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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.
I cooked this recipe with brown rice angel hair pasta. It turned into a heavy sludgy mess. 🙁
I’ve tried 1 pot dishes before, and I should have known better. If you are using brown rice angel hair, it’s best to cook it separate, and drain off all the starches.
H i Jessica, all noodles have different cooking times, so you would have to adjust accordingly. the angel hair i have tried with wheat/semolina based and it takes 1-2 mins longer to cook than brown rice pad thai noodles. I dont know the cooking time for brown rice angel hair. if it is like mai fun, then those cook really quickly and should be added once the sauce/water is boiling so you can control when to take the pot off heat.
I cooked this tonight using your variation of stir frying the garlic, ginger and peppers first (stir fried the tofu separately) and added some coconut milk. I used a lot of thai basil, cilantro and scallions at the end … The flavor was great but it all turned out too thick from the pasta that was rather soggy (despite that I followed the suggested cooking time on the package)… I am sorry but for me this feels like it is all the right ingredients put together the wrong way.
My children are the best critiques of your recipes and most indian dishes I cooked from your book so far they simply devoured.
Perhaps the “al dente” lovers out there can cook the pasta separately (there goes the one pot idea) and pour this sauce on top at the table. Just a thought. I’ll keep playing with your recipes, thank you for sharing!
maybe the pasta got overcooked? The pasta continues to cook in the hot broth after the pan is taken off heat too. So you want to cook it just a touch more than al dente, let it sit for 2 mins or so before serving. It also depends on the pasta and noodles etc. I prefer this with brown rice noodles as they dont make the broth too thick.
If you make the pasta separately, then blend up the sauce ingredients with just a bit of water and add to the tofu + veggie pan. bring to a boil and toss in the paste. Cover and let it sit for a minute or so. See my Peanut sauce fried rice for this method. https://fettabbau-trim.today/2015/12/peanut-sauce-fried-rice.html%3C/a%3E%3C/p%3E
This tasted good (although a little bland, maybe I used too many noodles) but I would recommend doing the noodles last. My peanut butter got all gloopy and didn’t mix in very well. I think cooking up the broth first before adding the noodles would work better.
stir it well when the mixture is starting to boil, the nut butter will mix in. The nut butter can hide in the noddles, but mixes in really quickly when you stir up that gloop.
You can also add noodles later when everything is mixed and cook them for a few minutes longer.
I’m feeling so sick and was craving some veggies and tofu. I came across your recipe after searching “easy vegan” on pintrest and decided to try it because it looked so quick. It’s delicious! Fulfilled everything I was craving and has good protein. I’m starting to feel whole again. Thank you for the awesome recipe idea!