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 (562.5 ml) water
- 6 oz (170.1 g) brown rice noodles pad thai noodles or other noodles or use angel hair pasta
- 1/2 cup (64 g) or more sliced carrots
- 1/2 (0.5 ) of a large red bell pepper sliced
- 4 oz (113.4 g) 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 (0.5 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 (0.5 tsp) white vinegar
- 1 tbsp or more sugar or other sweetener
- 1/4 tsp (0.25 tsp) salt or to taste
- cayenne to taste 1/3 tsp or more
- 1/2 (0.5 ) 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
Shefali Mitchell says
April 27, 2017 at 8:18 pmThis is an absolutely wonderful recipe, Richa. Thank you so much. It also works beautifully without the peanut sauce and sugar (I often like noodles without or with less of the sweet principle). I did saute the ginger and garlic first, with a bit of turmeric (trying to get more turmeric in my diet ;-)!) and it was lovely. Thank you for being so generous with your recipes!
Me says
February 26, 2020 at 2:17 pmWhere is cayenne on the ingredients list?
Sharon says
May 3, 2017 at 10:23 amI am eating it right now absolutely awesome and so much flavor for such little effort
I had to do a couple of subs as no time to go shopping. Used udon noodles smoked tofu and thai holy basil Wanted to cut back on fat so used PBfit which is the same as PB8 but no palm oil and used bok choi instead of the celery as suggested
This recipe is going to become a staple and great for both me and my hubby as he is unfortunately not vegan so he could add some cut up meat or chicken
thanks for a stupendous recipe
Katie says
May 16, 2017 at 9:04 amLoved this easy recipe! I had some “odds and ends” veggies and this was a great way to use them up! I added some (very old and sad looking) potatoes which was surprisingly delicious! I also tossed the end of a bag of a broccoli in about 3 minutes before removing it from heat.
Instead of cooking the noodles with the veggies, I used Shirataki Spaghetti noodles and just scooped the veggies/sauce on top of the rinsed noodles. In this case, I would suggest reducing the amount of water by 3/4-1 cup, depending on how thick you want the broth.
Thanks so much!
Sonnya says
May 16, 2017 at 4:10 pmMade this and it was delicious! I will make it again! Thanks!
Traci H says
June 6, 2017 at 7:16 pmThis was fabulous! My fourteen-year-old daughter even declared it “a top favorite” and that says a lot. Thank you, Richa!
Maddie says
June 30, 2017 at 9:22 pmHi Richa this recipe looks so great! What kind of tofu do you use? I feel like I’m always disappointed with what I buy in the store for what I make at home.
Richa says
July 1, 2017 at 9:01 pmHi Maddie, it depends on the kind you generally like. Restaurants usually fry or bake the tofu and add to the dish. In this recipe, the tofu is added as is so it will be soft. For a restaurant style crisp and chewy tofu, try my sticky sesame tofu, or breaded tofu strips.
Maddie says
July 2, 2017 at 8:30 pmThanks the reply! I’ll definitely try your sticky sesame tofu! In general which texture is best? Firm, extra firm, silken? Too many to choose from… thanks again.
Richa says
July 3, 2017 at 6:36 pmI use firm or extra firm in stir frys. Silken does well in desserts, cheeseakes or pudding.
Archana Ramakrishnan says
July 23, 2017 at 8:02 pmThis was amazing ! I cooked the noodles in vegetable broth instead of water.
Mylène C says
August 23, 2017 at 10:43 amI tried the receipe recently and it was very good! My boyfriend like it a lot also! Maybe I used a lot of noodles, but it made 1 quite large portion and 2 regular portion).
Since it’s a fairly simple recipe, I’m going to cook it again for 13 peoples this week-end. I think I’ll multiply the ingredients by 6 or 7 (but a bit more for the veggies). Do you know how much water I should put in approximately? Thank you!
Richa says
August 23, 2017 at 3:02 pmThat large a quantity may result in overcooked noodles when cooked in the same pot. You might want to cook the noodles separately to al dente. Then cook the tofu and veggies until they are crisp tender and add the sauce and spice ingredients and just 1 cup or so water (depending ont he amount of sauce you want with the noodles). Bring to a boil , Taste and adjust flavor and then fold in the noodles to simmer for 1-2 mins with the sauce. Garnish and serve.
Mylène C says
August 24, 2017 at 6:04 amThank you very much! I’ll try that for sure!
Annu says
December 25, 2017 at 2:20 pmShould I press the water out of the tofu before I add it?
Richa says
December 25, 2017 at 3:59 pmits not needed, but you can if you wish
Karsen says
January 15, 2018 at 5:43 pmI 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.
Richa says
January 15, 2018 at 7:50 pmYes, 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.
Allison Smith says
February 8, 2020 at 10:09 pmNext 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
Sierra says
January 25, 2018 at 9:41 amI 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!
Richa says
January 25, 2018 at 4:05 pmFirm 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.
Heather C. says
February 17, 2018 at 7:03 amHas anyone tried this with PB2 instead of peanut butter and if so, how much should I use? Thanks!
Carole Krug says
March 1, 2018 at 2:34 pmHeather, good luck with your question, but what is PB2 ?
Heather C. says
March 6, 2018 at 10:06 amIt’s a dried peanut powder. I try and use it as it has a lot less fat!
Michelle B says
March 3, 2018 at 6:40 pmSo 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!
shris says
June 19, 2018 at 5:21 pmTried 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.
Richa says
June 19, 2018 at 5:51 pmThanks! thats awesome! I am thankful that the flavor profiles i end up settling on work in general for so many people 🙂
melodie says
July 21, 2018 at 7:07 amI 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
Tara says
August 28, 2018 at 8:01 pmSo 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.
Richa says
August 28, 2018 at 10:23 pm😀 yeah i have a hard time throwing stuff too. Glad they turned out well this way!
Liz says
September 9, 2018 at 3:17 pmDelicious! Will be an instant addition to the repertoire! 🙂
Richa says
September 10, 2018 at 9:56 amawesome!
Luke says
November 16, 2018 at 4:50 pmI made this for dinner tonight. It was absolutely amazing! Very easy to make, all the flavors came through. Will definitely make this again soon.
maggi says
December 27, 2018 at 6:22 pmthis was great. thanks a lot. so easy to make
Katie says
January 6, 2019 at 9:00 amDelicious recipe! I am wondering if it can be made on an instant pot as well with some modifications
Richa says
January 6, 2019 at 6:01 pmtherice noodles will be mush in the ip. You could use spaghetti and 3 mins at high pressure, quick release
Gill Stephenson says
March 26, 2019 at 11:57 amDelicious! Cooked as per recipe. Youre a genius x
karen says
April 16, 2019 at 4:52 pmThis 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!!!!
Richa says
April 16, 2019 at 6:45 pmawesome!
Nikki says
July 2, 2019 at 7:32 pmMade 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. 🙂
Vanessa says
November 7, 2019 at 11:39 pmSo 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!
Richa says
November 9, 2019 at 9:31 pmyay!
Ray says
December 13, 2019 at 4:57 amMade this today. Delish!! Thanks so much for sharing the recipe:)
Richa says
December 13, 2019 at 11:32 amthanks!
Nw says
December 23, 2019 at 5:58 amI 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!
Richa says
December 23, 2019 at 11:27 amThanks!
Samantha says
January 24, 2020 at 6:47 amHi! If I have store bought peanut sauce that I want to use…what do I not need on this recipe? Thanks!
Richa says
January 24, 2020 at 1:53 pmdepends 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.
Samantha says
January 25, 2020 at 6:37 amThanks, Richa! I was wondering what ingredients make up the peanut sauce in your recipe (since I’ll be subbing the store bought).
Richa says
January 25, 2020 at 1:40 pmAll ingredients between sriracha and cayenne
Helen says
February 1, 2020 at 1:11 pmHi 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?
Richa says
February 1, 2020 at 2:01 pm2-4 hours or minutes? what brand is it
Helen says
February 1, 2020 at 2:29 pmIt’s Zhong Jin brown rice noodles. The package says 2-4 hours in cold water.
Emily says
February 14, 2020 at 8:36 amSo 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!
Richa says
February 14, 2020 at 9:09 pmyes precook and add tot the emix. use a bit less liquid
Swati Gulati says
April 12, 2020 at 11:36 amMade 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.
Rhonda says
May 30, 2020 at 10:07 amI 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?
Richa says
May 30, 2020 at 5:48 pmJust leave it out
Ana says
May 31, 2020 at 12:04 pmI’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?
Vegan Richa Support says
May 31, 2020 at 4:53 pmThe consistency of the sauce may change after defrosting but the taste will still be there!
Maggie says
July 10, 2020 at 4:22 pmThis 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!
Vegan Richa Support says
July 10, 2020 at 4:53 pmmmmmmmmaking me hungry 😋. Thank you Maggie!!!
Nandita says
July 14, 2020 at 6:38 pmDelish!
Vegan Richa Support says
July 15, 2020 at 2:44 pmSo glad you enjoyed this!
Arlene says
July 28, 2020 at 7:42 pmAwesome 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.
Vegan Richa Support says
July 28, 2020 at 7:54 pmwow!! that’s great! thank you so much.