Spicy Thai Pasta
Elevate your weeknight dinners with this bold and flavorful Spicy Thai Pasta! Combining tender spaghetti or linguine with a creamy coconut milk and peanut butter sauce infused with red curry paste, lime juice, and a touch of brown sugar, this dish perfectly balances spicy, savory, and slightly sweet flavors. Sautéed carrots and red bell peppers add vibrant color and crunch, while garlic, ginger, and red chili flakes bring a fragrant, zesty kick. Topped with fresh cilantro, green onions, and crushed peanuts for the perfect garnish, this 35-minute recipe is a quick and easy way to enjoy Thai-inspired comfort food at home. Ideal for spice lovers looking for a satisfying, plant-based meal, it’s sure to be a hit at your dining table!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 1 cup coconut milk (full-fat)
- 1 tbsp creamy peanut butter
- 2 tbsp red curry paste
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 3 cloves garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp red chili flakes
- 1 large carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 3 green onions, chopped
- 2 tbsp cilantro, chopped
- 1 tbsp vegetable oil
- 2 tbsp crushed peanuts for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a small bowl, whisk together the coconut milk, peanut butter, red curry paste, soy sauce, lime juice, and brown sugar. Set the sauce mixture aside.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Add the red chili flakes, julienned carrot, and sliced red bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables are slightly tender but still crisp.
Pour the prepared sauce into the skillet, stirring well to combine with the vegetables. Simmer on low heat for 3-4 minutes, allowing the flavors to meld together.
Add the cooked pasta to the skillet, tossing gently to coat it evenly with the spicy Thai sauce.
Remove the skillet from heat and sprinkle the chopped green onions and cilantro over the pasta.
Serve hot, garnished with crushed peanuts for added crunch. Enjoy your Spicy Thai Pasta!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.1 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
