Thai Peanut Noodle Bowl
This Thai Peanut Noodle Bowl is the kind of dinner that feels fresh, cozy, and satisfying all at once. The creamy peanut sauce, tender noodles, and crisp vegetables come together fast, which makes it perfect for busy weeknights.
Ingredients
- 8 oz rice noodles or spaghetti
- 0.5 cup natural peanut butter
- 0.25 cup soy sauce or tamari
- 2 tbsp lime juice
- 1 tbsp maple syrup or honey
- 2 cloves garlic freshly grated or minced
- 1 tsp fresh ginger grated or minced
- 1 tsp sesame oil
- 0.25 cup warm water plus more as needed
- 1 cup shredded carrots
- 1 cup cucumber sliced
- 1 cup red bell pepper thinly sliced
- 2 tbsp green onions chopped
- 2 tbsp cilantro chopped
- 0.25 cup crushed peanuts for topping
- 1 optional protein tofu, chicken, or shrimp
Instructions
- Boil the noodles according to the package directions until just tender. Drain them well, then rinse briefly with cool water so they do not stick together.
- Whisk together the peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, sesame oil, and warm water until smooth and creamy. Add a little more water if you want a thinner sauce.
- Slice the carrots, cucumber, and bell pepper into thin, easy-to-eat pieces. Chop the green onions and cilantro, and set aside the crushed peanuts for topping.
- Add the noodles to a large bowl with the sauce and toss until well coated. Fold in the vegetables, or arrange them on top if you prefer a prettier bowl.
- Top with green onions, cilantro, and crushed peanuts. Serve right away while the noodles are fresh and the sauce is silky.
Notes
Meals like this one always remind me how comforting a simple bowl can be. There is something lovely about setting out the noodles, sauce, and toppings, then letting everyone build their own plate just the way they like it.