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Better Than Takeout: One-Pot Thai Peanut Pasta

Say goodbye to dirty dishes! This restaurant-worthy Thai pasta comes together in just one pot.
By Madison Mayberry Hofmeyer
One Pot Thai Peanut Chicken Pasta

I love cooking, but I dread washing a large pile of dishes after a meal. That’s why I’ve been so quick to jump on the one-pot meal bandwagon. Is there anything better than making a delicious meal and only having one pot to clean when it’s all said and done? I think not!

The concept behind one-pot meals is simple: You add all your ingredients into a single pot with just enough cooking liquid to cook the food. The food gets cooked while a rich, tasty sauce is simultaneously created. This One-Pot Thai Peanut Pasta does just that. After 30 minutes from start to finish, you get colorful veggies, rotisserie chicken and linguine covered in a delightful sweet and spicy sauce. Here’s how to make it!

First, grab your ingredients and a very large stockpot. The full list of ingredients and their exact measurements are in the recipe at the end of this post.

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Bring Progresso chicken stock and water to a boil over medium-high heat. Add in peanut butter, soy sauce, honey, Sriracha, olive oil (or toasted sesame oil) and ginger to the pot and stir a couple times until well combined. Run the uncooked linguine noodles under water to rinse. Break noodles in half and add to the pot along with sliced peppers and carrots, submerging everything completely.

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Reduce the heat to medium-low and cook, stirring occasionally, for 13 to 15 minutes or until the pasta and vegetables are cooked through and the sauce is reduced and thickened.

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Remove from the heat and stir in rotisserie chicken and lime juice. Top with the cilantro, peanuts and green onions before serving.

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