This Thai Pasta is made by tossing whole wheat spaghetti and colorful veggies in a flavorful Thai peanut sauce. It’s a satisfying vegetarian dinner that’s on the table in about 30 minutes!

Overhead view of Thai peanut pasta in a skillet with a wooden spoon

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.

One pot pasta primavera has been a dinnertime staple in our house for years, but this One Pot Thai Pasta is my personal favorite.

I’ve made this quick and easy 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 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.

It’s bulked up with plenty of colorful veggies, so I promise that you won’t miss the meat in this hearty vegetarian dinner. 🙂

Want a lighter take on these flavors? Try my Thai chicken salad with peanut dressing!

Thai pasta in a skillet with a wooden spoon
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Why you’ll love this recipe

  • This Thai pasta is packed with whole wheat spaghetti, a delicious array of veggies, and a flavorful Thai peanut sauce.
  • It an easy recipe that comes together in one pot and is 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

This is a simple recipe that’s easy to customize using whatever combination of pasta and vegetables you have on hand.

Overhead view of ingredients needed for Thai peanut sauce pasta
  • Whole wheat spaghetti. Sub the whole wheat spaghetti with your favorite pasta (regular or gluten-free).
  • Vegetables. 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.

See the recipe card below for the full list of ingredients and quantities.

How to make Thai pasta

This Thai peanut 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.

Photo collage showing how to make Thai pasta in one pot
  1. Sauté the vegetables. 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.
  2. Make the peanut sauce. While the vegetables cook, whisk together the soy sauce, vinegar and peanut butter.
  3. Add the peanut butter mixture to the skillet. Then, add the vegetable broth and stir to combine.
  4. Add the spaghetti. Submerge it into the liquid to soften.
  5. Simmer until done. Cook for 9-12 minutes or until the pasta is al dente and has absorbed most of the liquid, stirring occasionally.
  6. Garnish and serve. Remove from heat and stir in the lime juice and cilantro. Serve with chopped peanuts.

Recipe FAQs

How long do leftovers last?

Store leftover Thai pasta in the refrigerator for up to 3 days.

Can a different type of pasta be used?

You can use any kind of pasta you’d like in this recipe, noting that the cook time might need to be adjusted depending on the size and shape of the noodles.

Can this recipe be made in advance?

Leftovers will last up to 3 days in the fridge, but the noodles soften over time.

If you’re looking for ways to get this meal on the table faster, try prepping the vegetables and aromatics in advance and refrigerating them in separate containers. If you do that, you’ll be able to throw the Thai peanut pasta together in about 15 minutes day of.

Thai peanut pasta in a bowl with lime and peanuts

Serving suggestions

This is a hearty meal as written, but you’re welcome to add your choice of protein to stretch the recipe even further. Or, pair it with a simple vegetable side dish for some added freshness.

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. Or, sub the peanut butter with your favorite nut butter or sun butter.
  • If you prefer your pasta spicy, you’re welcome to add a pinch of red pepper flakes to the sauce.

More one pan dinner recipes you’ll love

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

One Pot Thai Pasta

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 0 minutes
Total Time: 25 minutes
Thai pasta is made by tossing 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!
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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

Calories: 310kcal, Carbohydrates: 42g, Protein: 14g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 525mg, Potassium: 719mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2956IU, Vitamin C: 40mg, Calcium: 63mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: 30 minute meals
Cuisine: Thai
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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