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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 looks fantastic! will definitely try it out soon
I made this tonight and it was delicious! Thank you so much for the recipe, will definitely be making again.
I have everything to make this, except for the noodles! Maybe I’ll just make some rice or use bulgur wheat to go with it. I personally make my own peanut butter without any added oil. Super easy with a vitamix!
Use any quick cooking pasta. I just made some with elbows. or use less water and add cooked rice and mix in towards the end.
Richa, this recipe took minutes to assemble, smelled divine while it was cooking and tastes like a dream! This is a keeper for sure! The spice was just enough kick and the lime and pinch of sugar along with the ginger took things to the sublime! You are amazing! Thank you.
Awesome! Yes, peanut sauce is definitely an amazing flavor profile!
What can one use in place of white vinegar? I don’t have any
rice vinegar or apple cider vinegar, or use more lime juice
This is a great base recipe. I used it as inspiration for the ingredients I had on hand and it was delicious and satisfying. I’ve become a huge fan of your blog. Your recipes are just so flavourful and creative. Thanks!!
Awesome! Thanks. Yes, exactly, this is what I do with this one. Its a use up whatever veggies, plus add noodles or mac or pasta, plus nut sauce ingredients. Taste and adjust as i go and lunch.
This arrived in my email this week and the conditions in my fridge were right, so I just made this for lunch.
Full disclosure: I am somehow incapable of following a recipe exactly, and I always add more vegetables, more basil and more garlic than the recipe asks for, but this is great! I was worried because in the pot I used, it was impossible to push the noodles down under the water line, but everything turned out fine. And it’s soooooo much easier than cooking the tofu and noodles separately.
haha. yay, so glad it turned out great!
Jill, just say you are genetically unable to leave a recipe alone. I know the feeling! 🙂
Carole
I just made this for lunch. Very easy and very delicious!
yay!
This looks delicious! We are huge fans of PB and noodles in our house. Love the easy bung it all in a pot and heat it up idea. Thanks Richa x
Do you need to press tofu first?
I didn’t press. If you plan to crisp up the tofu in oil before adding, then press, else it doesnt matter.
Very good recipe and great idea – one pot! My version: lightly sautéed ginger and garlic with a few veggies first then added the noodles and liquid (veggie pho broth) for the 5-min. boil. I had some left over “Isa’s” peanut sauce from the other night so added that too. Finally ingredients were tofu and spinach then served and topped with cilantro, green onion, and bean sprouts. It’s another keeper!! Thanks.
Awesome! Yes sauteeing would add another layer of flavor! I have leftover peanut sauce which i use to make variations of this often with noodles, rice and other things.