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Thai Peanut One-Pot Pasta | EpicureDelight

Thai Peanut One-Pot Pasta

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Thai peanut one-pot pasta simmers spaghetti in a thin peanut-soy-lime broth with bell pepper and carrots, finished with sesame oil and crushed peanuts. The lighter peanut sauce is built by whisking natural peanut butter into warm broth before cooking begins.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 10 oz spaghetti (or flat rice noodles)
Vegetables
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 4 scallions, cut into 1-inch pieces (whites and greens separated)
  • 1 cup snap peas, strings removed
Aromatics
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
Peanut Broth
  • 3½ cups low-sodium chicken or vegetable broth, warmed
  • 3 tablespoon natural peanut butter (creamy)
  • 3 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha (optional)
  • 1 teaspoon sesame oil
  • 1 teaspoon neutral oil
Garnish
  • ⅓ cup roasted peanuts, roughly crushed
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 tablespoon sesame seeds (optional)

Equipment

  • Large wide pot or Dutch oven
  • Whisk
  • Microplane or box grater
  • Tongs

Method
 

  1. Warm broth in the pot over medium-low until steaming (about 160°F). Add peanut butter, soy sauce, and rice vinegar. Whisk 60–90 seconds until completely smooth.
  2. Add neutral oil, garlic, ginger, and scallion whites. Cook over medium heat 2 minutes, stirring.
  3. Increase heat to a gentle boil. Add spaghetti (break in half), bell pepper, and shredded carrots. Stir to separate noodles.
  4. Cook over medium, stirring every 2 minutes, for 12–14 minutes until spaghetti is al dente. Add snap peas in the last 3 minutes.
  5. Remove from heat. Stir in sesame oil, sriracha, scallion greens, and juice of ½ lime. Taste and adjust.
  6. Divide among bowls. Top with crushed peanuts, cilantro, sesame seeds, and lime wedges.

Notes

  • Whisk peanut butter into warm (not boiling) broth — boiling liquid causes it to seize.
  • Use natural peanut butter only; stabilizers in conventional peanut butter create a gummy sauce.
  • Add sesame oil off heat; it turns bitter when cooked at high heat.
  • Add lime juice at the finish, not during simmering, to preserve brightness.
  • Peanut sauce thickens in the fridge; add broth when reheating.

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