Thai Peanut Noodle Bowl
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
Allergen information: may contain gluten, milk, nuts, peanuts, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Thai peanut noodles in an airtight container in the refrigerator.
Serve cold or at room temperature. If reheating, microwave briefly until just warm, as noodles can become mushy.
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