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Thai-Style Chicken, Mushroom & Pasta Stir-Fry

Prep 15 min Cook 12 min Difficulty 2/5

Quick Thai-style chicken, mushroom & linguine stir-fry — tangy, savory, ready in 30 minutes. Simple weeknight meal with pantry-friendly ingredients.

Why this recipe works

This Thai-style chicken, mushroom and linguine stir-fry combines simple Asian pantry flavors with everyday pasta for a fast, satisfying meal. It suits cooks who want a quick weeknight dinner that’s packed with umami and bright lime notes. The recipe is forgiving—use what you have, adjust the heat, and finish with scallions and cilantro for freshness.

Search intent: quick Thai chicken pasta recipe
  • Thai chicken pasta
  • chicken mushroom stir-fry
  • quick weeknight pasta
  • linguine stir-fry recipe
  • easy Thai-style dinner

Key takeaways

Ready in ~30 minutes — 15 min prep, 12 min cook.
Uses pantry sauces (soy, fish, lime) for bright flavor.
Flexible: swap linguine for rice noodles or make vegetarian.

Recipe guide

This Thai-style chicken, mushroom and linguine stir-fry combines simple Asian pantry flavors with everyday pasta for a fast, satisfying meal. It suits cooks who want a quick weeknight dinner that’s packed with umami and bright lime notes. The recipe is forgiving—use what you have, adjust the heat, and finish with scallions and cilantro for freshness.

A tangy, savory stir-fry that turns pantry staples into a 30-minute weeknight dinner.

  • Ready in ~30 minutes — 15 min prep, 12 min cook.
  • Uses pantry sauces (soy, fish, lime) for bright flavor.
  • Flexible: swap linguine for rice noodles or make vegetarian.

Ingredients & Equipment

Ingredients (serves 2): 200 g dried linguine, 300 g boneless chicken thighs (sliced), 150 g cremini mushrooms (sliced), 50 g grated Parmesan, 2 tbsp vegetable oil, 2 cloves garlic (minced), 1 tbsp fresh ginger (minced), 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp brown sugar, 2 stalks scallion (sliced), 1 pinch red pepper flakes, salt to taste, fresh cilantro to garnish (optional). Equipment: large pot, skillet or wok, tongs.

Step-by-Step Cooking

1) Cook linguine in salted boiling water until just al dente; reserve 1 cup pasta water and drain. 2) Pat chicken dry, season with salt and a pinch of red pepper flakes. Heat 1 tbsp oil over medium-high, stir-fry chicken 4–5 minutes until browned; remove. 3) Add remaining oil, sauté garlic and ginger 30 seconds, add mushrooms and cook ~4 minutes until browned. 4) Return chicken, whisk soy, fish sauce, lime juice and brown sugar, pour in and toss. 5) Add linguine, toss and add reserved pasta water a little at a time to loosen. Stir in Parmesan and scallions, adjust seasoning, garnish with cilantro and serve immediately.

Timing, Tips & Variations

Timing: 15 min prep, 12 min cook. Tips: don’t overcook pasta—finish in the pan so it soaks the sauce. If sauce is thin, reduce briefly over high heat; if too thick, add more reserved pasta water. Variations: swap linguine for rice noodles, use chicken breast, or make vegetarian with firm tofu and extra mushrooms.

Ingredients

  • 200 g dried linguine
  • 300 g boneless chicken thighs, sliced
  • 150 g cremini mushrooms, sliced
  • 50 g grated Parmesan cheese
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • 2 stalks scallion, sliced
  • 1 pinch red pepper flakes
  • Salt to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook linguine until just al dente, reserve 1 cup pasta water, then drain.
  2. Pat chicken dry, season lightly with salt and a pinch of red pepper flakes.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add chicken and stir-fry until browned and cooked through, about 4–5 minutes, then remove and set aside.
  5. Add a bit more oil if needed, then sauté garlic and ginger for 30 seconds until fragrant.
  6. Add sliced mushrooms and cook until they release liquid and begin to brown, about 4 minutes.
  7. Return chicken to the pan and stir to combine with mushrooms.
  8. Whisk together soy sauce, fish sauce, lime juice, and brown sugar, then pour into the pan.
  9. Add cooked linguine and toss thoroughly, adding reserved pasta water a little at a time to loosen the sauce.
  10. Stir in grated Parmesan and scallions, adjust seasoning with salt and more lime or soy if needed.
  11. Remove from heat and garnish with fresh cilantro if using, serve immediately.

FAQs

Can I use rice noodles instead of linguine? Yes — use 200–250 g rice noodles (soak or briefly boil per package) and toss into the stir-fry the same way as the linguine.
How long will leftovers keep and how should I reheat them? Store cooled leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water or oil to loosen the sauce.
How can I make this dish vegetarian? Replace chicken with firm tofu (press and cube) or extra mushrooms; omit fish sauce and add a splash more soy and lime for depth.