I can never resist a bowl of CPK Thai Peanut Chicken Pasta, with tender chicken, crisp vegetables, and that sweet, nutty honey-peanut sauce clinging to every bite. This homemade version brings all the restaurant-style flavor right to my kitchen.
I’m obsessed with CPK Thai Peanut Chicken Pasta because it hits every craving I have at once: saucy noodles, crisp vegetables, tender bites, and that sweet-salty peanut situation that refuses to be boring. I love how creamy peanut butter and soy sauce bring this bold, tangy, slightly spicy bite that clings to every strand.
And the crunch on top? Necessary.
But what really gets me is how restaurant-level it tastes without feeling fussy or precious. Big flavor, messy twirls, forkfuls that make me go back for more before I’ve even finished chewing.
Exactly my kind of pasta. No apologies ever.
Ingredients
- Linguine or spaghetti makes it feel cozy, twirly, and totally takeout-style.
- Chicken adds solid protein, so this pasta actually keeps you full.
- Peanut butter brings that creamy, nutty sauce everyone secretly wants extra of.
- Soy sauce gives it salty depth without making things complicated.
- Honey balances the spice with a little sticky sweetness.
- Rice vinegar keeps the sauce bright, not heavy or flat.
- Sesame oil adds that warm, toasty flavor you’ll notice right away.
- Garlic and ginger make the whole pan smell ridiculously good.
- Sriracha brings heat, but you’re totally in charge here.
- Bell pepper adds color, crunch, and a little fresh sweetness.
- Carrots make it feel fresher, Plus they sneak in veggie goodness.
- Snow peas or snap peas bring that crisp bite I love.
- Coconut milk makes the sauce creamier, Basically comfort food energy.
- Green onions and cilantro wake everything up at the end.
- Peanuts and lime finish it with crunch, tang, and restaurant vibes.
Ingredient Quantities
- 12 ounces linguine or spaghetti
- 1 pound boneless skinless chicken breasts, cut into bite size pieces
- 2 tablespoons vegetable oil or canola oil
- 1 cup creamy peanut butter
- 3 tablespoons soy sauce (regular or low sodium)
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 cup chicken broth or water
- 1/4 cup coconut milk or light coconut milk (optional for creamier sauce)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 to 2 teaspoons Sriracha or chili garlic sauce, to taste
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots or matchstick carrots
- 1 cup snow peas or sugar snap peas, trimmed
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro for garnish
- 1/4 cup chopped roasted peanuts for garnish
- 1 lime, cut into wedges for serving
- Salt and black pepper, to taste
How to Make this
1. Cook the linguine or spaghetti in a large pot of salted boiling water according to package directions until al dente; reserve 1/2 cup pasta cooking water, drain and set aside.
2. While pasta cooks, season chicken pieces with salt and black pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat and cook chicken until golden and cooked through, about 5 to 7 minutes; remove chicken and set aside.
3. In the same skillet add the remaining 1 tablespoon oil and sauté the minced garlic and minced ginger for about 30 seconds until fragrant.
4. Add sliced red bell pepper, shredded carrots, and snow peas to the skillet and stir fry for 2 to 3 minutes until vegetables are crisp tender; reduce heat to low.
5. In a bowl whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, chicken broth or water, coconut milk if using, and Sriracha until smooth; add sauce to the skillet with the vegetables.
6. Stir the sauce over low heat until warmed and slightly thickened, thinning with reserved pasta water a little at a time if needed to reach a silky consistency.
7. Return the cooked chicken to the skillet and toss to coat in the peanut sauce, heating through for 1 to 2 minutes.
8. Add the drained pasta to the skillet and toss everything together until evenly combined and well coated with sauce; adjust seasoning with salt, black pepper, and additional Sriracha or honey to taste.
9. Remove from heat and sprinkle with sliced green onions, chopped cilantro, and chopped roasted peanuts.
10. Serve immediately with lime wedges for squeezing over each portion.
Equipment Needed
1. Large pot for boiling pasta
2. Colander or pasta strainer
3. Large skillet or wok
4. Cutting board
5. Chef knife
6. Mixing bowl for the sauce
7. Whisk or fork to blend the sauce
8. Tongs or pasta server for tossing
9. Measuring cups and spoons
FAQ
CPK Thai Peanut Chicken Pasta Recipe Substitutions and Variations
- Chicken: firm tofu (pressed and pan-fried), shrimp or prawns, tempeh
- Linguine or spaghetti: rice noodles, soba noodles, flat egg noodles
- Creamy peanut butter: almond butter, sunflower seed butter, tahini
- Soy sauce: tamari, coconut aminos, low-sodium soy sauce
Pro Tips
1. Finish the sauce gradually: whisk the peanut mixture until smooth, then add the reserved pasta water a tablespoon at a time while warming the sauce. That slow thinning keeps it silky instead of gluey and lets you control how clingy it is to the noodles.
2. Give the chicken a quick sear over high heat before cooking through. Browning adds texture and extra flavor, and cutting the pieces uniformly helps them cook evenly so nothing dries out.
3. Keep the veg crisp by stir frying on high and adding them late. You want bright color and a little bite to contrast the creamy sauce, so don’t overcook the peppers, carrots, and peas.
4. Balance the flavors at the end. If the sauce tastes flat, brighten with a squeeze of lime or a splash more rice vinegar. If it needs sweetness, add honey a little at a time. Heat up the Sriracha for more kick, not salt.
5. Make it a textural experience: top each plate with chopped roasted peanuts and lots of fresh herbs right before serving. The crunch and fresh cilantro elevate the richness and make every bite more interesting.
CPK Thai Peanut Chicken Pasta Recipe
I can never resist a bowl of CPK Thai Peanut Chicken Pasta, with tender chicken, crisp vegetables, and that sweet, nutty honey-peanut sauce clinging to every bite. This homemade version brings all the restaurant-style flavor right to my kitchen.
4
servings
1100
kcal
Equipment: 1. Large pot for boiling pasta
2. Colander or pasta strainer
3. Large skillet or wok
4. Cutting board
5. Chef knife
6. Mixing bowl for the sauce
7. Whisk or fork to blend the sauce
8. Tongs or pasta server for tossing
9. Measuring cups and spoons
Ingredients
12 ounces linguine or spaghetti
1 pound boneless skinless chicken breasts, cut into bite size pieces
2 tablespoons vegetable oil or canola oil
1 cup creamy peanut butter
3 tablespoons soy sauce (regular or low sodium)
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 cup chicken broth or water
1/4 cup coconut milk or light coconut milk (optional for creamier sauce)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
1 to 2 teaspoons Sriracha or chili garlic sauce, to taste
1 red bell pepper, thinly sliced
1 cup shredded carrots or matchstick carrots
1 cup snow peas or sugar snap peas, trimmed
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro for garnish
1/4 cup chopped roasted peanuts for garnish
1 lime, cut into wedges for serving
Salt and black pepper, to taste
Directions
- Cook the linguine or spaghetti in a large pot of salted boiling water according to package directions until al dente; reserve 1/2 cup pasta cooking water, drain and set aside.
- While pasta cooks, season chicken pieces with salt and black pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat and cook chicken until golden and cooked through, about 5 to 7 minutes; remove chicken and set aside.
- In the same skillet add the remaining 1 tablespoon oil and sauté the minced garlic and minced ginger for about 30 seconds until fragrant.
- Add sliced red bell pepper, shredded carrots, and snow peas to the skillet and stir fry for 2 to 3 minutes until vegetables are crisp tender; reduce heat to low.
- In a bowl whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, chicken broth or water, coconut milk if using, and Sriracha until smooth; add sauce to the skillet with the vegetables.
- Stir the sauce over low heat until warmed and slightly thickened, thinning with reserved pasta water a little at a time if needed to reach a silky consistency.
- Return the cooked chicken to the skillet and toss to coat in the peanut sauce, heating through for 1 to 2 minutes.
- Add the drained pasta to the skillet and toss everything together until evenly combined and well coated with sauce; adjust seasoning with salt, black pepper, and additional Sriracha or honey to taste.
- Remove from heat and sprinkle with sliced green onions, chopped cilantro, and chopped roasted peanuts.
- Serve immediately with lime wedges for squeezing over each portion.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 470g
- Total number of serves: 4
- Calories: 1100kcal
- Fat: 52g
- Saturated Fat: 11g
- Trans Fat: 0.5g
- Polyunsaturated: 10g
- Monounsaturated: 31.5g
- Cholesterol: 97mg
- Sodium: 950mg
- Potassium: 800mg
- Carbohydrates: 96g
- Fiber: 11g
- Sugar: 21g
- Protein: 64g
- Vitamin A: 3500IU
- Vitamin C: 52mg
- Calcium: 65mg
- Iron: 4.3mg
