One-Pot Thai Peanut Pasta with Lime and Basil

One‑pot pasta recipes are ideal on busy nights because the whole meal cooks in a single pan, which means less time washing up and more time enjoying dinner. This One Pot Thai Pasta is a favorite for its balance of savory, sour, and nutty flavors.

The peanut sauce is simple but layered: rice wine vinegar provides brightness, soy sauce brings umami, fresh lime adds a citrus lift, and peanut butter creates a rich, creamy texture. Fresh cilantro and chopped peanuts finish the dish with herbaceous notes and crunch.

The recipe uses plenty of vegetables, so it feels hearty without meat. It’s also flexible—swap in your preferred pasta, vegetables, or nut butter to suit dietary needs or whatever’s in your pantry.

Why you’ll love this recipe

• This Thai pasta features whole wheat spaghetti, a colorful mix of vegetables, and a flavorful Thai peanut sauce.
• It’s a true one‑pot meal that cooks quickly—ready in about 30 minutes from start to finish.
• Meatless and satisfying, it works for vegetarian dinners and will please the whole family.
• Easily customizable: swap pastas, veggies, or nut butters to match your tastes or pantry items.

Recipe ingredients

This is a simple, adaptable recipe. Use whatever combination of pasta and vegetables you have on hand.

• Whole wheat spaghetti. Feel free to substitute regular or gluten‑free pasta.
• Vegetables. The recipe uses cremini mushrooms, red onion, carrot, bell pepper, grated fresh ginger, and garlic; swap any of these for your favorites.
• Vegetable stock. Use homemade or store‑bought vegetable broth.
• Peanut butter. Creamy peanut butter thickens the sauce and adds richness; you can substitute another nut butter or sunflower butter.
• Soy sauce. Reduced‑sodium soy sauce helps control salt; tamari or coconut aminos are good alternatives.
• Rice wine vinegar. Adds bright acidity; apple cider vinegar, white vinegar, or extra lime juice can work in a pinch.
• Lime. Fresh lime juice brightens the finished dish.
• Cilantro. If you don’t like cilantro, chopped parsley is a fine substitute.
• Peanuts. Chopped peanuts add crunch; toasted almonds or seeds also work well.

See the recipe card below for exact quantities and the complete ingredient list.

How to make Thai pasta

This one‑pot Thai peanut pasta is straightforward and fast. The starch released from the pasta helps create a silky sauce as it cooks.

Pro tip: Chop your vegetables up to a few days ahead to speed assembly on a weeknight.

Full instructions are provided in the recipe card below.

1. Sauté the vegetables. Heat oil in a large skillet or pot over medium heat. Cook the onion, mushrooms and carrots about 5 minutes until they soften. Add garlic, ginger and bell pepper and sauté another 1–2 minutes.
2. Make the sauce. Whisk soy sauce, rice wine vinegar and peanut butter in a bowl until smooth, then add it to the skillet with the vegetables.
3. Add broth. Pour in the vegetable stock and stir to combine so the sauce and broth mix evenly with the vegetables.
4. Cook the pasta in the pot. Add the spaghetti and press it into the liquid so it softens. Increase heat to medium‑high, cover and bring briefly to a boil, then reduce heat to medium.
5. Simmer until al dente. Cook, uncovered, stirring occasionally, for about 9–12 minutes or until the pasta is al dente and most of the liquid has been absorbed.
6. Finish and serve. Remove from heat and stir in fresh lime juice and chopped cilantro. Garnish with chopped peanuts and serve with extra lime on the side.

Recipe FAQs

How long do leftovers last?

Store leftover Thai pasta in an airtight container in the refrigerator for up to 3 days. Noodles will continue to soften over time.

Can I use a different type of pasta?

Yes. Any pasta shape will work, but cooking times may vary depending on the thickness and shape of the noodles.

Can this be made in advance?

You can prep the vegetables and aromatics ahead of time and refrigerate them separately. If the chopped ingredients are ready, this dish can be assembled and cooked in about 15 minutes. For fully cooked make‑ahead meals, note that the pasta texture will change after refrigeration.

Serving suggestions

The recipe is hearty on its own, but you can add a protein or a simple vegetable side to extend the meal or add more texture.

• Add chickpeas, cooked shrimp, pan‑seared tofu, or shredded chicken to boost protein.
• Serve with a simple green salad—baby lettuces or a butter lettuce salad add a crisp contrast.
• Roasted vegetables like asparagus or broccoli pair nicely for an extra vegetable side.

Recipe notes

• Make ahead: Chop veggies a few days in advance to speed dinnertime prep.
• Customize the dish by swapping pastas, changing vegetables, or using another nut butter or sunflower butter instead of peanut butter.
• If you like heat, add a pinch of red pepper flakes or a drizzle of chili oil to the sauce.

One Pot Thai Pasta

Servings: 6   |   Prep Time: 10 mins   |   Cook Time: 15 mins   |   Total Time: 25 mins

Thai pasta tosses whole wheat spaghetti and colorful vegetables in a creamy Thai peanut sauce for a satisfying vegetarian meal on the table in under 30 minutes.

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, minced
• 1 tablespoon grated fresh ginger
• 1 large bell pepper, sliced
• 5 tablespoons reduced sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons creamy peanut butter
• 3 1/2 cups vegetable stock
• 8 ounces whole wheat spaghetti
• 1 lime, juiced (plus extra for serving)
• 1/2 cup chopped cilantro
• 1/2 cup chopped peanuts

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the red onion, mushrooms, and carrots and cook about 5 minutes until slightly softened. Add the garlic, ginger, and bell pepper and sauté 1–2 minutes more.
2. Whisk together the soy sauce, rice wine vinegar, and peanut butter until smooth. Pour the mixture into the skillet and stir to combine. Add the vegetable stock and mix thoroughly.
3. Add the spaghetti, pressing it into the liquid so it softens. Increase heat to medium‑high, cover briefly to bring to a boil, then reduce heat to medium. Stir occasionally and cook 9–12 minutes until pasta is al dente and most liquid is absorbed.
4. Remove from heat and stir in lime juice and cilantro. Serve topped with chopped peanuts and extra lime wedges if desired.

Notes

• Prep the vegetables ahead of time to shorten hands‑on time the day you cook.
• Substitute other pastas or nut butters to suit dietary needs.
• Add tofu, shredded chicken, or shrimp for extra protein.
• Leftovers keep up to 3 days in the refrigerator; pasta will soften with storage.

Nutrition (per serving)

Calories: 310 kcal • Carbs: 42 g • Protein: 14 g • Fat: 12 g • Sodium: 525 mg • Fiber: 4 g

Rated 4.6 out of 5 based on 38 reviews.