauce was thickening. Very good! *I don't use sesame oil and I cut up fresh broccoli and carrots

5 5

Yum, yum, yum!! I was craving Thai noodles and this hit the spot dead on. I cut the sesame oil down to a little over 2 tablespoons and used shredded cabbage instead of frozen veggies. Once plated, I squeeezed a little fresh lime juice on top. Thanks for posting. I'll be making this again and again.