Deliciously spicy and sweet, this Thai pasta with grilled chicken is sure to be a favorite addition to your recipe collection. Fresh lime juice brightens the rich and creamy sunbutter sauce.
It’s straight-up delicious with or without the chicken…Your choice.
We played around making sauces for a couple of days. With simplicity in mind, we think this sauce is a real winner!
Whisk together full-fat coconut milk, sunflower butter, coconut aminos, sriracha, fresh lime juice, a little water, minced garlic, brown sugar, and ground ginger. The sriracha is key for the perfect spiciness. We tried other pastes and hot sauces and agreed that sriracha won the test.
Set the sauce aside while you prepare the pasta ingredients.
After washing and trimming the carrots, slice crosswise into two pieces. Place on a cutting board and hold the carrot firmly. With a sharp knife cut the carrot crosswise in thin slices at a 45-degree angle. To keep the sizes uniform, if one end of the carrot is a lot wider than the other, cut the large end in half lengthwise. Place flat side down on the cutting board and proceed to cut thin slices at a 45-degree angle.
Once you have all your ingredients ready, this dish just takes minutes to prepare.
- Heat your wok or high-sided skillet over medium-high heat. Add a little grapeseed or olive oil. When the oil is hot and shimmering, add onions and carrots and stir-fry for 2 minutes.
- Add bok choy and stir-fry for an additional 30 seconds.
- Add 1/2 cup broth or water and cook until vegetables are crisp tender, about 3 minutes. Stir in the sauce. When the sauce comes to a simmer, add noodles and stir until heated through. If you feel the sauce is too thick, add an additional tablespoon or two of water, as desired.
- Serve immediately with grilled chicken, a lime wedge, and garnished with green onions.
You can also cut the cooked chicken in cubes and toss in the sauce with the pasta, stirring until heated through.
It’s nice to serve the pasta and then top with grilled chicken. This way you can serve up veggie portions to your vegan friends without the chicken…and everyone’s happy.
Time Saving Tips
-Substitute 3 cups of coleslaw mix for the carrots and bok choy, adding at the step the bok choy would be added.
-Purchase an already cooked rotisserie chicken and shred it up. You only need half a chicken.
Thai Pasta with Grilled Chicken
Yield 4 Servings
Free of: gluten and top 8 allergens.
1/2 cup creamy sunflower seed butter
1/2 cup full-fat coconut milk
3 tbsp fresh lime juice
2 tbsp coconut aminos
2 tbsp water
4 tsp brown sugar, light or dark
2 tsp sriracha
1 tsp minced garlic
1/2 tsp ground ginger
1 tbsp grapeseed or olive oil
1 cup thinly sliced yellow onion (about one small)
1 cup carrots, thinly sliced on the bias
2 cups sliced bok choy
1/2 cup vegetable broth or water
8 oz allergy-friendly spaghetti or pad thai noodles, cooked according to package directions, drained and rinsed under cold water
2 grilled chicken breasts (organic and pasture raised), cut into strips
4 lime wedges
2 tbsp sliced green onions, optional garnish
- For the sauce, in a medium bowl, combine sunflower seed butter, coconut milk, lime juice, coconut aminos, water, sugar, sriracha, garlic, and ginger. Whisk until smooth. Set aside. This makes 1-1/2 cups.
- For the pasta, heat a wok or large saucepan (preferably high sided) over medium-high heat. Add oil. When oil is hot add onions and carrots and stir-fry for 2 minutes.
- Add cabbage and stir-fry for 30 seconds.
- Add broth or water and cook until vegetables are crisp tender, about 3 minutes. Stir in sauce. When the sauce starts to simmer, add noodles and stir until heated through. If too thick, add an additional tablespoon or two of water, as needed.
- Serve immediately with grilled chicken, a lime wedge, and garnished with green onions, if desired.