I love this Thai Chicken Pasta dish that I get at an eclectic restaurant. It has spicy peanut sauce, Julienne carrots, bean sprouts, and chopped nuts on top of multicolored (mostly green) linguini.

Has anyone made a similar type dish? Care to share the recipe?

Sounds like Pad Thai with linguini instead of rice noodles.

It does sound like that but it's not...many of the recipes I looked up was basically a recipe for pad thai but with linguini.

For the sauce, try a Thai red curry paste. I use either Knorr or A Taste of Thai. It's quite spicy, so I just use a couple of spoonfuls to a cup of water. Cook the chicken pieces in the broth and then add the veggies. If I'm craving peanuts, then I'll add some crunchy peanut butter. Serve over pasta.

I can't belive that my favorite restaurant was charging about $14 for this.

sounds completely non-tradional. probably panang curry, not red curry.

So I ventured out and made Thai Chicken Pasta tonight using my own recipe:

1 box of spinach linguini
1.5 pound of chicken breasts
Julienne cut carrots
1/2 pound of bean sprouts
Cilantro
1/2 cup of chopped peanuts
1/2 cup of Peanut Butter Company Smooth Operator Peanut Butter
1 bottle of Say-J mildly spicy peanut sauce

Bake chicken for 35 minutes at 350
Boil linguini until desired tenderness, drain
Warm peanut sauce in a large sautee pan on low heat, add peanut butter and 1/2 tbs of sugar (if desired for less tanginess from bottled peanut sauce), toss in sliced/diced chicken breasts, toss in linguini
Transfer to plate, top with crushed peanuts, bean sprouts, carrots, and cilantro

BD84 with room for improvement