Thai-Inspired Peanut Noodle Bowl
15min
15min
1
520
Chef's Note
For the best texture, don't overcook your rice noodles - they should remain slightly chewy. If you prefer a thinner sauce, add an extra tablespoon of warm water. This dish works well as meal prep too - just store the sauce separately and combine right before eating.
Tags
Ingredients
4 oz rice noodles
1/2 medium red bell pepper
1 medium carrot
1/2 medium cucumber
2 tbsp cilantro
1/2 whole lime
2 tbsp natural peanut butter
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp maple syrup or honey
1 tsp rice vinegar
1 tsp ginger
1/4 tsp red pepper flakes
2 tbsp warm water
1 tbsp roasted peanuts
1 tsp sesame seeds
Instructions
- 1
Bring a medium pot of water to a boil for the rice noodles.
- 2
While waiting for the water to boil, julienne 1/2 red bell pepper and 1 medium carrot into thin matchsticks.
- 3
Slice 1/2 cucumber into thin half-moons.
- 4
Chop 2 tbsp fresh cilantro and set aside for garnish.
- 5
Once water is boiling, cook 4 oz rice noodles according to package directions (usually 3-5 minutes). Drain and rinse under cold water to stop cooking.
- 6
In a small bowl, whisk together 2 tbsp natural peanut butter, 1 tbsp soy sauce, 1 tsp maple syrup, 1 tsp rice vinegar, 1 tsp grated ginger, 1/4 tsp red pepper flakes, and 2 tbsp warm water until smooth.
- 7
Toss the cooked noodles with about 3/4 of the peanut sauce.
- 8
Place the dressed noodles in a bowl and arrange the julienned vegetables on top.
- 9
Drizzle the remaining peanut sauce over the vegetables.
- 10
Squeeze juice from 1/2 lime over the bowl.
- 11
Garnish with 1 tbsp chopped roasted peanuts, 1 tsp sesame seeds, and the chopped cilantro.
Nutrition Information (per serving)
520
18g
65g
22g
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