Thai Peanut Stuffed Shells

The exotic flavors of an authentic Pad Thai are served up in a new and inventive way
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 5
Calories 553kcal
Author Slim Pickin's Kitchen


For the shells:

  • 30 jumbo pasta shells
  • 2 large 6-8 oz. chicken breasts
  • 2 tsp olive oil
  • 1-2 tsp poultry seasoning or steak seasoning
  • ½ large sweet onion
  • 12 baby carrots
  • 3 large celery stalks
  • 2 garlic cloves
  • ½ large green bell pepper
  • ½ large red bell pepper
  • 2 cups raw spinach
  • 2 handfuls fresh cilantro
  • ½ cup frozen edamame shelled
  • drizzle of sesame oil
  • ½ cup peanuts or cashews chopped
  • salt and pepper to taste

For the sauce:

  • 2/3 cup creamy peanut butter
  • juice & zest of one fresh lime
  • ½ tsp siracha more or less depending on the spice level you like
  • 2 tbsp teriyaki sauce
  • 1 tbsp low sodium soy sauce
  • 2 inch cube freshly grated ginger
  • 1 ¼ cups low sodium chicken stock


For the shells, sauce, and filling:

  • Cook pasta according to package directions. Drain, separate, and place shells on large cookie sheet lined with parchment or wax paper to prevent them from sticking together. Cover with damp paper towels until ready to fill.
  • While the pasta is cooking, sprinkle the poultry seasoning over both sides of the chicken breast and chop the onion, carrots, celery, garlic, bell peppers, spinach, cilantro, and nuts and grate the ginger. Now make the sauce.
  • In a separate bowl, add peanut butter, lime juice and zest, siracha, teriyaki, soy, fresh ginger, and half of the chopped garlic.
  • In a microwave safe bowl or cup, heat chicken stock for 2 minutes then whisk one cup of it into the peanut butter mixture until smooth and silky. Set aside until ready to use.
  • Once pasta is cooked, veggies are chopped, and sauce is made, pre-heat a sauté pan over medium-high heat until slightly smoking.
  • Once smoking, add 1 tsp olive oil then the chicken breast to the pan. Cook until just cooked through, about 5-6 minutes per side.
  • Remove chicken from pan, cover with tin foil, and let rest while you continue to make the filling.
  • Using the same sauté pan, lower the heat to medium add the remaining oil, then sauté the onion, half of the carrots, half of the celery, half of the bell pepper, the remaining garlic, and a sprinkle of salt and pepper until the onions and celery are translucent. About 2-3 minutes. Add the spinach and sauté a few minutes longer. Turn off the heat.
  • To easily shred the chicken, add to the bowl of a stand mixer with the paddle attached. Mix on medium until the chicken is completely shredded. Add the sautéed veggie mixture, half of the cilantro, 1/4 cup of edamame, a drizzle or two of sesame oil, ½ cup of the peanut sauce, and salt & pepper (if needed) to the bowl. Stir with a spoon until incorporated.

Time to stuff the shells!

  • Preheat oven to 350°.
  • Spray a casserole dish with cooking spray and add just enough of the sauce to coat the bottom of the dish.
  • Stuff shells with about a tbsp. or so of the chicken mixture and line in the casserole dish.
  • Top the stuffed shells with ¾ of the remaining sauce, making sure each shell gets coated, and bake, uncovered, for roughly 20-25 minutes or until heated through.
  • Remove from oven and let cool for a few minutes.
  • To serve, heat the remaining chicken stock in the microwave and add to the remaining peanut sauce to thin out. Drizzle the last of the sauce over the shells then sprinkle with remaining carrots, celery, peppers, edamame, cilantro, and cashews.
  • Enjoy!


*WWpts= 12 pts per serving* *WWpts+= 14 pts per serving*


Serving: 6g | Calories: 553kcal | Carbohydrates: 58g | Protein: 30g | Fat: 22g | Fiber: 6g