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Thai Chicken Pasta – 4 Freestyle Points

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This is the perfect recipe to use up leftover chicken. It’s also great for those busy nights that you don’t feel like being in the kitchen forever. That sounds like a win-win to me!

The recipe itself is only 4 Freestyle points per serving. I garnished mine with cilantro, green onions and sesame seeds. It was delicious!

Thai Chicken Pasta

  • Servings: 4
  • Difficulty: easy
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Yield: 4 servings (1 heaping cup per serving – 4 Freestyle Points


  • 2 cups skinless chicken breast, chopped
  • 4 oz. spaghetti
  • 4 tablespoons PB2 (powdered peanut butter)
  • 2 tablespoons water
  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sriracha sauce
  • 1 tablespoon sesame oil
  • Juice of 1/2 a lime
  • 1 green onion, chopped
  • 1 1/2 cups packaged coleslaw mix

Optional garnish: cilantro, sesame seeds and additional green onions


  1. Cook the spaghetti according to the directions on the package, then drain.
  2. In a small bowl mix the PB2 powder and water together. Stir until smooth. Add the soy sauce, rice vinegar, sriracha sauce and lime juice. Stir until blended.
  3. Add sesame oil to a large saute pan set to medium. Add chicken once the oil is heated.
  4. Add the sauce to the saute pan. Cook until the sauce and chicken is warm.
  5. Add the coleslaw and cook for 1 minute.
  6. Next, stir in the cooked spaghetti noodles. Cook until everything is heated through, about 3 minutes.



Wednesday 14th of February 2018

This was really salty. I used low salt soy sauce and it was almost inedible. The colour was very dark brown and peanut flavour is totally overpowered by soy sauce. Can you check details.

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