Thai Spaghetti

The peanut sauce for this recipe can be made ahead and frozen, allowing you to whip up this flavorful supper on any night of the week. Note: The amount of sauce makes about 2 cups so consider halving the sauce recipe.

Updated at: Thu, 17 Aug 2023 14:11:50 GMT

Ingredients

4 servings

Peanut Sauce

4 clovesfresh garlic

0.5juice of lime

½ cupcreamy peanut butter

¼ cupketchup

¼ cupsoy sauce

regular or reduced-sodium

¼ cuplight-brown sugar

firmly packed

2 tablespoonsvegetable oil

4 teaspoonsfresh ginger

finely minced, or bottled minced ginger

1 tablespoonred-wine vinegar

or cider vinegar

1 tablespoononion powder

1 tablespoondark sesame oil

½ teaspoonred-pepper flakes

Pasta

Salt

for cooking

12 ouncespasta

thin, such as thin spaghetti or angel hair

1 poundskinless boneless chicken breast halves

fresh or frozen

8 ouncesfresh bean sprouts

2 bunchesscallions

¼ cupun roasted peanuts

salted, or lightly salted

2 teaspoonsvegetable oil

2 cupsfresh snow peas

or sugar snap peas, optional

1 cupPeanut Sauce

defrosted if frozen

Instructions

Step 1

For the Sauce: Peel the garlic. With the blender on, drop the garlic cloves, one at a time, through the opening in the lid, blending until finely chopped. Pour the lime juice into the blender container. Stop the blender, and add all the remaining ingredients, along with 1/2 cup water. Pulse on high speed just until the ingredients are combined, about 5 seconds. Scrape down the sides of the blender container and pulse 3 or 4 more times. The sauce is now ready to use with the pasta or as a dipping sauce, or it can be refrigerated or frozen for future use.

Step 2

Bring 3 quarts lightly salted water to a boil in a covered 4 1/2-quart or larger pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, until just tender, following the package directions.

Step 3

Rinse and drain the bean sprouts, shaking the colander to remove as much water as possible. Set aside. Cut the scallions into roughly 1-inch pieces, using all of the whites and enough tender green tops to make 11/2 cups. Set aside. Coarsely chop the peanuts and set them aside.

Step 4

Heat the oil in an extra deep 12-inch skillet over medium heat. Cut the chicken (fresh or partially defrosted) into bite-size pieces, adding them to the pan as you cut. Cook, stirring occasionally, until the chicken turns white on the outside, 4 minutes.

Step 5

Then add the snow peas (if using) and scallions to the skillet. Continue to cook, stirring constantly, until the chicken is no longer pink in the center and the snow peas are bright green, about 2 minutes more.

Step 6

Add the bean sprouts and peanut sauce to the skillet, and reduce the heat to low. Stir to mix well, and simmer until ready to serve.

Step 7

When the pasta is done, drain it in a colander, shaking it to remove as much water as possible. Return the drained pasta to the cooking pot. Add the chicken mixture and toss until well mixed.

Step 8

To serve, divide the pasta, chicken, and vegetables evenly among four plates. Sprinkle 1 tablespoon of the chopped peanuts over each plate and serve.