I love finding recipes that my whole family loves and that I can whip up in less than half an hour. This Thai Peanut Noodle Bowl recipe is as delicious as it sounds, and the whole recipe is made in one pan! That combination is like music to my ears as a busy mom. I wanted to incorporate asian flavours into this dish, but not have it be too spicy, as to appeal to everyone in the family. It’s got just the right balance of garlic, sesame, and peanut flavours, with a bit of a bite too (which I love). If you’d rather no spice at all, you can take the cayenne pepper out completely. But, my little guy, James didn’t seem to be phased by it!
James can now feed himself with utensils (sort of), which is both exciting (he is SO proud of himself and it frees my hands to do other tasks) and sad because I know deep down that it’s the end of an era for us — no more spoon-feeding babies. We were given this awesome toddler feeding placemat/bowl when James was born, that stays in place on the counter or table, making mealtime less messy and giving him the independence that he needs with feeding. If you want to try one, here’s a discount link from me to you: EZPZ Mats Discount for Moms 🙂
Another reason I love this recipe is because I always have all of the ingredients on hand, making life a lot easier!
Weeknight One-Pot Thai Peanut Noodles
- 1/3 cup natural peanut butter
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp garlic, minced
- 1 tsp ginger, minced
- 1/4 tsp cayenne pepper (optional)
- 8 oz uncooked spaghetti (or other pasta–corkscrew works well too!) noodles
- 2 raw chicken breasts, cubed
- 3 cups of your favourite veggies, sliced or diced
- 3/4 cup water
- 1/2 tbsp sesame oil for cooking chicken
- In a medium-sized bowl or large glass measuring cup, whisk together all of the peanut sauce ingredients, and set aside. It will be on the thicker side (that’s ok–once it’s in the pan with the rest of the ingredients, it will “melt” a little and incorporate nicely).
- Cook pasta according to package directions (make sure it’s under-cooked slightly though — al dente!)
- Heat wok or large high-sided pan over med-high heat. Add sesame oil and chicken, and stir-fry until about 2/3 of the way cooked. Transfer to a bowl, cover with tin foil and set aside.
- Transfer water into the pan and add raw veggies. Cover and steam for about 3-4 minutes (until tender-crisp and bright in colour).
- Add chicken back in, as well as the pasta and the peanut sauce. Mix gently until the peanut sauce is dispersed evenly. Decrease heat to medium, cover and cook until chicken is cooked through (about 3-5 minutes). Garnish with green onion before serving and enjoy!
What are your favourite one-pot meals? I would love to hear from you!