One Pan Veggie Quesadilla
10 min • 340 cal
Thai • Lunch
Thai Peanut Noodle Lunch
20 minEasy4 servings
🧮Serving Size Calculator
4
servings
410
calories
12g
protein
54g
carbs
18g
fat
Ingredients
- 8 oz flat rice noodles
- 1/3 cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh lime juice
- 1 tbsp honey
- 1 tsp sesame oil
- 1 cup warm water
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup edamame, shelled
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1 tsp sriracha (adjust to taste)
- 1 tbsp vegetable oil
Instructions
- 1
Cook rice noodles according to package directions. Drain and rinse under cold water until completely cool. Set aside.
- 2
In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, sriracha, and warm water until smooth. Add more water to thin if needed.
- 3
Heat vegetable oil in a large skillet over medium-high heat. Add shredded carrots and cabbage. Stir-fry for 2 minutes until slightly softened but still crunchy.
- 4
Add edamame and cook for 1 minute until warmed through.
- 5
Add the cooled rice noodles to the skillet. Pour the peanut sauce over the noodles.
- 6
Toss everything together with tongs until noodles are fully coated and the vegetables are evenly distributed.
- 7
Remove from heat. Add green onions and cilantro. Toss to combine.
- 8
Divide among bowls. Top with chopped peanuts and an extra squeeze of lime.
- 9
Serve cold or at room temperature. Keeps in the fridge for up to 3 days.
Pro Tips
💡
Rinse noodles under cold water after draining - this stops the cooking immediately and prevents clumping.
💡
Add a handful of shredded purple cabbage for color and crunch - it wilts nicely in the sauce without becoming soggy.
💡
Serve cold or at room temperature - perfect for meal prep lunches.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How do I make Thai Peanut Noodle Lunch?
This one-pan recipe takes approximately 20 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
What is the difficulty level of Thai Peanut Noodle Lunch?
This recipe is rated as Easy difficulty. Even if you're new to cooking, you can make this recipe successfully.
Can I substitute ingredients?
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
