Best 3 Thai Chicken Linguine Recipes
Embark on a culinary journey to Thailand with our enticing Thai Chicken Linguine recipes, a delightful fusion of Asian flavors and Italian flair. This tantalizing dish tantalizes taste buds with its perfect balance of sweet, sour, and savory notes, complemented by the tender chicken and al dente linguine. Our collection features three variations to cater to diverse preferences: a creamy coconut milk-based sauce, a spicy red curry sauce, and a refreshing lemongrass and lime sauce. Each recipe offers a unique flavor profile that captures the essence of Thai cuisine. From the aromatic blend of spices to the vibrant colors of fresh vegetables, these dishes promise an explosion of flavors that will transport you to the vibrant streets of Bangkok. Whether you're seeking a comforting weeknight meal or an impressive dish to serve at a dinner party, our Thai Chicken Linguine recipes are sure to satisfy your cravings for authentic Thai flavors.
Check out the recipes below so you can choose the best recipe for yourself!
THAI CHICKEN LINGUINE
When I'm feeding a crowd, I multiply this Thai-inspired chicken with pasta and snow peas. The merrymaking begins when everybody digs in, even the kids. -Teri Rumble, Jensen Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.
Nutrition Facts : Calories 377 calories, Fat 13g fat (2g saturated fat), Cholesterol 104mg cholesterol, Sodium 697mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
SPICY THAI CHICKEN LINGUINE
Cilantro, giner and lime - how could you go wrong with this? This recipe is an Asian-inspired twist on Pesto Genovese. Yum! This would go great with a nice Gewurztraminer...
Provided by Jostlori
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor, combine the cilantro, jalapeno pepper, garlic, ginger, salt oil, and lime juice. Process to a smooth puree.
- Transfer 1/4 cup of the puree to a shallow bowl, add hte chicken and toss.
- Broil the chicken about 4 inches from heat, turning once, until just done. About 8 minutes.
- Let the chicken rest for 5 minutes. Cut into 1/4 in slices across the grain.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
- Toss the pasta with the chicken and remaining cilantro puree. Serve.
~ THAI CHICKEN & BROCCOLI LINGUINE SALAD ~
A tasty salad that my whole family loves. Even my no peanut butter loving daughter likes this salad. I hope you try it sometime! It's so yummy! Enjoy!
Provided by Cassie *
Categories Other Sauces
Time 20m
Number Of Ingredients 17
Steps:
- 1. Make peanut sauce. In a small bowl, add peanut butter, sesame oil, red pepper flakes, garlic powder and soy sauce. Start with 1/8 cup hot water and mix. If still too thick add some more until you have a consistency that can easily be tossed with the veggies and pasta. Set aside.
- 2. Prepare pasta as directed. Prepare vegetables. Set aside. Over med high heat and using a skillet or wok, add oil. Once good and hot, stir fry the chicken, just until no longer pink. When almost cooked add the garlic and toss. Remove from pan and set aside. Keep pan hot.
- 3. In the same pan as you cooked the chicken, while pan is still hot, add broccoli, pour in water and cover. Cook for a minute and toss with a spatula. If water is all evaporated add some more and cook just until crisp tender. A pretty green color. Or you can steam it as well.
- 4. Now, in a bowl, toss together the chicken, linguine, veggies and sauce. Toss until all is coated. Spoon out onto individual plates and sprinkle with chopped nuts and salt & pepper if desired.
- 5. Enjoy!
Tips:
- Use fresh ingredients: Fresh, high-quality ingredients will make all the difference in the taste of your dish. This is especially important for the chicken, vegetables, and herbs.
- Don't be afraid to experiment: Thai cuisine is all about balance and flavor, so feel free to adjust the ingredients and seasonings to your liking. If you like it spicy, add more chili peppers. If you don't like cilantro, substitute another herb, such as basil or mint.
- Use a wok or large skillet: A wok or large skillet will help you get a nice sear on the chicken and vegetables. If you don't have a wok or large skillet, you can use a regular frying pan, but you may need to cook the chicken and vegetables in batches.
- Cook the chicken until it is cooked through: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can check the temperature with a meat thermometer.
- Add the sauce at the end: Adding the sauce at the end will help to prevent the chicken and vegetables from overcooking.
- Serve immediately: Thai chicken linguine is best served immediately, while it is still hot and fresh.
Conclusion:
Thai chicken linguine is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of sweet, sour, and savory flavors is sure to please everyone at the table. With a few simple tips, you can make this dish at home that tastes just as good as your favorite Thai restaurant. So next time you're in the mood for something flavorful and satisfying, give Thai chicken linguine a try!
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