Spicy Peanut Spaghetti with Crispy Panko Chicken


Prep Time: 5-10 mins | Cook Time: 15-20 mins | Serves: 4-6

Est. calories per serving: 322-484 without protein | 430-702 when served with panko chicken

  • 1 package Kaslo Sourdough Spaghetti or Linguine
  • 1 tsp. preferred cooking oil or butter
  • 1 c. Red bell pepper
  • 1 1/2c. Snow Peas
  • 1 c. Carrots
  • 1/2 c. White onion

Spicy Peanut Sauce Ingredients:

  • 1/2 c. Smooth peanut butter
  • 2 tbsp. Fresh ginger root
  • 1-2 Cloves fresh garlic
  • 1 tsp. Sesame oil
  • 2 tbsp. Rice vinegar
  • 2 tbsp. Soy sauce
  • 1 tbsp. Siracha/Valentina’s hot sauce
  • 1 tbsp. Honey or 1/2 tbsp. white sugar
  • 1/2 c. Reserved pasta water

Panko Chicken/Tofu Ingredients:

  • 2 Large or 3 small fresh boneless, skinless chicken breasts or 2 blocks of firm tofu
  • 1 tsp. Sesame oil
  • 1/2 c. Panko breadcrumbs
  • 1/2 tsp. Smoked paprika
  • 1 tsp. Garlic powder
  • 1 tsp. Parsley
  • 1 tsp. each salt & pepper

Optional toppings:

  • Chopped peanuts
  • Toasted sesame seeds
  • Fresh Thai basil
  • Chili peppers


  1. Cook spaghetti according to package instructions, about 6-8 minutes. Strain, reserving 1c. of pasta water. Do not rinse. Return pot, cover and set aside.
  2. Thinly slice carrots, onion, and bell peppers. Crush garlic cloves, and grate ginger.
  3. Sauté carrots in cooking oil/butter, and 1/4 c. fresh water over medium-low heat for 3-4 minutes. Add onion and bell peppers, and sauté a further 3 minutes. Add snow peas, sauté 1 minute more. Add cooked spaghetti to the pan, cover, and lower heat to minimum.
  4. In a glass measuring cup (or food processor), combine peanut butter, soy sauce, sesame oil, rice vinegar, siracha, honey/sugar, ginger, garlic, and pasta water. Whisk until emulsified, adding more pasta water to thin as preferred.
  5. Pour peanut sauce over pasta and turn heat back to medium-low. Gently stir until vegetables and noodles are evenly coated and sauce is heated through.

Panko Chicken/Tofu Instructions:

  1. Preheat oven to 350°C, and line a baking sheet with parchment paper.
  2. Pound chicken breasts with a meat tenderizer until about half the origin.
  3. In a mixing bowl, coat chicken (or tofu) with sesame oil, along with 1/2 tsp. each S&P. In a separate bowl, combine breadcrumbs and spices.
  4. Generously dredge sesame protein in breadcrumb mixture, and transfer to baking sheet.
  5. Bake chicken 12-15 minutes, turning once. Chicken is ready when a meat thermometer reaches 165°F at the thickest part of the breast, panko is golden brown and no pink remains.  Allow to rest 10 minutes before slicing. If using tofu, bake 20-25 minutes. Tofu is ready when panko is golden brown, and tofu is heated all the way through.

Serve immediately, with desired toppings and protein of your choice.

*Special tip: This pasta tastes just as good cold! If the noodles stick when cold, add a little extra rice vinegar and stir well!