One Pot Wonder Thai Style Peanut Pasta Recipe

One Pot Thai Pasta

Take a trip to Thailand in just one pot!

After discovering the One Pot Wonder technique for cooking pasta, I admit I am a bit obsessed with making new versions of this stunningly simple pasta dish with a silky smooth sauce.

And so, food fans, after dozens of pots o’ pasta – yes, I do sacrifice for my art – I present this One Pot Wonder 2.0 Thai Style Peanut version.

I love the flavors of a great Pad Thai, so I decided to throw all those flavors in a pot with linguine pasta instead of rice stick noodles, the classic Pad Thai noodle.

I added veggies that I love in Thai cuisine, and a scoop of peanut butter to melt into the sauce. The sauce that develops is rich and creamy due to the peanut butter. And the whole dish is a symphony of Thai flavors. Do put this on your Must Try List!

Just a few notes: the photo above has parsley, but I would normally use cilantro – just didn’t have any on hand when I made this one – parsley works, but cilantro is better, IMHO. And, chopped cilantro, mung bean sprouts, chopped peanuts and a squeeze of fresh lime on top of each plate full complete this dish and make it more authentic. I added some sliced chunks of ginger and some sliced limes that you need to fish out before serving. ((Also, I did not use fish sauce in this recipe to make it vegan, but if you like using this classic Asian sauce used in traditional Pad Thai, it adds a pungent note.))

Thai Peanut Pasta Recipe - AFTER

Thai Peanut Pasta Recipe – AFTER

 — posted by Donna


Serves 4 to 6

12 ounces linguine
4 cups vegetable broth
1/2 cup water
1 tablespoon brown sugar
4 cloves garlic, thinly sliced
I tablespoon tamarind paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts, chopped
2 tablespoons peanut butter

Add at the end of cooking:
One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
Juice of one lime

Optional garnishes:

Chopped peanuts
Mung bean sprouts

Place all ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.

Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

Check out some fabulous Pad Thai flavors in the blogosphere:

Pad Thai, Rasa Malaysia
Pad Thai Popcorn, Food Wishes
Green Papaya Pad Thai, She Simmers
Spaghetti Squash Pad Thai, Family Fresh Cooking
Shrimp and Tofu Pad Thai, Foodie Crush
Pad Thai Pasta Salad, Food in My Beard


  1. Kate says

    I found this recipe about a year ago and, since then, we’ve made it at least once a month! It’s such an easy and delicious weeknight dinner. I swap out some of the broth for coconut milk and add a tablespoon or two of red curry paste. Really excellent!

    • Nyna says

      Likely not; rice noodles especially are notorious for cooking much faster than regular what pasta and after 10 minutes would likely have turned to mushy paste.

      • Lauren Allison says

        I alsways use rice noodles with this, but I just add them at the very end since they do quick so much faster (as stated above). They are delicious with this meal!


Leave a Reply

Your email address will not be published. Required fields are marked *