How To Make Thai Chicken Pasta (California Pizza Kitchen Copycat)
Savor the flavorful mix of veggies with this CPK-inspired Thai chicken pasta. It’s tossed with thin noodles in an umami sauce with Sriracha for some spice.
Bring a pot of water to boil. Add 1 to 2 tablespoons of salt to season the water.
Cook pasta, al dente 1 minute shy of what the box says. Drain pasta and toss with 2 tablespoons of sesame oil.
Pat dry the inside of the pot and add 1 tablespoon of sesame oil.
For garnish, if desired, reserve ¼ cup of them before putting the rest in the pan.
Add the green onions, carrots, napa cabbage, chicken, garlic, and ginger. Saute for 1 to 2 minutes until they have softened and barely start to turn color.
Add in the honey, peanut butter, soy sauce, vinegar, and Sriracha.
Stir all the ingredients together and add the pasta back into the pot. Toss the pasta with the rest of the ingredients and serve!
Garnish with remaining green onions if desired.
- Calories: 593.55kcal
- Fat: 15.74g
- Saturated Fat: 2.76g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.16g
- Polyunsaturated Fat: 5.07g
- Carbohydrates: 81.73g
- Fiber: 4.83g
- Sugar: 16.71g
- Protein: 32.30g
- Cholesterol: 54.99mg
- Sodium: 660.54mg
- Calcium: 111.68mg
- Potassium: 797.31mg
- Iron: 2.55mg
- Vitamin A: 237.09µg
- Vitamin C: 21.82mg
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