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Thai
Peanut Noodle Bowl
18 min total12 prep6 cook2 servings380 cal
VeganFlexitarianVegetarianContains peanutContains soy
Slippery rice noodles tossed in a creamy, tangy peanut sauce with crunchy cucumber and carrot on top. It's a no-fuss, mostly no-cook bowl that comes together in the time it takes the noodles to boil and drain.
Ingredients
pantry
- 200 grice noodles
- 3 tbsppeanut butter
- 2 tbspsoy sauce
- 1 tbspmaple syrup
- 2 tbsproasted peanuts
produce
- 1lime
- 0.5cucumber
- 1carrot
- 1 clovegarlic
- 1 tspfresh ginger
- 2 tbspfresh cilantro
Steps
- Bring a pot of water to a boil and cook the rice noodles according to package directions; drain, rinse under cold water, and set aside.
- Julienne the cucumber and carrot; mince the garlic and ginger; cut the lime in half.
- In a bowl, whisk together the peanut butter, soy sauce, maple syrup, ginger, garlic, and the juice of the lime.
- Add 2–3 tablespoons warm water, a little at a time, whisking until the sauce is smooth and pourable.
- Add the noodles to the bowl with the sauce and toss until evenly coated.
- Divide the noodles between two bowls.
- Top with the julienned cucumber and carrot.
- Sprinkle with the chopped roasted peanuts and cilantro.
- Squeeze the remaining lime half over the top before serving.
Tips
- Loosen the peanut sauce with warm water a tablespoon at a time until it's pourable but still clings to the noodles.
- Rinse the noodles under cold water right after draining to stop them from clumping or overcooking.
- Julienne the vegetables so they stay crisp and mix in easily rather than sinking to the bottom.
- Taste the sauce before tossing — adjust lime or soy sauce depending on how tangy or salty you like it.
