You will love this healthier take on Thai Peanut Chicken Pasta. This version swaps in more nutritious noodles, boosts the protein with chicken, and adds shredded napa cabbage for crunch and extra nutrients. The dish delivers bold peanut flavor with a light, tangy sauce that coats the noodles and chicken perfectly.
This is a favorite at our house — my husband often asks me to make it. If you enjoy recipes that feature peanut butter, this one will be a hit. I originally adapted this from the South Beach Diet years ago, and it has remained a regular because it’s fast, simple, and flavorful. You may need to pick up a few specialty items, such as napa cabbage, dark sesame oil, rice vinegar, and soba noodles, but the results are worth it.
I prefer soba noodles here because they offer nutritional benefits: they tend to be higher in fiber and lower in calories than conventional pasta. Note that not all soba noodles are the same — some are made with 100% buckwheat (gluten-free) while others contain wheat. Read labels carefully if you need a gluten-free option. If you don’t require gluten-free noodles, linguine is a good substitute. I don’t recommend quinoa noodles for this recipe; their texture is often too dry for the creamy peanut sauce.
Quick note: buckwheat is actually unrelated to wheat — it’s a seed from a plant in the rhubarb and buckwheat family, naturally low in fat, a source of iron, and gluten-free when pure.
This recipe is a satisfying, healthier pasta option that’s quick to prepare and full of texture and flavor. Enjoy!
Thai Peanut Chicken Pasta
Ingredients
- 4 ounces Soba noodles
- 1.5 lbs chicken breast, thinly sliced
- 3 teaspoons dark sesame oil, divided
- ⅓ cup peanut butter, (crunch or smooth)
- 2 Tablespoons soy sauce, gluten free
- 2 Tablespoons rice vinegar
- 2 Tablespoons water
- 3 cups napa cabbage, shredded
- 2 scallions, chopped
- salt and pepper, to taste
Instructions
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Season the chicken with salt and pepper and toss with 1 teaspoon of dark sesame oil.
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Heat a skillet over medium-high heat and cook the chicken until browned and cooked through.
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Cook soba noodles according to package directions. Rinse under cold water and drain well.
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While the noodles cook, whisk together the peanut butter, soy sauce, rice vinegar, water, and the remaining dark sesame oil in a large bowl until smooth.
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Thinly slice the cooked chicken and add it to the peanut sauce.
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Add the drained noodles, shredded napa cabbage, and chopped scallions to the bowl. Toss gently with tongs until everything is coated and evenly combined. Adjust salt and pepper to taste and serve.
Notes
Nutrition
- Recipe source: inspired by South Beach Diet