Main CourseDinnerLunch

Thai Peanut Noodle Bowl

Name: Thai Peanut Noodle Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: thai
Ingredients: 250 g rice noodle thin; 0.5 cup peanut butter creamy, unsweetened; 4 tbsp soy sauce low sodium; 2 tbsp lime juice freshly squeezed; 2 tbsp maple syrup; 1 tbsp rice vinegar; 1 tsp sesame oil toasted; 2 clove garlic minced; 1 tsp ginger grated; 1 tsp sriracha; 0.25 cup water; 1 pcs red bell pepper thinly sliced; 2 pcs carrot julienned or grated; 0.5 pcs cucumber thinly sliced or julienned; 3 pcs green onion sliced; 0.25 cup cilantro chopped; 2 tbsp roasted peanut crushed (optional)

This vibrant and satisfying Thai Peanut Noodle Bowl features chewy noodles tossed in a rich, creamy peanut sauce. It's packed with fresh vegetables for a delicious and healthy vegan meal.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 542 kcal

Vegetarian

Allergen information: may contain gluten, milk, nuts, peanuts, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 grice noodle, thin
1 pcsred bell pepper, thinly sliced
2 pcscarrot, julienned or grated
0.5 pcscucumber, thinly sliced or julienned

peanut sauce

0.5 cuppeanut butter, creamy, unsweetened
4 tbspsoy sauce, low sodium
2 tbsplime juice, freshly squeezed
2 tbspmaple syrup
1 tbsprice vinegar
1 tspsesame oil, toasted
2 clovegarlic, minced
1 tspginger, grated
1 tspsriracha
0.25 cupwater

garnish

3 pcsgreen onion, sliced
0.25 cupcilantro, chopped
2 tbsproasted peanut, crushed(optional)

Equipment

colander · large pot · whisk · large mixing bowl

The method

Step by step

1
Cook the rice noodles according to package instructions until al dente.
About 8 min
Cook’s note: Do not overcook the noodles; they should still have a slight chew.
2
Drain the cooked noodles and rinse them thoroughly with cold water to prevent sticking.
About 1 min
3
In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, sriracha, and water until smooth and creamy.
About 3 min
Cook’s note: If the sauce is too thick, add a little more water, one tablespoon at a time, until it reaches your desired consistency.
4
Add the drained rice noodles to a large mixing bowl.
5
Pour the peanut sauce over the noodles and toss gently until the noodles are evenly coated.
About 2 min
6
Add the sliced red bell pepper, julienned carrot, and sliced cucumber to the noodle mixture.
About 1 min
7
Toss everything together until the vegetables are well combined with the noodles and sauce.
About 1 min
8
Divide the noodle mixture among four serving bowls.
9
Garnish with sliced green onion, chopped cilantro, and crushed roasted peanuts if desired.
10
Serve immediately and enjoy.

Per serving

Nutrition

64%Score

Calories: 542.4kcal
Protein: 14.5g
Carbs: 77g
Fat: 21.6g
Fibre: 5.5g
Sugar: 13.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Thai peanut noodles in an airtight container in the refrigerator.

Reheating

Serve cold or at room temperature. If reheating, microwave briefly until just warm, as noodles can become mushy.