Go Back
- 8 oz rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed - 1/2 cup green onions, sliced - 1/4 cup fresh cilantro, chopped - 1/4 cup roasted peanuts, chopped (for garnish) The rice noodles serve as the base of this dish. They soak up the peanut sauce well. Fresh vegetables add color and crunch. Carrots, red bell pepper, snap peas, and green onions give a nice mix. Don't forget the cilantro! It adds a burst of flavor. Roasted peanuts on top give a great crunch and nutty taste. - 1/4 cup peanut butter - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 tablespoon maple syrup - 1 teaspoon sriracha (adjust to taste) - 1-2 tablespoons warm water (to thin the sauce as needed) The peanut sauce is what makes this dish special. Peanut butter gives it a creamy texture. Soy sauce adds saltiness, while lime juice brings a fresh zing. Maple syrup adds sweetness, balancing the flavors. Sriracha gives the sauce a kick. You can adjust the heat to your liking. Use warm water to get the right thickness for the sauce. This sauce ties all the ingredients together in a tasty way! {{ingredient_image_1}} To cook rice noodles perfectly, start by boiling water in a large pot. Once the water is bubbling, add the rice noodles. Cook them for about 4 to 6 minutes, or until they are soft. Then, drain the noodles in a colander. Rinse them under cold water. This stops the cooking and cools them down quickly. Set them aside for later. For the peanut sauce, grab a small mixing bowl. Add peanut butter, soy sauce, lime juice, maple syrup, and sriracha. Use a whisk to mix the ingredients well until smooth. If the sauce is too thick, add warm water. Do this one tablespoon at a time until you get the right consistency you want. In a large bowl, mix the cooked rice noodles with the vegetables. Add the shredded carrots, sliced red bell pepper, trimmed snap peas, and sliced green onions. Drizzle sesame oil over the top. Toss everything together gently to combine. Next, pour the peanut sauce over the noodle mix. Toss again until all ingredients are evenly coated. This ensures every bite is packed with flavor. Serve the bowls with fresh cilantro and chopped roasted peanuts on top for a tasty finish. To make the best peanut sauce, choose creamy peanut butter. Look for brands with simple ingredients. You want pure peanut butter without added sugars or oils. This keeps the sauce rich and pure. Balancing the flavors is key for a great sauce. Start with a base of peanut butter. Add soy sauce for saltiness and lime juice for brightness. Maple syrup adds sweetness. If you love spice, include sriracha. Adjust the flavors until they sing! Cook your fresh vegetables just right to keep their crunch. Snap peas and bell peppers should cook for only 2-3 minutes. You want them tender but still crisp. To save time, prep your veggies in advance. Slice carrots and peppers, and trim snap peas. Store them in the fridge. This way, you can quickly assemble your bowls when you're ready to eat. When serving, use individual bowls to make it fun. Start by adding a good portion of the noodle mix. Then, drizzle the peanut sauce over the top. Garnish each bowl with fresh cilantro and chopped peanuts. This adds color and texture. You can also squeeze extra lime juice over the top for a zesty kick. Enjoy your beautiful, tasty meal! Pro Tips Perfect Noodle Texture: Ensure the rice noodles are cooked al dente for a better texture that holds up against the sauce. Customize Your Veggies: Feel free to substitute or add any of your favorite vegetables, such as broccoli or zucchini, for added nutrition and flavor. Make It Ahead: Prepare the peanut sauce in advance and refrigerate it. This will enhance the flavors and save time during meal prep. Spice Level Control: Adjust the amount of sriracha based on your spice preference, or add fresh chili for an extra kick. {{image_2}} To make this dish vegan, start by swapping out the honey or maple syrup for agave nectar. You can also use a vegan soy sauce. For added protein, try using tofu or chickpeas. Both options blend well with the sauce and add texture. - Tofu: Press and cube firm tofu. Sauté it until golden brown. - Chickpeas: Use canned chickpeas for a quick and easy protein boost. These swaps keep the dish healthy and tasty. If you follow a gluten-free diet, you can easily adapt this recipe. Use rice noodles, which are naturally gluten-free. They have a nice texture and absorb the sauce well. - Alternative noodles: Consider using zucchini noodles or gluten-free pasta. - Soy sauce replacements: Tamari is a great gluten-free choice. Coconut aminos also work well. Both options give you that savory flavor without the gluten. You can enhance the flavor of your Thai Peanut Noodle Bowl with a few extra ingredients. Fresh herbs and spices can really elevate the dish. - Spices or herbs: Add fresh basil or mint for a fragrant touch. A sprinkle of crushed red pepper can give it a nice kick. - Heat level: Adjust the sriracha in the peanut sauce to change the spice. For milder flavors, use less. For more heat, add more sriracha or even chili flakes. These simple changes let you personalize the dish to your liking. To keep your Thai peanut noodle bowls fresh, store them in the fridge. Use airtight containers. This keeps the flavors and textures intact. - Tips for Refrigerating Noodle Bowls: Let the noodles cool before storing. This prevents moisture build-up. - Container Selection for Freshness: Glass containers work great. They are easy to clean and won't stain. When reheating, you want to keep that nice texture. The best way is to use the stovetop. - Best Methods for Reheating Without Losing Texture: Heat in a skillet over low heat. Add a splash of water if needed. This helps keep the noodles moist. - Time for Reheating in the Microwave or Stovetop: In the microwave, heat for 1-2 minutes. Stir halfway through to make sure it warms evenly. Freezing is a good option for meal prep. - How to Freeze Noodles and Sauce Separately: Freeze noodles and sauce in separate bags. This keeps them fresh longer. - Tips for Thawing Frozen Noodle Bowls: Thaw in the fridge overnight. This keeps the noodles from getting mushy. You can also use the microwave on low power to defrost quickly. Yes, you can prepare this dish ahead of time. Start by cooking the rice noodles and cooling them. Store the noodles in an airtight container in the fridge for up to three days. You can also chop the vegetables and keep them in a separate container. The peanut sauce can be made a day in advance. Just store it in the fridge in a sealed jar. When ready to eat, simply combine the ingredients and enjoy. To change the spice level, you can add more or less sriracha. Start with one teaspoon for mild heat. If you like more spice, add another teaspoon. You can also use chili flakes for extra heat. Mix them into the peanut sauce a little at a time. Taste as you go to get the heat just right for your palate. This recipe is full of nutrition. The rice noodles provide energy and are gluten-free. Fresh vegetables like carrots and bell peppers give you vitamins A and C. Snap peas add fiber and protein. The peanut butter offers healthy fats and protein. Maple syrup adds sweetness without refined sugar. This dish is balanced, tasty, and good for you! Thai peanut noodle bowls are a tasty and fun dish to prepare. You learned how to cook rice noodles, make a creamy peanut sauce, and mix everything together. I shared tips to keep your veggies crisp and how to serve it well. You also saw options for any diet, like vegan or gluten-free. Finally, I covered how to store and reheat leftovers. Enjoy making this dish and customizing it to suit your taste!

Thai Peanut Noodle Bowls

A delicious and easy-to-make noodle bowl with a creamy peanut sauce and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 1 unit red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 1 cup green onions, sliced
  • 1 cup fresh cilantro, chopped
  • 1 4 cup roasted peanuts, chopped (for garnish)
  • 1 tablespoon sesame oil
  • 1 4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon sriracha (adjust to taste)
  • 1 2 tablespoons warm water (to thin the sauce as needed)

Instructions
 

  • Begin by cooking the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
  • In a small mixing bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, and sriracha until smooth. Gradually add warm water, one tablespoon at a time, until the sauce reaches your desired consistency.
  • In a large bowl, combine the cooked rice noodles, shredded carrots, sliced red bell pepper, snap peas, and sliced green onions. Drizzle with sesame oil and toss to combine.
  • Pour the peanut sauce over the noodle mixture and toss until everything is evenly coated.
  • Serve the Thai peanut noodle bowls in individual bowls, garnishing each with fresh cilantro and chopped roasted peanuts on top.

Notes

Adjust the sriracha to taste for desired spice level.
Keyword noodles, peanut sauce, vegetarian