This Thai inspired pasta is a delicious and quick dinner! It has a nice spicy kick and pairs perfectly with the homemade peanut sauce.

Panang Pasta [Vegan]






Cooking Time




  • Pad Thai style Pasta or Fettuccine 12 ounces
  • Vegetables of Choice: assorted bell peppers, red, orange, yellow, green all julienne sliced total 1 1/2 cups
  • 1 1/2 cup red cabbage sliced
  • 1 large carrot julienne sliced
  • 3 large sliced celery ribs
  • 1 onion medium sliced
  • 1/2 cup vegetable stock

For the Thai Peanut Sauce:

  • 4 tablespoons vegetable stock or water
  • 3 tablespoons peanut butter creamy
  • Tamari or soy sauce
  • 2 tablespoons sriracha
  • 4 tablespoons agave or maple syrup
  • 1 tablespoon garlic minced

For Garnish:

  • 2 Tablespoons rice vinegar
  • 4 stalks scallions
  • 2 tablespoons sesame seeds
  • 4 tablespoons peanuts


  1. Cook the pasta as per the instructions, in a large pot of salted boiling water
  2. Prepare the veggies by slicing or chopping them
  3. Mix all the sauce ingredients together and whisk smooth
  4. Steam/Saute the veggies (except the red cabbage) with the vegetable stock in a large saute pan or a wok until tender about 5 minutes then add the red cabbage and cook for another 3 minutes
  5. Add the sauce and whisk smooth as it boils add the cooked, drained pasta last
  6. Toss everything together well then add the rice vinegar and toss to coat
  7. Serve hot and garnish with optional chopped scallions, peanuts and sesame seeds

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Nutritional Information

Per Serving: Calories: 485 | Carbs: 82 g | Fat: 15 g | Protein: 10 g | Sodium: 271 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.