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A ridiculously easy noodle recipe using just a single pot!

One Pot Peanut Noodles



  • 1 pound linguine

  • 4 cups vegetable broth

  • 11/2 cups water

  • 1/2 square (15 ounces) cup cubed pressed tofu (bean curd)

  • 2 cups thinly sliced Napa cabbage

  • 1 carrot, julienned

  • 1/2 red onion, thinly sliced

  • 3 cloves garlic, sliced thin

  • 1-2 thai chilis, seeded and thinly sliced (depending on how spicy you want it)

  • 1-inch ginger, grated or finely minced

  • 3 tablespoons agave syrup

  • 3 tablespoons tamari or soy sauce

  • 3 tablespoons creamy unsalted unsweetened peanut butter

  • 2 teaspoons fish sauce

  • 2 teaspoon sesame oil

  • 1 teaspoon tamarind paste

  • Juice of 1/2 a lime


  • 1 cup bean sprouts

  • 1/2 cup chopped roasted peanuts

  • 1/4 cup thai basil, or to taste

  • 1/4 cup fresh cilantro

  • 2 thinly sliced scallions

  • Lime wedges, for garnish

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  1. Place all of the ingredients in a large pot or Dutch oven. Cover the pot, and bring the liquid to a boil. Reduce the heat and simmer for 10-15 more minutes. Every 2-3 minutes, stir the contents of the pot so that the pasta doesn't stick together. Cook until the liquid has been almost entirely absorbed by the noodles and both the past and the vegetables are tender.

  2. Garnish with scallions, bean sprouts, roasted peanuts, thai basil, and cilantro. Serve warm with lime wedges!

One Pot Peanut Noodles




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox