Thai Peanut Noodle Bowls with Vegetables

These Thai Peanut Noodle Bowls are easy to throw together, super healthy, and topped with a really flavorful Thai Peanut Sauce. They’re perfect for lunch or dinner and can be used for meal prep.

I’m not exaggerating when I say I’ve made these Thai Peanut Noodle Bowls about 10 times in the last month. They’re flavorful, perfect for a light summer meal, and packed with vegetables. I’m hoping you enjoy them as much as we have been 🙂

This Thai Peanut Sauce is really the star of the dish! I plan on giving it its very own post, but I couldn’t wait to share these summery noodle bowls with you first.

Why Your Body Will Love These Bowls

• Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
• Vitamins – Bell peppers are also antioxidant-rich. They contain beta-carotene, and vitamins C and E, helping defend against diseases like heart disease and cancer.
• Cancer and Diabetes Protection – Carrots have a low glycemic index, which prevents blood sugar spikes, and are also thought to lower the risk of cancer.

Thai Noodle Bowl Recipe Ingredients

• Rice noodles – I like skinny maifun rice noodles, but you can also use regular ones. You can also use plain spaghetti noodles if you like. I usually boil the main noodles for a minute or two, drain them, and rinse them with cold water.
• Vegetables – I used Napa and purple cabbage, red bell peppers, and shredded carrots. I wanted to make this dish pretty simple, so I chose my four favorite Asian cuisine-friendly raw vegetables in a variety of colors. You can use any vegetables you like and as many as you like. I like to chop mine super thinly to complement the thin noodles.
• Peanut Butter – This recipe calls for a half-cup, room-temperature, creamy peanut butter (I like to use no-sugar-added).
• Ginger and garlic- I use fresh garlic and ginger, and grate both.
• Lime juice – I prefer fresh lime juice.
• Tamari – Soy sauce will also work. 
• Pure maple syrup
• Rice wine vinegar
• Salt
• Optional toppings – Fresh lime juice, peanuts, cilantro, and green onion.

How To Make This Thai Peanut Noodle Bowl Recipe

1. Bring a large pot of water to a boil, and cook the noodles according to the package directions. Drain the noodles and rinse with cold water.
2. Add all peanut sauce ingredients to a medium-sized bowl and whisk until combined.
3. Divide the noodles and vegetables into four portions, top with the desired peanut sauce, and garnish with your favorite garnishes.

Thai Peanut Noodle Salad Meal Prep Bowls

These Thai Noodle Salad Bowls are perfect for meal prep. This dish is best served cold, so you don’t need to worry about heating it up before enjoying it for lunch. Pack your noodles and vegetables into your meal prep containers, and then you can add the sauce right on top or divide the peanut sauce into single-portion containers. They’ll stay in the refrigerator for up to four days.

Thai Peanut Noodle Bowls with Vegetables Recipe Tips

• Ensure your peanut butter is at room temperature for the peanut sauce. If it’s cold, it won’t mix as well, and the sauce will be lumpy.
• If you want to save some time and money, you can buy a bag of coleslaw mix with cabbage and carrots instead of individual vegetables.
• If you’re allergic to peanuts, you can use sun butter in place of peanut butter.
• Regular spaghetti noodles can be used instead of rice noodles if you can’t find rice noodles.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Asian-inspired Noodle Dishes?

Sweet and Spicy Stir Fry Noodles

Easy Ginger Tahini Noodles

Coconut Red Thai Curry Noodles with Vegetables

Easy Scallion Soy Noodles

Easy Sesame Noodles

Check Out Exactly How I Make These Thai Noodle Bowls Here:

Thai Peanut Noodle Bowls with Vegetables

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

These Thai Peanut Noodle Bowls are packed with fresh vegetables and topped with a super flavorful Thai Peanut Sauce!

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Ingredients

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• 1 (8 oz) box rice noodles (I used maifun noodles)
• 1 1/3 cup thinly sliced Napa cabbage
• 1 1/3 cup thinly sliced red bell pepper
• 1 1/3 cup shredded carrots
• 1 1/3 cup thinly sliced purple cabbage
• Optional toppings: fresh lime juice, peanuts, cilantro, green onion

Thai Peanut Sauce:

• 1/2 cup room temperature creamy peanut butter (I like to use no sugar added)
• 1 teaspoon fresh grated ginger
• 1 clove garlic, grated
• 1 tablespoon fresh lime juice
• 2 teaspoons tamari, or soy sauce
• 1 teaspoon pure maple syrup
• 1 teaspoon rice wine vinegar
• 1 pinch salt
• 1/2 cup room temperature water

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Instructions

1. Bring a large pot of water to a boil and cook noodles according to package directions.  Drain noodles and rinse with cold water.
2. Add all peanut sauce ingredients to a medium sized bowl and whisk until combined.
3. Divide the noodles and vegetables into four separate portions and top with desired amount of peanut sauce.  Garnish with your favorite garnishes.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner, Meal Prep, Vegan
• Method: Stovetop
• Cuisine: Asian