Looking for a quick easy dish that you can make ahead and use whatever is hanging in out in your fridge? Look no further!  This tasty Thai pasta dish is quick and makes a great side dish, main meal, pot luck addition and is great for lunch the next day!
And if you’re allergic to peanuts, almond butter makes a great substitute!

Recipe ~ Thai Peanut Pasta

Thai Peanut Pasta


  • 1/2 cup peanut butter
  • 1/4 cup soy sauce (or Bragg's Amino Acids)
  • 1/4 cup rice vinegar
  • 1 Tbsp sesame oil
  • 2 Tbsp Sriracha (or spice of choice)
  • 1/4 cup water
  • 1 Tbsp minced ginger
  • 3 cloves garlic, minced
  • 2 Tbsp brown sugar
  • 1 lb whole wheat pasta
  • Chopped veggies ~ whatever you have on hand. Suggestions: carrots, onions, peppers (green, red, yellow), cucumber, snap peas, peas, leeks.


  1. Cook the pasta per package instructions.
  2. While it's cooking, mix the first 9 ingredients together in a bowl & set aside.
  3. Chop whatever veggies you have on hand and set aside.
  4. Drain the pasta.
  5. Add the chopped veggies & sauce. Stir well. Refrigerate for 1 hour and then ENJOY!
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