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Thai Peanut Noodle Bowls Recipe

A vegan Thai peanut noodle bowl loaded with vegetables, creamy sauce, and crunchy toppings that scream flavor and comfort.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

For the peanut sauce:
  • ½ cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 garlic clove minced
  • ¼ cup warm water
For the bowls:
  • 12 oz rice noodles
  • 1 tbsp olive oil
  • 1 red bell pepper thinly sliced
  • 1 cup shredded carrots
  • 2 cups broccoli florets
  • ½ cup edamame shelled
  • ¼ cup roasted peanuts chopped
  • 2 green onions sliced

Method
 

  1. Cook rice noodles according to package instructions, drain, and set aside.
  2. Whisk peanut butter, soy sauce, lime juice, vinegar, maple syrup, sesame oil, ginger, garlic, and water until smooth.
  3. Heat olive oil in skillet, sauté bell pepper, carrots, and broccoli until crisp-tender.
  4. Add noodles and edamame, toss gently with vegetables.
  5. Pour peanut sauce over mixture, stir until evenly coated.
  6. Divide into bowls, garnish with peanuts and green onions, and serve immediately.

Notes

Nutritional Values (per serving)

  • Calories: 410
  • Total Fat: 16g
  • Saturated Fat: 3g
  • Carbohydrates: 58g
  • Fiber: 6g
  • Protein: 14g

Vitamins & Minerals (per serving)

  • Vitamin C: 40%
  • Iron: 20%
  • Calcium: 10%
  • Folate: 18%
  • Magnesium: 22%

Additional Notes & Tips

  • Swap rice noodles for soba or whole wheat pasta if you’re feeling rebellious.
  • Add chili flakes or sriracha for more fire.
  • Meal-prep friendly—just keep sauce separate until ready to serve.
  • A squeeze of extra lime never hurts, darling.