This post contains affiliate links. Please see our disclosure policy.
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.
Can this be scaled up for 6 servings and still all go in one pot?
yes you can just use one slightly larger
Thank you for the recipe. It was yummy !
thanks for coming by
This is so dang delicious! I added all the variations (I love lime and coconut milk), and used bok choy and extra peanut butter, of course. Used a little extra veg broth and added the noodles last. Was careful to not let them go past al dente. Heated leftovers in a covered corning ware dish in the microwave and it turned out great.
Awesome! I’m so glad, thanks for stopping by!
Another outstanding recipe! Everyone loved it. I never have to worry if your recipe will be a fail for me.
❤️❤️❤️
Awesome one pot meal! We skip the sugar and it tastes great. We make it weekly and use any veggies we have on hand (broccoli, mushrooms, etc.). Super easy to make and the non-vegan members of our family love it, too.
wow!! that’s great! thank you so much.
Delish!
So glad you enjoyed this!
This is FABULOUS! I used Ocean’s Halo organic ramen noodles and sauteed the tofu and veggies first. I also used maple syrup instead of sugar. I will make this over and over again. Thank you!
mmmmmmmaking me hungry 😋. Thank you Maggie!!!
I’m interested in making this as a make-ahead freezer meal. Do you think it would hold up that way, leaving the noodles for once we plan to eat it, or better to make fresh?
The consistency of the sauce may change after defrosting but the taste will still be there!
I definitely want to try this! However, tofu is not my friend. Can this dish be made without it, or is there a substitute for the tofu?
Just leave it out
Made this for dinner last night ! and it was a HIT ! So easy to put together. will be one of the regulars at our place now. I also added frozen veg mix (brocolli/ carrots/ beans) in the end it was SOOOOO amazing.
Thanks for all your recipes Richa ! Waiting for your next book.