One Pot Thai Pasta
One Pot Thai Pasta is whole wheat spaghetti and colorful veggies in a flavorful Thai peanut sauce. It’s a satisfying vegetarian dinner that’s on the table in under 30 minutes!
This time of year I’m typically grilling food for dinner, but if I’m not, it’s a safe bet that I’m making pasta.
One pot pasta recipes are my favorite because there’s only one pot to wash (hence the name!), and they’re generally on the table in about 30 minutes from start to finish.
Pasta primavera and chicken pesto pasta are dinnertime staples, but this One Pot Thai Pasta is my personal favorite.
I’ve made this vegetarian pasta recipe several times in the past few months, and it still seems like a treat every time I eat it. The flavors in the Thai peanut sauce are some of my favorite.
The sauce has the tanginess of rice wine vinegar, umami from the soy sauce, a citrus kick from the lime juice, and creaminess from the peanut butter.
It gets better from there, because we also have freshness from lots of chopped cilantro and a nice crunch from chopped peanuts.
I promise that you won’t miss the meat in this hearty vegan dinner. 🙂
Why you’ll love this recipe:
- This Thai spaghetti is packed with whole wheat spaghetti, a delicious array of veggies, and a flavorful Thai peanut sauce.
- It comes together in one pot and it’s ready in 30 minutes.
- It’s a satisfying meatless meal that the entire family will love.
- It’s customizable with your favorite pasta and veggies.
Recipe ingredients
Ingredient notes
- Whole wheat spaghetti. Sub the whole wheat spaghetti with your favorite pasta.
- Veggies. This recipe includes mushrooms, red onion, carrot, bell pepper, ginger and garlic, but these veggies may be substituted with your favorites.
- Vegetable stock. Use my homemade vegetable stock or your favorite store bought brand.
- Peanut butter. The peanut butter thickens the sauce and makes this dish extra satisfying. It can be substituted with your favorite nut butter or even sunflower butter.
- Soy sauce. I prefer to use low sodium soy sauce to control the amount of salt. The soy sauce may also be substituted with tamari or coconut aminos.
- Rice wine vinegar. The acid from the rice wine vinegar balances the salty umami flavor in the soy sauce. It may be substituted with apple cider or white vinegar, or use extra lime juice.
- Lime. A bit of fresh lime juice adds a pop of bright flavor.
- Cilantro. Not a fan of cilantro? Sub with freshly chopped parsley if desired.
- Peanuts. The peanuts add a crunchy texture to the dish. Sub with toasted almonds or your favorite seeds if desired.
How to make Thai spaghetti
This Thai pasta recipe is extremely easy to prepare and comes together in just one pot.
The starches from the pasta create a silkiness in this dish that makes it extra special!
Pro tip: Prep your veggies up to a few days in advance to prepare this dish even more quickly.
See the recipe card below for full instructions.
- Heat the oil in a large pot over medium heat. Cook the onion, mushrooms and carrots for 5 minutes, then add the garlic, ginger and bell pepper and cook 2 minutes longer.
- While the vegetables cook, whisk together the soy sauce, vinegar and peanut butter.
- Add the peanut butter mixture to the skillet, followed by the vegetable broth and stir to combine.
- Add the spaghetti and submerge it into the liquid to soften.
- Increase the heat to medium high, cover and bring to a boil. Once boiling, remove the lid and lower the heat to medium. Cook for 9-12 minutes or until the pasta is al dente and has absorbed most of the liquid, stirring occasionally.
- Remove from heat and stir in the lime juice and cilantro. Serve with chopped peanuts.
Recipe notes
- Pro tip: Prep your veggies up to a few days in advance to prepare this dish even more quickly.
- Customize this dish with your favorite pasta and veggies.Sub the peanut butter with your favorite nut butter or sun butter.
- Add tofu or shredded chicken for added protein.
- Store leftover Thai pasta in the refrigerator for up to 3 days.
More one pot pasta recipes you’ll love:
- 3-Ingredient One Pot Pasta by Kim’s Kravings
- Pasta e fagioli
- Farfalle pasta
- Red pepper pasta
- Skillet lasagna
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
One Pot Thai Pasta
Ingredients
- 1 tablespoon olive oil
- 1/2 red onion halved and sliced into half moons
- 16 ounces cremini mushrooms stemmed and sliced
- 1 large carrot cut into matchsticks
- 2 cloves garlic
- 1 tablespoon grated fresh ginger*
- 1 large bell pepper sliced (I used 1/2 yellow and 1/2 red)
- 5 tablespoons reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons creamy peanut butter sub with your favorite nut butter or sun butter
- 3 1/2 cups vegetable stock
- 8 ounces whole wheat spaghetti sub with your favorite pasta
- 1 lime juiced; plus more for serving
- 1/2 cup chopped cilantro
- 1/2 cup chopped peanuts
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the red onion, mushrooms, and carrots and cook for 5 minutes or until softened. Add the garlic, ginger, and bell pepper and saute 2 minutes.1 tablespoon olive oil, 1/2 red onion, 16 ounces cremini mushrooms, 1 large carrot, 2 cloves garlic, 1 tablespoon grated fresh ginger*, 1 large bell pepper
- Whisk together the soy sauce, vinegar, and peanut butter. Add to the skillet, followed by the broth, and stir to combine.5 tablespoons reduced sodium soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons creamy peanut butter, 3 1/2 cups vegetable stock
- Add the spaghetti and submerge it in the liquid to soften. Increase the heat to medium high, cover, and bring to a boil. Remove the lid and lower the heat to medium. Cook for 9-12 minutes or until the pasta is al dente and has absorbed most of the liquid, stirring occasionally.8 ounces whole wheat spaghetti
- Remove from heat and stir in the lime juice and cilantro. Serve with the chopped peanuts, extra lime, and enjoy!1 lime, 1/2 cup chopped cilantro, 1/2 cup chopped peanuts
Video
Notes
- Pro tip: Prep your veggies up to a few days in advance to prepare this dish even more quickly.
- Customize this dish with your favorite pasta and veggies.Sub the peanut butter with your favorite nut butter or sun butter.
- Add tofu or shredded chicken for added protein.
- Store leftover Thai pasta in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
47 Comments on “One Pot Thai Pasta”
Delicious dish. Thanks for sharing. You can add some chili oil/flakes for garnishing as well. Mine turns out really good. I would sauté garlic and ginger before the veggies the next time I make it so it even smells better. This is gonna be one of my favorite go-to weeknight dinner.
Glad you enjoyed this Krystal and thanks so much for the feedback! 🙂
Curious, how would you prepare the tofu if you added it to this dish? Â
I would add the tofu in during the last 5-10 minutes or so to impart some flavor. I don’t use it, but that’s what I would try!
Thanks Marcie! Â I am new to your site and have found some great recipes to try!
Welcome Suzy and enjoy!
I never comment on recipes, but I HAD to here. OMG! I made this tonight and even my picky 5 year old chowed it down. Sooooo yummy! I did make the pasta separate and then added to the veggie/sauce. I made it two hours ago and want more, ha ha!
It makes me so happy to hear this — thank you for leaving your feedback! And I’m especially glad that your 5 year old loved it! 🙂
Thanks for a fun recipe, Marcie. It warmed me up twice, once while cooking then again when I ate it. I was chilly since it’s as cold as it ever gets here in sunny, southern California. We only have crunchy PB but it worked out fine, lots of little nut bits throughout. I had to improvise for the soy sauce and use Teriyaki sauce and a little sesame seed oil. Also, I cooked the pasta separately since it didn’t look like my pot was big enough. Everything melded together in the end, in my serving dish….. or ‘got married’, as my mom used to say.
I’m so glad that you enjoyed the recipe Susan and thank you for leaving your feedback. I appreciate it!
Tastes great but was way too much water/ broth,my pasta cooked and there was a lot of water still. Didn’t want it to be over cooked so I pulled it off the stove. Otherwise tasty, thanks!
Hi Miki! I’m sorry to hear that this dish turned out watery for you. Thank you for leaving your feedback!
A+ I added Bok Choy and used Buckwheat Soba noodles. This recipe is a keeper! Thank you!
Bok choy and buckwheat soba noodles sound amazing! Thank you for taking the time to leave your feedback Suzanne — I appreciate it!
This turned out great! I made mine with tofu and I think next time I’ll try adding in some bok choy. The flavors all melded together really well, will definitely be making this again!
I’m so glad you enjoyed the pasta Laura and thank you so much for taking the time to leave your feedback! 🙂
I love one pot dishes and I always need more ideas!
Me too! 🙂