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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. thanks a lot. so easy to make
I made this for dinner tonight. It was absolutely amazing! Very easy to make, all the flavors came through. Will definitely make this again soon.
Delicious! Will be an instant addition to the repertoire! 🙂
awesome!
So I bought some really terrible ramen noodles that are way too starchy, and because I’m stubborn (cheap?) I refuse to throw them out. I found this recipe thinking that the flavours would be good enough to counteract the awful noodles, and boy was it ever! I can’t wait to try again with noodles that don’t suck lol.
😀 yeah i have a hard time throwing stuff too. Glad they turned out well this way!
I just came back to my home after a big trip around the world and it’s the first recipe I’m going to do !!!
Thank you.
#confortfood
=D
Tried this tonight, made a double batch because I didn’t want to do half a box of noodles and half a box of tofu. Ended up adding a bit extra peanut butter and soy sauce because it was slightly more than double noodles and double tofu. I was surprised how much sriracha I ended up using, because we’re not really a spicy-hot family though we love the not-hot spices. The noodles, tofu, and coconut milk (I did that variation) really soaked up the heat. Delicious!
So much genius in your recipes, they all ‘just work’. I know that’s because you research them and practice and tweak them, and it really shows.
Thanks! thats awesome! I am thankful that the flavor profiles i end up settling on work in general for so many people 🙂
So delicious and so easy! It’s the kind of recipe that you can mash up a bit with different veggies and still have great results. I used Thai Kitchen Brown Rice noodles, and doubled the vegetables, doubled the water (therefore increasing the ginger, garlic, tamari), and left it to cook a bit longer (maybe 10 mins) so the flavors would mingle. I had no issue with sogginess and it was delicious. I did add the tofu to the bowls before ladling the soup and it was perfect. Thank you for an fairly fool proof, comforting meal!
Has anyone tried this with PB2 instead of peanut butter and if so, how much should I use? Thanks!
Heather, good luck with your question, but what is PB2 ?
It’s a dried peanut powder. I try and use it as it has a lot less fat!
I prefer my tofu in smaller pieces – can I cube them to my usual size preference and still have it come out nicely? I’m worried about small pieces losing their structural integrity while boiling in water. Thanks!
Firm pressed tofu should work fine. You can add it after you add the noodles and peanut butter and mix everything in. The nut butter takes a few good strokes to mix in, So add after that since there isnt much stirring after that.
I just made this and I am so disappointed! The flavor was exceedingly bland. I used 8 ounces of rice noodles and as a result added about 3-4 ounces more water. Is that what caused the loss of flavor? There is no flavor and I’m so bummed.
Yes, any additional volume in noodles,veggies, water etc will need additional flavor,spices,salt etc. Its like doubling a recipe but not doubling the flavor, which means it will turn out bland. You can taste while boiling and add more nut butter and the rest of the flavorings and mix in.
Next time Karen try and make this using a vegetable broth or stock, that is what I am going to do when I make this. Ensure that the broth or stock that you use has a good flavor