Name: One Pot Peanut Sauce Noodles Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian Fusion
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; 1/2 loaded cup chopped celery (or bok choy); 2 tbsp scallions, chopped (optional); 2 tbsp or more cilantro or basil (or both for garnish); roasted peanuts for garnish (optional); 4 oz cubed tofu (3/4 cup); 2 to 3 tsp sriracha (adjust to taste); 2 to 3 tsp soy sauce (use certified gluten-free 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 pepper to taste (about 1/3 tsp or more)

Description

A flavorful, easy-to-make One Pot Peanut Sauce Noodles recipe featuring brown rice noodles, fresh vegetables, tofu, and a creamy almond peanut sauce all cooked together in one saucepan for a quick and delicious meal.

Ingredients

Scale

Noodles and Vegetables

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
1/2 loaded cup chopped celery (or bok choy)
2 tbsp scallions, chopped (optional)
2 tbsp or more cilantro or basil (or both for garnish)
roasted peanuts for garnish (optional)

Protein

4 oz cubed tofu (3/4 cup)

Sauce and Seasonings

2 to 3 tsp sriracha (adjust to taste)
2 to 3 tsp soy sauce (use certified gluten-free 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 pepper to taste (about 1/3 tsp or more)

Instructions

Add Water to Saucepan: Pour 2 1/4 cups of water into a large saucepan, preparing the base for cooking the noodles and other ingredients.
Add Noodles and Arrange Vegetables: Add the brown rice noodles to the water, pushing them down so they are fully submerged. Arrange the sliced carrots and red bell pepper on top or around the noodles. Optionally add chopped green chile for extra heat.
Add Tofu and Seasonings: Add the cubed tofu along with sriracha, soy sauce, garlic powder, ginger paste, almond butter, lemon or lime juice, white vinegar, sugar, salt, and cayenne pepper into the pot with the noodles and vegetables.
Cook and Stir: Bring the mixture to a boil over medium heat. Stir frequently and thoroughly to ensure the almond butter dissolves evenly and the noodles cook uniformly. Once boiling, add the chopped celery and mix well. Continue cooking for another 1-2 minutes. Taste the sauce and noodles, and adjust sweetness, heat, or lemon juice as desired.
Fold in Herbs and Serve: Gently fold in cilantro, basil, or baby spinach if using. Let the noodles sit for an additional minute to meld flavors. Serve garnished with roasted peanuts or sprouts and an extra dash of fresh lime juice or red pepper flakes if desired.

Notes

Brown rice noodles can be substituted with angel hair pasta or other noodles based on preference.
Adjust sriracha and cayenne pepper to control the spiciness level.
For gluten-free version, ensure soy sauce is certified gluten-free.
Adding baby spinach or fresh herbs at the end enhances freshness and flavor.
Roasted peanuts add a crunchy texture but are optional.
Use almond butter for a slightly different flavor or peanut butter as a traditional alternative.
Keep stirring during boiling to prevent noodles from sticking and ensure even cooking.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion

Keywords: peanut sauce noodles, one pot meal, vegetarian noodle recipe, brown rice noodles, tofu noodles, easy dinner, quick Asian noodles