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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.
Serves:
Ingredients
- 1lbthin spaghetti
- 3tbsporiental sesame oil,divided
- 1cupcarrots,julienned
- 2cupsnapa cabbage,sliced
- 2cupschicken breast meat,cooked, chopped
- 8greenonions,chopped
- 5garlicclover,minced
- 1tbspfresh ginger,peeled and minced
- ¼cuphoney
- ¼cupcreamy peanut butter
- ¼cupsoy sauce
- 3tbspunseasoned rice vinegar
- 1½tbspSriracha sauce
Instructions
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Bring a pot of water to boil. Add 1 to 2 tablespoons of salt to season the water.
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Cook pasta, al dente 1 minute shy of what the box says. Drain pasta and toss with 2 tablespoons of sesame oil.
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Pat dry the inside of the pot and add 1 tablespoon of sesame oil.
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For garnish, if desired, reserve ¼ cup of them before putting the rest in the pan.
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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.
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Add in the honey, peanut butter, soy sauce, vinegar, and Sriracha.
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Stir all the ingredients together and add the pasta back into the pot. Toss the pasta with the rest of the ingredients and serve!
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Garnish with remaining green onions if desired.
Nutrition
- 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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