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Plate of Thai Peanut Noodles with lime wedges, cilantro, and peanuts.
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5 from 6 votes

One Pot Thai Noodles

Creamy One Pot Thai Noodles with peanut sauce, coconut milk, vegetables, and lime. Everything cooks in one pot for an easy weeknight dinner with simple cleanup.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Thai
Keyword: Pasta, Peanut Sauce, Thai Peanut Noodles
Servings: 6
Calories: 565kcal
Author: Echo Blickenstaff

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.
    Pot with linguine, chicken broth, fish sauce, soy sauce, peanuts, coconut milk, carrot, green onion, red bell pepper, ginger, peanut butter, brown sugar, and garlic.
  • Reduce to low and simmer for 10 minutes, stirring frequently.
    Pot with cooked Thai Peanut Noodles.
  • When the pasta is cooked remove the slices of ginger.
    Removing ginger from Pot of Thai peanut noodles.
  • Add cilantro and lime juice. Mix well and serve. Sauce will thicken as it cools.
    Adding fresh cilantro and squeezing lime juice into Thai peanut noodles.
  • Garnish with peanuts, cilantro, lime juice, and/or sweet chili sauce.
    Pot of Thai Peanut Noodles garnished with fresh cilantro, peanuts and lime wedges.

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

Calories: 565kcal | Carbohydrates: 73g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 654mg | Potassium: 677mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2831IU | Vitamin C: 32mg | Calcium: 72mg | Iron: 2mg