One Pan Veggie Quesadilla
10 min • 340 cal
Thai • Lunch
Thai Peanut Noodles Pan
20 minEasy4 servings
🧮Serving Size Calculator
4
servings
390
calories
12g
protein
52g
carbs
16g
fat
Ingredients
- 8 oz flat rice noodles (pad thai style)
- 1/3 cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 cup warm water
- 1 cup shredded carrots
- 1/2 cup edamame, shelled
- 1 cup purple cabbage, thinly shredded
- 2 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp sriracha or chili garlic sauce (adjust to taste)
- 1 clove garlic, minced
- 1 tbsp vegetable oil
Instructions
- 1
Cook rice noodles according to package directions. Drain and rinse under cold water to stop cooking. Set aside.
- 2
In a large bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, rice vinegar, sriracha, and warm water until smooth and creamy. Add more water if sauce is too thick.
- 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add shredded carrots and purple cabbage. Stir-fry for 2 minutes until slightly softened.
- 4
Add minced garlic and cook for 30 seconds until fragrant.
- 5
Add edamame and cook for 1 minute until warmed through.
- 6
Add the drained rice noodles to the pan. Pour the peanut sauce over the noodles.
- 7
Toss everything vigorously with tongs or a large spoon until noodles are fully coated in the sauce and heated through.
- 8
Remove from heat. Add green onions and half the cilantro. Toss to combine.
- 9
Serve in bowls. Top with chopped peanuts and remaining fresh cilantro. Add extra sriracha and lime wedges on the side.
- 10
These noodles are delicious warm but equally amazing cold as a next-day lunch.
Pro Tips
💡
Dissolve the peanut butter in warm water or broth first - it mixes much smoother without lumps.
💡
Rice noodles can get sticky if overcooked - follow package directions and rinse under cold water immediately after draining.
💡
Add a splash of coconut milk for an even creamier sauce.
🍳
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 Noodles Pan?
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 Noodles Pan?
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.
