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Thai Chicken Spaghetti

Rated as 4.25 out of 5 Stars

"I had a dish like this at a restaurant in Canada on my honeymoon and thought it was delicious, so I tried to recreate it once I got back home. This is the result."
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40 m servings 656
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
  2. Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
  3. Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
  4. Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.

Nutrition Facts

Per Serving: 656 calories; 26.7 52.8 52.9 98 2373 Full nutrition

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Read all reviews 3
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Yum!! A weeknight Winner! This was easy to prepare and with on-hand ingredients it was a cinch to make. I added extra garlic and chili's to the vegetable mixture rather than at the end of cookin...

This was an easy weeknight recipe that I really thought we would like, but unfortunately, we found it tasted like it was missing something. I followed the recipe except for using skinless chicke...

Delicious! Will definitely make it again.