One Pot Spicy Thai Noodles

5 from 58 votes

Bold and flavorful, these One Pot Spicy Thai Noodles are made with common ingredients. Hot and ready in just 20 minutes!

Prep Time10

Cook Time10

Total Time20

Servings:

Cook the noodles to al dente according to the package directions.
12 ounces thin spaghetti noodles
While the pasta is cooking, whisk the peanut butter, honey, chicken broth, sriracha sauce, lime juice, and soy sauce together. The peanut butter won't completely dissolve but will look like small shreds in the mixture. (See Note below)
¾ cup creamy peanut butter, 2 tablespoons honey, ½ cup chicken broth, 2 tablespoons sriracha sauce, 2 tablespoons lime juice, ¼ cup soy sauce
Mix in the thawed onion and pepper strips.
20 ounces frozen onion and pepper strips, thawed
When the pasta is done, drain the pot of all the excess water. Then add the peanut butter mixture and toss until coated.

NOTE: Alternatively, to dirty the least amount of dishes, you can cook the noodles, drain, then add each ingredient into the pot with the noodles and toss (instead of mixing them in a separate bowl first). I personally like to make the peanut butter mixture while the pasta is cooking, but it works just as well if you don't.
Substitute vegetable broth for the chicken broth to make this dish vegan.
You can use additional mix-ins to make the meal go even farther and vary or increase the nutritional value. Some suggestions are shredded carrots, chopped zucchini, and peas.
This is not super spicy, however you can skip the sriracha to avoid the spicy kick altogether, or use a bit additional for even more heat.
The sauce will thicken as it stands. If it gets too thick, you can use a little additional broth.
Garnish with chopped peanuts, chopped cilantro, and/or a lime wedge, if desired.