Thai Noodle Bowl with Peanut Sauce
These Thai Noodle Bowls aren’t only gorgeously vibrant, but they’re so fresh and healthy, they’ll have you craving your vegetables regularly! There’s no cooking involved, either, so they’re super easy to make and don’t require fancy kitchen appliances. They’re prepared in just a couple of easy steps; soak the rice noodles, chop and slice the vegetables, stir together the peanut sauce ingredients, and assemble! Yum!
They may look decadent and complex, but they’re essentially as easy to throw together as a salad! I love fresh, healthy salad bowls, and these Thai Noodle Bowls satisfy those cravings wonderfully, while providing something different when I want to mix up my rotation of meals. The rice noodles themselves, as well as the peanut sauce, cilantro and roasted peanuts, allow this bowl to stand out as a delicious transformation from other vegetable-forward dishes.
Rice Noodles: Rice noodles are the foundation of this dish, offering a neutral and versatile base for the many flavors to shine. Rice noodles are also gluten free, so they’re a great option for those who need or choose to avoid gluten.
Carrots: Carrots add a refreshing crunch and subtle sweetness to these Thai Noodle Bowls. Carrots are rich in fiber and antioxidants, and also contain beta-carotene, which supports vision health.
Bell Peppers: For this recipe, I chose red bell peppers, to add some contrasting color and enhance the visual appeal! Any color of bell pepper can be used, but keep in mind that red, orange, and yellow bell peppers are slightly sweeter and are often used in fresh dishes, such as this one, while green bell peppers are a bit more bitter and typically used in dishes that require them to be cooked, such as fajitas. Bell peppers are a great source of vitamin C and antioxidants.
Red Cabbage: I love adding cabbage to my salads, grain bowls and even noodle bowls such as this one. Cabbage stays good in the refrigerator for a long time, it’s super affordable, and it has a wonderful crunch and fresh taste that adds so much to a dish such as this one. It’s another great source of antioxidants and vitamin C, and contains vitamin K, as well, which is essential for blood and bone health.
Cucumber: Cucumber adds a healthy green element, as well as enhancing the cool, crisp feel of this bowl. I love piling on the cucumber in dishes like these, as they’re hydrating, mild in taste, and great for healthy skin.
Green Onions: Green onions are a great addition for fresh dishes if you’re looking for a mild onion taste, without it being too overpowering. They also contain vitamins C and K, and prebiotic fibers that support gut health and digestion.
Cilantro: Cilantro is truly the cherry on top of these Thai Noodle Bowls. They had a delightful burst of flavor and a wonderful aroma, and cilantro also assists with detoxifying the body.
Peanuts: The healthy fats in the peanuts add some bulk and satiety, and they’re a great source of protein and fiber, as well. I buy my peanuts raw and unsalted, to avoid oils and additional sodium wherever possible. When I’m preparing this bowl, I simply chop up a handful of peanuts, add them to a small pan on the stove, and heat until they’re lightly browned. There’s no oil or added salt necessary!
Sesame Seeds: These bowls wouldn’t be complete without a sprinkle of sesame seeds. In addition to the flavor and texture depth that they contribute as a garnish, they’re rich in healthy fats, protein, and minerals like calcium and iron.
Lime Slices: The addition of lime juice in these bowls cannot be underestimated! I like to almost overdo it with lime juice in this recipe, and many other dishes that I make similar to this one. It adds a ton of flavor, as well as moisture that the peanut sauce may not achieve on its own.
Homemade Thai Peanut Sauce: Of course, buying peanut sauce is always an option. But many years ago, when I first started learning how to cook, I created a peanut sauce recipe of my own. This way, I could make large batches of it whenever I wanted using ingredients I already had at home, and I also know what’s going in it. It’s a completely oil-free recipe! I used powdered peanut butter, but 3 tablespoons of peanut butter spread can be used as a replacement for the powdered peanut butter mixed with water. It also calls for maple syrup as the sweetener, but I’ve used regular sugar in a pinch, and that does work, but may require a bit of moisture elsewhere, such as an additional splash of water. Feel free to mix in some red pepper flakes for a little heat if you prefer!
Ingredients
(makes 2 bowls)
Noodle Bowl Ingredients
8 oz rice noodles
1 C shredded carrots
1 C red bell pepper, thinly sliced
1 C red cabbage, thinly sliced
¼ C sliced cucumber
½ C chopped green onions
½ C fresh cilantro, chopped
¼ C roasted peanuts, chopped
Sesame seeds
Slices of lime
¼ C powdered peanut butter mixed with 2 T water
Peanut Sauce Ingredients
1 T maple syrup
½ T liquid aminos or soy sauce
½ tsp garlic powder
¼ tsp dried ginger
Instructions
1. Make the peanut sauce by combining all of the peanut sauce ingredients in a small bowl and mixing well. Set aside.
2. Add the noodles to a bowl of warm water and soak until softened to your desired texture, usually no more than 15 minutes. Once softened, rinse under cold water and set aside.
3. While the noodles are soaking, prepare your vegetables. Shred the carrots, slice the bell pepper and cabbage into thin strips, slice the cucumber into coins and then fourths, and finely chop the green onions, cilantro and peanuts. Slice the lime as well for optional garnish.
4. Distribute the noodles into bowls and top with the carrots, bell pepper, cabbage and cucumber.
5. Drizzle the peanut sauce over the noodles and vegetables, then garnish with green onions, cilantro, peanuts, sesame seeds and lime slices. Alternatively, you can serve the peanut sauce in a bowl on the side, allowing individuals to opt for the amount of peanut sauce that they prefer.
Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
