Thai Pasta with Chicken or Turkey

Thai-Pasta-with-ChickenIn anticipation of turkey leftovers, friends… Larry and I both work from home offices so we share a good number of meals together. For my lunch today, I dibbed leftovers of this Thai Pasta with Chicken while we were still eating it for dinner last night.

We were in Thailand a few years ago and that’s when we REALLY got hooked on the flavors. Thai food for breakfast, lunch and dinner, then once home, still craving it every meal. Spicy, garlicy, gingery, make-you-sweat-it-is-so-hot goodness of some Asian cuisines can be addictive. Fear not, this is a mild entree. For more heat, use pepper flakes at the table. Plus, use plenty of limes, those really kick up the flavor.

This recipe page, torn from Sunset Magazine has been in my binder so long, it’s not in the magazine’s online archives any more. What made it a keeper for me is that the original recipe calls for turkey. Imagine after your Thanksgiving feast having a Thai recipe for as least some of the leftovers; this is a treasure because it actually IS better with turkey. I used fettuccini pasta last night, but as you can see, the recipe calls for linguine.

Thai Pasta with Chicken or Turkey

Adapted from Sunset Magazine

  • 3/4 cup reduced sodium chicken broth
  • 1/4 cup seasoned rice vinegar
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. minced garlic
  • 1/4 tsp. hot chili flakes
  • 1/2 lb. cooked turkey or chicken, shredded or cut into strips
  • 3/4 pound fresh or dried linguine (I use fettuccini sometimes)
  • 2 Tbsp. lime juice
  • 2 Tbsp. chopped roasted peanuts
  • Fresh green onions, if desired
  • Extra lime wedges to taste

In a large pot, bring water to boil and cook pasta according to package directions.  Meanwhile, in another saucepot, mix together broth, rice vinegar, soy sauce, ginger, garlic, chili flakes.  Heat to boiling, add turkey and reduce to simmer while pasta cooks.  Drain pasta, mix with broth and meat, add cilantro and lime juice.   Serve immediately sprinkled with peanuts and green onions, if desired.  Add more lime at table, if desired.  Makes 4 servings.

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{ 8 comments… read them below or add one }

1 Lise January 30, 2018 at 5:09 pm

I have made this for years my kids favorite. The recipe was printed in one of the magazines annual cookbook. Glad you posted it for others to enjoy.

2 Worth The Whisk December 30, 2012 at 9:36 pm

Stacy, this is one of my absolute favorite recipes. Glad you found it here, too!

3 Stacy from Hawaii December 30, 2012 at 9:02 pm

I made this recipe years ago, gave away the recipe and was so happy to find it tonight. It is totally adaptable and easy to make. Great to please kids and adults. Thanks for posting on your site! ALOHA!

4 Kilee January 19, 2011 at 6:10 pm

I make this constantly. It’s become close to brown rice in staples of my lunch diet. IT IS SO GOOD.

5 Worth The Whisk December 14, 2010 at 7:59 am

Tiffani, a handful is my style, too. I tend to rough-chop the cilantro, not finely dice. And I am a big fan of cilantro.

6 Tiffani December 13, 2010 at 5:37 pm

Finally made this tonight! It was really good! How much cilantro did you use in it? I just grabbed a handful and ended up with close to a 1/4 cup chopped.

7 Tiffani November 26, 2010 at 5:18 pm

This sounds great! My have to try it tomorrow!

8 Lisette July 23, 2009 at 12:00 am

I cannot wait to try this. Looks so simple and yummy!

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