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    Home » 30 Min. or Less

    One Pot Spicy Peanut Noodles with Veggies

    Last Updated February 27, 2021. Originally Published September 5, 2014 By Susan 5 Comments

    Jump to Recipe Print Recipe

    one pot peanut noodles

    Looking for an easy one pot dinner option? This Thai inspired meal is so easy to prepare and comes together in about 15 min.

    Enjoy warm spicy peanut noodles (subtly flavored with lemongrass and coconut milk) and fresh crisp veggies. Delicious served warm or cold..hint hint..put any leftovers in portable containers and you’ve got lunch already prepared for work or school tomorrow. Smile…because that just means you saved a few minutes of morning prep time and can hit the snooze button one extra time and still be on time.

    One pot meal options make life so much easier. No messy clean-up and a fast healthy meal on the table in no time. Don’t let the list of ingredients for this recipe scare you. Nothing is complicated and most of the ingredients are spices needed to give this dish its rockstar Thai inspired flavor. You can have this meal on the table in about 15 min. start to finish.
    Start by combining the broth, coconut milk, garlic, green onion, tamarind paste, fish sauce, red pepper flakes, ginger, peanut butter, kaffir lime leaves and the lemongrass stalk (you’ll be removing the kaffir leaves and the lemongrass prior to serving). Cover and bring to a boil.

    coconut  for one pot peanut noodles

    Once the broth is boiling add the linguine. The key to this dish is not to over cook  the pasta. Most linguine takes 9 minutes to cook and you’ll want to make sure you don’t exceed this time. A slightly al dente noodle is perfect!

    pasta for one pot peanut noodles

    While the noodles are cooking chop the veggies (bell peppers, carrot, cabbage and cilantro).

    veggies for one pot peanut noodles

    I like the veggies to remain slightly crispy so I add the veggies to the pot of noodles after 5 min.of cooking. This is completely up to you. If you like your veggies more cooked you can chop them first and add to the pot at the beginning of cooking. If you like your veggies really crispy you can even add them at the very end after the noodles are completely cooked (9 min) right before serving.
    Remove the lemongrass stalk and lime leaves. Squeeze the juice of ½ lime over the noodles and top with peanuts & cilantro.

    one pot spicy peanut noodles

    Don’t forget to pack any leftovers for tomorrow’s lunch!

    one pot spicy peanut noodles and veggies

    Print Recipe Pin Recipe

    One Pot Spicy Peanut Noodles with Veggies

    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Servings: 4
    Author: Susan | SimpleHealthyKitchen.com

    Ingredients

    • 12 oz. linguine
    • 1 14 oz. can light coconut milk lite
    • 2 ½ cups chicken broth reduced sodium (for vegetarian option use vegetable broth)
    • 2 cloves garlic minced
    • 3 green onions chopped
    • 1 Tablespoon tamarind paste * optional
    • 1 Tablespoon fish sauce for vegetarian option use soy sauce
    • ½ teaspoon red pepper flakes or more if you like things spicy
    • 4 inch piece of lemongrass
    • 1 teaspoon fresh ginger minced
    • 3 Kaffir lime leaves or 1 teaspoon lime zest
    • 3 Tablespoons peanut butter
    • 1 red bell pepper
    • 1 yellow bell pepper
    • ¼ head purple cabbage
    • 1 carrot
    • 2 Tablespoons Cilantro chopped
    • Peanuts for topping
    • ½ lime to squeeze over finished pasta
    • sriracha sauce optional

    Instructions

    • In a large pot or a Dutch oven add coconut milk, chicken broth (or vegetable broth), garlic, green onion, tamarind paste , fish sauce (or soy sauce), red pepper flakes, ginger, peanut butter, Kaffir lime leaves (or lime zest) and lemongrass stalk ( cut off the very bottom of the stalk and use a 4 inch piece – you will be removing the stalk prior to serving). Cover the pot and bring to a boil.
    • Add linguine. Reduce the heat to low and simmer covered for 5 min.
    • While pasta is cooking, thinly slice red and yellow bell peppers. Chop purple cabbage. Cut carrot into matchsticks or julienne. Chop cilantro.
    • After pasta has simmered for the first 5 min, add sliced peppers, purple cabbage, and carrot (Reserve cilantro for serving). Continue to simmer for an additional 4 min. Remove lemongrass stalk and kaffir lime leaves and serve. Squeeze the juice of ½ lime on noodles and top with chopped cilantro, and peanuts. If you like spicy...add a squeeze of sriracha sauce.

    *Tamarind paste is a product from the ripe bean pods of the tamarind tree found predominately in South East and Central Asia. It is used in many Asian, Indian, and Mexican dishes. It has a tart flavor and helps to bring depth of flavor to dishes such curries, chutneys, Mexican mole sauce, and more. You should be able to find Tamarind paste at well stocked Asian or Indian markets.Tamarind paste will add depth to the flavor of this dish but if it’s not possible to find, no worries, you can omit.

      Adding the veggies half way through the cooking process helps to maintain a slight crunchiness. If you prefer less crunch you can add earlier in the cooking process, more crunch add them later in the cooking process or even right after the pasta is cooked.

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        About Susan

        Reader Interactions

        Comments

        1. Alyssa

          September 19, 2014 at 12:39 pm

          This looks delicious! I just wanted to let you know I have a website (Simply Creative Recipes) where I showcase recipes that I find and I am linking to this post if you don't mind. Please feel free to submit any recipes to my site if you'd like.

          Reply
          • Susan

            September 24, 2014 at 9:30 pm

            Thanks Alyssa! I'll have to check out your site.

            Reply
        2. Erin

          September 07, 2014 at 9:42 am

          Hi, this looks so good! One question I have is once the pasta and veggies finish cooking, do you drain them, or is all the liquid absorbed from cooking? Thanks!

          Reply
          • Susan

            September 07, 2014 at 5:03 pm

            Hi Erin...all the liquid gets absorbed while it's cooking. When you first put the pasta in the pot, it's going to feel like a lot of liquid, but it does get absorbed and comes out creamy...and peanutty...and yummy! hope you enjoy!

            Reply
        3. Laura

          September 05, 2014 at 6:27 pm

          This looks AWESOME - can't wait to try it

          Reply

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        Thanks for stopping by Simple Healthy Kitchen- a food blog featuring simple healthy meal ideas that can be prepared in 30 min. or less, using seasonally fresh ingredients. Read More…

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