These One Pot Pad Thai Noodles will become your favorite food: easy, delicious, healthy, vegan, and gluten free. Full of fresh vegetables and a spicy, creamy peanut butter sauce.
No need for many pots and pans to create a tasty and delicious lunch or dinner. Also no need for big dish washing exercises. I’m all up for that!
And also it’s just so fun and easy to put all the ingredients together. Exactly what we will do today with these Pad Thai Noodles.
But we do even more: Regular Pad Thai isn’t dairy free, vegan, or gluten free. It contains chicken, eggs and, fish sauce. We are going to change that.
Unlike that version, these One Pot Pad Thai Noodles are made with fresh veggies and are cooked in a creamy peanut sauce. Who doesn’t love something like this, all happening in one pot. Couldn’t be easier.
How to make these super easy One Pot Pad Thai Noodles
So come on board! What we will make is creamy, super easy, flavorful, addicting, drool worthy, crowd pleasing, time saving, satisfying, spicy, tasty and seriously your new favorite one pot meal.
Let’s get prepared for this one pot wonder. Heat a bit of oil (or vegetable broth for oil free cooking) to fry the veggies.
Use your favorite combination, cut into not too fine pieces. Stir well, and it will take about 5 minutes until the veggies are lightly soft and golden.
Now we are nearly done with our work. Give all the other ingredients (peanut butter sauce, coconut milk, cooked noodles, garlic, Sriracha sauce) in the pot and bring to a simmer.
If you like it really saucy or if you can’t resist to eat it plain, double the batch for the sauce.
As I mentioned, you can use whatever veggies you like. Just add your favorites to the pot. There are no limits here, so get creative.
And try different veggies when you make this recipe the next time.
You can discover and enjoy so many options. I used gluten free noodles. But you can use of course your pasta of choice like spaghetti, fusilli and so on. Everything will work.
This will make an incredibly tasty lunch, dinner perfect for fast week night meals. It can be on the table in 10 minutes.
Plus you can relax, read, enjoy music while it’s cooking in one pot, good deal right?
I made these One Pot Pad Thai Noodles a lot of times and it was always delicious. Packed with so many incredible flavors. Seriously I can’t get enough and never get bored.
Leftovers taste even better the next day. It’s also amazing for date night. For real! It’s so easy I would say you don’t need any cooking skills, it’s all made and done in one pot.
Plus if you serve this to your loved ones or sweet heart, you’ll be the star.Whether you know each other a bit or it’s the first time.
One Pot Pad Thai Noodles: Quick and Healthy
Let’s have a short look of one star ingredients: red chili peppers. They are the main ingredient in Sriracha and high in vitamins A and C. Also fiery little powerhouses include some antioxidants and anti-inflammatory benefits.
Plus this power sauce is so versatile use it for dipping, or sprinkling it over your dishes to get an amazing spicy kick. Also great as marinade for your veggies, tofu or tempeh.
Combine it with peanut butter and you have two of my most favorite flavors in one.
Fun fact about peanut butter: women and children apparently prefer it creamy, while men like the chunky one more. I have to say I like both chunky and creamy. What about you?
One word: when buying peanut butter please make sure it’s made from just peanuts. No need for oils, sugars and all the other stuff. Plus it’s tastes even better, just plain pure delicious.
Also if you have a food processor or blender you can pretty easily make your own.
You can roast them before for around for around 10 minutes at 380°F. Then give this straight to your blender or food processor. You don’t need any oil.
In a high speed blender it will just take 1 minute. In a food processor it will take with some breaks up to 10 minutes.
Snap a picture and let me know what you think. See you soon, Florian.
- 4 cups cooked Pad thai or ramen noodles (I use gluten free)
- 3 cups assorted veggies, chopped or sliced
- peanut butter sauce
- 6 cloves garlic
- 1 cup coconut milk
- 1/4 cup Sriracha sauce
- salt, pepper
- Heat a bit of oil (or vegetable broth for oil free cooking) to fry the veggies. Use your favorite combination, cut into not too fine pieces. Stir well, and it will take about 5 minutes until the veggies are lightly soft and golden.
- Give all the other ingredients (peanut butter sauce, coconut milk, cooked noodles, garlic, Sriracha sauce) in the pot and bring to a simmer. Let cook on low for 5 more minutes or until the sauce sets.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 838Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1300mgCarbohydrates: 46gFiber: 4.4gSugar: 11gProtein: 33g