One-Pot Thai Peanut Noodles with Tofu and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silky peanut sauce coats tender noodles, crispy tofu, and fresh vegetables in this quick one-pot Thai-inspired dish. This thai-inspired noodles (vegetarian) ready in about 30 minutes pairs rice noodles, extra-firm tofu, peanut butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot over medium heat, heat 1 tbsp sesame oil. Add 3 minced garlic cloves and 1 tbsp freshly grated ginger, sautéing for 1 minute until fragrant.
  2. Step 2: Stir in 1/3 cup smooth peanut butter, 3 tbsp soy sauce, 2 tbsp lime juice, and 1 tbsp brown sugar. Cook for 2 minutes to meld flavors.
  3. Step 3: Add 3 cups vegetable broth and 8 oz rice noodles to the pot. Bring to a simmer and cook for 5 minutes, stirring occasionally to prevent noodles from sticking.
  4. Step 4: Add 14 oz cubed extra-firm tofu, 2 julienned carrots, and 1 thinly sliced red bell pepper. Continue simmering for 4-5 minutes until noodles are tender and tofu is heated through.
  5. Step 5: Remove from heat, stir in 3 sliced green onions and 1/2 tsp red pepper flakes if using. Serve garnished with 1/4 cup chopped cilantro.

Frequently asked questions

How long does One-Pot Thai Peanut Noodles with Tofu and Vegetables take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Thai Peanut Noodles with Tofu and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in One-Pot Thai Peanut Noodles with Tofu and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Thai Peanut Noodles with Tofu and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Thai Peanut Noodles with Tofu and Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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