Description
This Vegetarian Thai Peanut Noodle Bowl combines tender rice noodles with crisp, colorful vegetables and a rich, spicy-sweet peanut sauce. It’s fast, satisfying, and full of bold Thai-inspired flavors, making it an ideal dish for quick weeknight dinners, meal prep, or potlucks.
Ingredients
Scale
Noodles & Veggies
- 8 oz rice noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup purple cabbage, shredded
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2-3 tablespoons warm water (to thin)
Instructions
- Cook the noodles: Bring a large pot of water to a boil. Cook the rice noodles according to the package instructions until just tender. Drain the noodles and rinse under cold water to stop the cooking process, then drain well.
- Make the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup (or honey), sesame oil, and grated ginger. Gradually add 2-3 tablespoons of warm water, whisking until the sauce is smooth and pourable. Adjust the water as needed for desired consistency.
- Prepare the vegetables: In a large mixing bowl, add the shredded carrots, sliced red bell pepper, shredded cabbage, chopped green onions, and cilantro.
- Combine noodles and veggies: Add the cooled noodles to the bowl with the vegetables. Toss gently to distribute the veggies evenly throughout the noodles.
- Add the sauce: Pour the peanut sauce over the noodle and vegetable mixture. Toss everything together until the noodles and vegetables are well coated with the sauce.
- Serve: Serve the noodle bowl cold or at room temperature, garnished with extra cilantro or chopped peanuts if desired.
Notes
- Swap in other fresh veggies like cucumber, snap peas, or edamame for variety.
- For a vegan bowl, use maple syrup instead of honey.
- Chill leftovers in an airtight container up to 3 days.
- Add a touch of sriracha or red pepper flakes for extra heat.
- Top with toasted sesame seeds or chopped peanuts for added crunch.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Main-course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 390
- Sugar: 8g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg