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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.
So it’s freezing outside and I don’t want to go to the store. On hand I have regular spaghetti noodles, quinoa spaghetti or edamame spaghetti noodles. Which would you recommend using given only the three options and should I Precook them first then start the rest of the soup? I have loved all your recipes so far. Thanks!
yes precook and add tot the emix. use a bit less liquid
Hi Richa! You’re recipe looks amazingly, and I’m excited to make it. My package of brown rice noodles says that I need to soak them in cool water for 2-4 hours. Is that really necessary? I’d love to be able to just put then in the pot like your recipe describes. What do you think?
2-4 hours or minutes? what brand is it
It’s Zhong Jin brown rice noodles. The package says 2-4 hours in cold water.
Hi! If I have store bought peanut sauce that I want to use…what do I not need on this recipe? Thanks!
depends on the sauce you cann use 1/4 to 1/2 cup sauce and the water and taste during simmering if you need to add more.
Thanks, Richa! I was wondering what ingredients make up the peanut sauce in your recipe (since I’ll be subbing the store bought).
All ingredients between sriracha and cayenne
I found fresh Lo Mein noodles hold up really well to this recipe. This is true of both during cooking and after when refrigerating. The hold their bite. Great recipe!
Thanks!
Made this today. Delish!! Thanks so much for sharing the recipe:)
thanks!
So yummy! I’ve made this twice with vermicelli noodle (soaked separately then added right at the end for one minute as not to soak up all the soup). A definite crowd pleaser for every one! I also used a bit of sesame oil and coconut cream for a creamy soup. Thank you for this delicious and simple recipe!
yay!
Made this tonight with soba noodles and broccoli instead of the celery/bok choy . Should have cooked the noodles separately since soba noodles cook super fast. 😛 I thought it was delicious; my kids took one bite and immediately reached for their water. Too spicy for them even though I only used half of all of the heat ingredients. Lol. I may just forgo the cayenne and sriracha next time. Great recipe. 🙂
This was amazing! I used bok choy and used maple syrup instead of sugar. After reviewing comments and responses, I decided to cook the noodles separately. I doubled the recipe. I mixed up sauce ingredients in a small bowl, added 1 cup of water. I stir fried the tofu/veggies until the veggies were firm/tender, then added bok choy, cooked 2 more minutes, then added sauce. Once the sauce came to a boil, I added the noodles, cooked 1-2 more minutes, added cilantro, then dished up, topped with chopped peanuts and voila – delicious!!!!
awesome!
Delicious! Cooked as per recipe. Youre a genius x
Delicious recipe! I am wondering if it can be made on an instant pot as well with some modifications
therice noodles will be mush in the ip. You could use spaghetti and 3 mins at high pressure, quick release