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
Another reason I love this recipe is because I always have all of the ingredients on hand, making life a lot easier!
Ingredients
Peanut Sauce
- 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)
Additional Ingredients
- 8 oz uncooked spaghetti (or other pasta - corkscrew works well)
- 2 cups 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
Instructions
- 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!
If you like this recipe, make sure to follow me on Facebook, and Instagram, where I post all of my recipes and videos!
![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
Comments
Jane Salamander says
How many does this serve?
Sarah Remmer says
I would say 4 full servings, plus leftovers. You could increase the recipe “fullness” by added more cubed chicken.
Daniella says
I’m curious if you would replace the peanut butter for a nut free butter in this recipe. If so, which one? Daughter goes to a nut free daycare and I usually send dinner left overs for lunch. Thank you.
Sarah Remmer says
Yes of course! I find that both pumpkin seed butter and sunflower seed butter work really well!