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One Pot Peanut sauce noodles or pasta, Ready in 20 minutes! Brown Rice Noodles, Veggies, Peanut or Almond Butter, spices, flavors, boil and done. Easy Quick Weeknight Dinner Recipe. Pin this Recipe.
On days when you just want some great tasting food within minutes of thinking about it, you make this Super Easy 1 Pot Peanut butter or Almond Butter Sauce Noodles and Veggies! Just chop things up, layer, cook and done.
I mean literally 12 minutes. Add water to your saucepan, add noodles, add veggies, nut butter (I usually use almond butter), flavors, bring to a boil, simmer for until the noodles are done. Garnish and serve! The noodles are somewhat soupy, which is how I love the dish as there is so much flavor in the sauce. The noodles absorb the sauce as they cool, so by the next day, there won’t be any. Adjust the liquid and noodle quantities to preference. This recipe is oil-free if your nut butter has no oil. Also see Video just above the Recipe.
What’s your favorite one pot meal?
More 1 pot /quick dinners from the blog
- 1 Pot Chickpea Sweet Potato Spinach GF, Soy-free
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Tempeh Butternut in Date Sweetened Teriyaki Sauce. GF
Commercial Nut butters often contain palm oil. Some Regular nut and seed butters by Artisana, Dastony, Once Again, Wilderness Family Naturals, Woodstock Farms, organic unsweetened Sunbutter (not the other varieties), a few of the products made by Maranatha (such as their peanut butter and raw organic and raw regular almond butter), and Whole Foods 365 brand of plain peanut and almond butter do not contain palm oil. in the US. See UK list here, Australia list here. Let me know of your favorite palm oil free brands in the comments.
Add water, layer the noodles and veggies, add the sauces, flavors and nut butter.
Bring to a boil and simmer for a few minutes. Let it cool for a minute or so. Garnish with cilantro of thai basil and serve.
If you make a bigger batch, use less liquid to begin with. Rice noodles might not reheat well, use pasta if you plan to store and reheat.
Video:
One Pot Peanut Sauce Noodles
Ingredients
- 2 1/4 cup water
- 6 oz brown rice noodles, pad thai noodles or other noodles or use angel hair pasta
- 1/2 cup or more sliced carrots
- 1/2 of a large red bell pepper sliced
- 4 oz cubed tofu, 3/4 cup
- 2 tbsp scallions, chopped (optional)
- 2 to 3 tsp sriracha, I usually add more
- 2 to 3 tsp soy sauce, use certified gf if needed
- 1/2 tsp garlic powder , or use 2 tsp minced garlic or both
- 1 tbsp ginger paste or minced ginger
- 3 tbsp or more almond butter , or peanut butter
- 1 tsp lemon or lime juice
- 1/2 tsp white vinegar
- 1 tbsp or more sugar , or other sweetener
- 1/4 tsp salt or to taste
- cayenne to taste, 1/3 tsp or more
- 1/2 loaded cup chopped celery , or bok choy
- 2 tbsp or more cilantro or basil , or both for garnish
- roasted peanuts for garnish, optional
Instructions
- Add water to a saucepan.
- Add noodles and push them down so they are covered in water. Arrange veggies on the sides or top of the noodles. I added a chopped green chile as well.
- Add tofu and the rest of the ingredients through cayenne.
- Bring the pot to a boil over medium heat. Stir occasionally really well to make sure the nut butter mixes in and the noodles cook evenly. Once boiling well, add in the celery and mix in. Cook for another minute or 2. Check the noodles for doneness, Taste and adjust sweet, heat and lemon.
- Fold in cilantro, basil, or baby spinach if using. Let sit for another minute before serving. Garnish with peanuts or sprouts and a dash of fresh lime. We added a good dash of red pepper flakes as well.
Video
Notes
Add zest of half a kaffir lime or lime.
Add 1/2 cup coconut milk + 1 3/4 cup water for creamier sauce.
Add some sesame oil for stronger nutty flavor profile.
Cook the garlic, ginger and tofu in a bit of oil to golden, toss in veggies and cook for a minute, then add the water, noodles and the rest. To make soy-free, use coconut aminos for soy sauce, and chickpea tofu or cooked chickpeas or lentils or more veggies instead of Tofu! Tips: The noodles keep cooking in the hot broth. So you want to take the pan off heat as soon as the noodles are al dente. Different noodles have different cooking times. If the noodles generally are ending up over cooked, add them to the pan 3 to 4 minutes after adding all the veggie and sauce ingredients. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great and simple to make! I was afraid with all the water it wouldn’t have strong flavor, but it was lovely. Perfect amount of spice with the sriracha and one green chili. I added more veggies (peas and kale because that’s what I had around), and they didn’t dilute the flavors at all. Definitely an easier, oil-free alternative to stir fried veggies with noodles.
nice – kale – great idea! 🥬
Our family really enjoyed this meal.
excellent news
Wonderful and quick (to prep, cook, and eat!); a glorious blend of flavors. I used Chili Garlic sauce instead of Sriracha and our favorite peanut butter from CB’s Nuts (we buy it in the 8# jar). https://www.cbsnuts.com/ This time we added sliced green cabbage, yellow onion, crimini mushrooms, celery, and julienned red pepper and carrots. I can tell it will be delicious with a variety of combinations. Thanks for a great recipe!
Make this all the time with whatever veg I have. Delicious
Awesome !
Super easy! Also very tasty and versatile! Will definitely make again 🙂
awesome
Wow, this was incredible! I mixed and matched a few things based on what I had on hand, and started with veggie stock versus water. I couldn’t believe how simple it was, all in one pot, and done in under 20 minutes! Thank you!
Awesome !!
I now use mushroom broth in most of my recipes, delicious!
so much umami flavour 🍄
This was a winner for my entire family, none of whom are vegan (except me). Love the one-pot meal aspect of this as well as the flexibility as I could definitely see adding different veg combos. This one is going in the dinner rotation around here for sure. Thank you!
I agree – one-pot meals are great. Thank you for your awesome rating
Love it….easy and delicious. Am surprised by myself….definitely will make it again…thanks
Awesome!! Do leave a rating too!
This recipe was absolutely lovely! I made it at the end of a very long day yesterday and it came together so quickly. Both my husband and I loved it. I don’t know if I’ve ever made a recipe that’s so fast and so delicious at the same time. To be honest, this is the first time I’ve ever posted a comment on someone’s food blog, but I had to this time because this. is. a. KEEPER. Thanks for it!
well – I’m honoured – thank you
This was absolutely delicious and so easy! Looking for some advice though- I used Trader Joe’s brown rice spaghetti noodles and I couldn’t stop them from getting super stuck together… any tips for cooking the pasta?