Easy THAI PEANUT CHICKEN PASTA

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar nutty flavor with less saturated fat.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option, while chicken thighs are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offer a sweeter flavor.

spaghetti

🥗Healthier: zucchini noodles

💰Cheaper: whole wheat pasta

Zucchini noodles are low-carb, while whole wheat pasta is more nutritious.

Bring a pot of water to a boil.

Add 16 ounces of angel hair spaghetti and half a tablespoon of salt to the boiling water.

Stir the spaghetti for about 30 seconds to prevent sticking and cook according to package directions for al dente.

Drain the pasta and add 2 tablespoons of toasted sesame oil to it, tossing to coat the spaghetti.

Set the pasta aside.

Shred about 1/3 head of cabbage and chop half a red onion very thin.

Cut 3 peeled carrots into thin matchstick strips.

Heat a large skillet over medium-high heat and add 1 tablespoon of toasted sesame oil.

Add the carrots to the skillet and sauté for about 3 minutes.

Add the shredded cabbage to the skillet and continue cooking until it wilts.

Add 1 tablespoon of minced ginger and 1 tablespoon of minced garlic to the skillet and mix.

Add the chopped red onion and sauté for another minute or two.

Add the cooked chicken to the skillet, chopped into smaller pieces, along with 1/4 teaspoon of black pepper.

Pour in 1/4 cup of soy sauce, 1/4 cup of peanut butter, and 1/2 cup of honey, mixing everything together.

Turn off the burner and add the spaghetti to the skillet, mixing to combine everything.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens