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Thai Pasta with Spicy Peanut Sauce

We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. —Donna McCallie, Lake Park, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 package (12 ounces) whole wheat linguine
  • 1 jar (11-1/2 ounces) Thai peanut sauce
  • 2 tablespoons lime juice
  • 2 cups bean sprouts
  • 1 large cucumber, peeled, seeded and chopped
  • 2 medium carrots, julienned
  • 5 green onions, sliced
  • 1 small sweet red pepper, julienned
  • 1/2 cup minced fresh cilantro


  • Cook linguine according to package directions. Drain; return to pan.
  • In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.
Nutrition Facts
1-3/4 cups: 410 calories, 12g fat (2g saturated fat), 0 cholesterol, 452mg sodium, 66g carbohydrate (18g sugars, 8g fiber), 14g protein.

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Average Rating:
  • test
    Jun 27, 2017

    No comment left

  • muffbear74
    May 4, 2015

    My husband and I enjoyed this dish, and it was fairly easy to make. I don't have a mandolin, so had to julienne the carrots and red pepper by hand. I may try to find a recipe for homemade peanut sauce, as I wasn't thrilled that the 2nd ingredient in the sauce I used was sugar. (the first ingredient being water). Still, for a quick meal, this wasn't bad.

  • Terena
    Apr 3, 2014

    Yummy and super easy to make. It was spicier than I thought it would be, but when I ate it for leftovers the next day, it wasn't as spicy. I loved all the vegetables and the fact that it's meatless!