Vegetarian Thai Peanut Linguine | Recipe
Prep time
Cook time
Total time
This vegetarian Thai peanut linguini has a western twist on the popular pad thai dish.
Recipe type: Pasta
Cuisine: Asian Fusion
Serves: 6-8
For The Pasta
  • 1 lb dry linguini
  • 2 Tbsp olive oil
  • 1 medium red bell pepper (sliced)
  • 1 medium yellow bell pepper (sliced)
  • 1 medium yellow onion (thinly sliced)
  • 4 cloves garlic (minced)
  • ½ cup fresh cilantro (chopped)
For The Sauce
  • ½ cup crunchy peanut butter
  • ¼ cup low sodium soy sauce
  • 2 tsp sesame oil
  • 1 Tbsp olive oil
  • 1 tsp sambal oelek (optional)
  • ½-1 cup pasta water
For The Garnish (per plate)
  • ½ cup bean sprouts
  • ¼ cup carrots (julienned)
  • 1 Tbsp scallion (julienned)
  1. Bring a pot of salted water to a boil and cook your linguini.
  2. Heat olive oil in a large saute pan. Add bell peppers and onions and cook until soft (about 5 minutes).
  3. Add garlic to the peppers and onions, stir, and remove from heat.
  4. Whisk all the sauce ingredients together in a mixing bowl until the peanut butter is completely incorporated and the sauce becomes smooth.
  5. Drain the cooked linguini, reserving 1 cup of pasta water. Set aside.
  6. Add the linguini back into the large pot. Add the sauteed veggies and peanut sauce. Stir until combined. If the sauce is too thick, thin out with a little bit of reserved pasta water.
  7. Stir in fresh cilantro.
  8. Plate and add sprouts, carrots, and scallions. Enjoy!
Recipe by Maria Jung at