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These One Pot Thai Noodles are creamy, peanutty, a little spicy, and full of tender noodles, vegetables, fresh lime, and a rich Thai-inspired peanut sauce. Everything cooks together in one pot, which means the noodles soak up all that flavor and cleanup is so much easier. You can serve them as-is, or add shrimp, chicken, tofu, or extra vegetables if you want to make them heartier.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This was delicious, really loved how all the flavors came together! My husband and I both really enjoyed this dinner- easy to throw together when you need something quick and flavorful! This will definitely go to my favorites box.” – Monique
“Great recipe. It’s a standard in my rotation!” – Lisa
“This was absolutely amazing! So easy, and so yummy!! My kids loved it too. I grated the ginger instead and left it in the pot.” – Carmen
Why I Love These Noodles
I love Thai food, and I wanted a recipe that had those sweet, salty, creamy, spicy flavors without needing a long list of hard-to-find ingredients. This recipe does exactly that.
The noodles cook right in the broth, coconut milk, peanut butter, soy sauce, fish sauce, vegetables, garlic, and ginger. As they soften, they soak up so much flavor and help thicken the sauce. I also love that this recipe works as a simple noodle dish on its own, but it is easy to build on with shrimp, chicken, beef, tofu, or more vegetables.
And honestly, the best part is the cleanup. One pot, one cozy bowl of noodles, and dinner is done.
🩷 Echo
Ingredients You’ll Need
- Linguine: I like linguine because it holds up well and soaks in the peanut sauce, but spaghetti or fettuccine also work.
- Vegetables: Carrots, red bell pepper, and green onions add color, crunch, and freshness.
- Ginger and garlic: These give the sauce that warm, fresh flavor that makes the noodles taste so good.
- Roasted salted peanuts: Peanuts go into the pot and can also be sprinkled on top for crunch.
- Chicken broth: This gives the noodles flavor as they cook and helps create the sauce. Use vegetable broth for a meatless version.
- Coconut milk: Coconut milk makes the sauce creamy without making it too heavy.
- Water: Just a little extra liquid helps the noodles cook evenly.
- Peanut butter: Creamy peanut butter melts into the sauce and gives it that rich peanut flavor.
- Brown sugar: A little sweetness balances the salty and spicy ingredients.
- Soy sauce and fish sauce: These add savory flavor. The fish sauce does not make the recipe taste fishy.
- Red pepper flakes: These add a gentle heat that you can adjust to taste.
- Cilantro and lime: These fresh ingredients brighten up the whole dish right before serving.
Ingredient Additions and Substitutions
- Protein options: Add cooked shrimp, shredded chicken, diced cooked chicken, thin sliced beef, or tofu if you want extra protein. You can also sub the chicken broth for chicken bone broth.
- Vegetarian version: Use vegetable broth, skip the fish sauce, and add tofu or extra vegetables.
- Noodle options: Spaghetti, fettuccine, or thin rice noodles can work. I would avoid short pasta like penne or rigatoni because it does not twirl into the sauce as well.
- Gluten-free option: Use rice noodles and make sure your soy sauce is gluten-free, or use tamari.
- More vegetables: Zucchini, mushrooms, broccoli, snow peas, bok choy, spinach, asparagus, baby corn, or frozen pepper and onion strips are all good options.
- Optional shrimp: Stir in cooked shrimp at the end just long enough to warm it through.
- Optional chicken: Add cooked shredded chicken, diced chicken, or rotisserie chicken at the end.
- Optional tofu: Use firm or extra-firm tofu. I like to press it first so it holds its shape better.
- More spice: Add more red pepper flakes, a drizzle of sriracha, chili garlic sauce, or sweet chili sauce on top.
- Less spice: Start with less red pepper flakes, then let everyone add heat to their own bowl.
- No fish sauce: Use an extra tablespoon of soy sauce instead.
- Curry flavor: Stir in a little Thai red curry paste if you want a deeper curry-style flavor.
- Toppings: Chopped peanuts, cilantro, green onions, sesame seeds, lime wedges, or sweet chili sauce are all great on top.
How to Make One Pot Thai Noodles
- Add everything to the pot. In a large stock pot or deep skillet, combine the linguine, carrot, bell pepper, green onions, ginger, garlic, peanuts, chicken broth, coconut milk, water, peanut butter, brown sugar, soy sauce, fish sauce, and red pepper flakes.
- Bring to a boil. Cover the pot and bring everything to a boil over medium-high heat.
- Simmer and stir. Reduce the heat to low and simmer for about 10 minutes, stirring often so the noodles cook evenly and do not stick together.
- Remove the ginger. Once the noodles are cooked, remove the slices of ginger from the pot.
- Add lime and cilantro. Stir in the fresh cilantro and lime juice. If using cooked shrimp, chicken, tofu, or extra vegetables, stir it in here and warm through.
- Garnish and serve. Serve warm with extra peanuts, cilantro, lime juice, sweet chili sauce, or sriracha if you like more heat.
Recipe Tips
- Use a large pot or deep skillet so the noodles have enough room to cook evenly.
- Stir often while the noodles simmer. This helps keep them from sticking and helps the sauce coat every noodle.
- Add protein at the end if using shrimp, chicken, or tofu. It only needs to warm through.
- Do not overcook cooked shrimp. Add it at the end so it stays tender.
- The sauce thickens as it sits, so do not worry if it looks a little loose at first.
- Add a splash of broth when reheating if the noodles seem dry.
- Slice the ginger instead of mincing it if you want to remove it before serving.
- Grate the ginger and leave it in if you love a stronger ginger flavor.
- Taste before serving and add more lime, soy sauce, red pepper flakes, or sweet chili sauce if needed.
Frequently Asked Questions
Add cooked shrimp at the end with the lime juice and cilantro. Stir it in just long enough to warm through.
Yes. Cooked chicken works really well in these One Pot Thai Noodles. You can use shredded chicken, rotisserie chicken, or diced cooked chicken. Stir it in at the end. Beef or Tofu also work great.
Yes. Use vegetable broth instead of chicken broth, leave out the shrimp, and skip the fish sauce. You can add tofu, extra vegetables, or both.
No, it does not taste fishy once it is mixed into the sauce. It adds a salty, savory flavor that works really well with the peanut butter, coconut milk, lime, and soy sauce. If you still do not want to use it, add extra soy sauce instead.
Yes. Use rice noodles instead of linguine and use gluten-free soy sauce or tamari. Also check the labels on your broth, fish sauce, and any toppings you add.
Yes, but rice noodles cook faster than linguine, so you will need to watch them closely. If they are very thin, they may only need a few minutes. Add them later in the cooking process so they do not get mushy.
Yes. Use less red pepper flakes or leave them out. You can always add sriracha, chili garlic sauce, or sweet chili sauce to individual servings.
Definitely. This recipe is easy to change based on what you have. Zucchini, mushrooms, broccoli, snow peas, spinach, bok choy, or frozen pepper and onion strips are all good choices.
They probably needed more stirring while they cooked. Long noodles can clump in one-pot recipes, so stir often and gently separate the noodles as they soften.
The sauce thickens as the noodles sit. Add a splash of chicken broth, vegetable broth, water, or coconut milk and stir until it loosens up.
Let the noodles sit for a few minutes before serving. The sauce will thicken as it cools slightly and the noodles keep absorbing it.
Yes. These noodles are best warm, but the leftovers can also be eaten cold like a Thai noodle salad. Add a squeeze of lime before serving to freshen them up.
Make Ahead and Storage
These One Pot Thai Noodles are best right after cooking, but the leftovers are still really good.
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
- Reheating: Warm in the microwave or on the stovetop with a splash of broth, water, or coconut milk to loosen the sauce.
- Freezer: You can freeze the noodles for up to 3 months, but the texture of the pasta and vegetables may be softer after thawing.
- Make ahead tip: Chop the vegetables, slice the ginger, mince the garlic, and measure the sauce ingredients ahead of time. Then all you have to do is add everything to the pot and cook.
Pairing Ideas
These One Pot Thai Noodles are filling enough to serve on their own, but they also pair well with fresh, crunchy, or light sides. I like serving them with Chicken Satay or Thai Chicken Skewers, Thai Cucumber Salad, Fresh Spring Rolls, steamed edamame, or a simple side of roasted vegetables. If you want to keep the Thai-inspired flavors going, Mango Sticky Rice would be a great dessert.
More Yummy Thai Recipes
If you’re looking for even more great Thai food, you will want to sample some of our favorites. Each recipe is cooked to perfection and is loaded with intense flavor!
These One Pot Thai Noodles are creamy, flavorful, and easy enough for a busy weeknight. I love that everything cooks together in one pot, and I love that the recipe is flexible enough to keep simple or bulk up with shrimp, chicken, tofu, or extra vegetables.
If you make this recipe, I would love for you to leave a comment and rating. It helps other readers know what to expect, and I always love hearing how these recipes turn out in your kitchen. 💛
One Pot Thai Noodles
Ingredients
- 16 ounces linguine
- 1 large carrot, chopped
- 1 red bell pepper, sliced
- 3 green onions, sliced
- 2 inches of ginger root, sliced
- 4 cloves of garlic, chopped
- 1 cup roasted salted peanuts, chopped
- 4 cups chicken broth
- 14 ounces coconut milk
- 1/2 cup water
- 2 Tablespoons peanut butter
- 1 Tablespoon brown sugar
- 1 Tablespoon soy sauce
- 1 Tablespoon fish sauce
- 1/2 teaspoon red pepper flakes
- 1 bunch cilantro leaves
- 1 lime, juiced
Instructions
- In a large stock pot, combine all the ingredients except cilantro and lime. Cover pot and bring to a boil.
- Reduce to low and simmer for 10 minutes, stirring frequently.
- When the pasta is cooked remove the slices of ginger.
- Add cilantro and lime juice. Mix well and serve. Sauce will thicken as it cools.
- Garnish with peanuts, cilantro, lime juice, and/or sweet chili sauce.
Notes
- The original recipe had 1 pound of cooked shrimp added with the cilantro and lime juice.
- Add cooked shrimp, cooked chicken, tofu, beef, or extra vegetables at the end and warm through.
- Stir often while the noodles cook so they do not stick together.
- The sauce will thicken as it sits.
- Add a splash of broth, water, or coconut milk when reheating leftovers.
- For a vegetarian version, use vegetable broth, omit the fish sauce, and add tofu or extra vegetables.
- For a gluten-free version, use rice noodles and gluten-free soy sauce or tamari.
- Add more red pepper flakes, sriracha, or chili garlic sauce for extra heat.
- If you do not want to use fish sauce, replace it with extra soy sauce.
- Garnish with peanuts, cilantro, green onions, sesame seeds, lime wedges, or sweet chili sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great recipe. It’s a standard in my rotation!
This was delicious, really loved how all the flavors came together! My husband and I both really enjoyed this dinner- easy to throw together when you need something quick and flavorful! This will definitely go to my favorites box. Thank you for sharing. 🙂
So glad you liked it! Aren’t one pot meals the best?? We are flattered we made it to your “favorites box”!
This was absolutely amazing! So easy, and so yummy!! My kids loved it too. I grated the ginger instead and left it in the pot.
I came for the pot roast and leaving with all these recipes!!! I bookmarked your page! Thanks for all the IP recipes!
Yay! I am so glad we won you over!
Delicious recipe!!!