This Thai Noodle Bowl is a vibrant mix of rice noodles, colorful vegetables, and rich peanut sauce. A delicious and versatile bowl, served hot or cold. Ready in less than 30 minutes!
I am a sucker for peanut sauce and will make it any chance I get. I love the thick, rich, creamy sauce. And I'll put it on anything. Like these noodle bowls.
These Thai noodle bowls are a cross between pad Thai and my Thai peanut salad. They are loaded with colorful veggies, high in protein, and, of course, filled with noodles.
This recipe makes a lot of food! Perfect for a veggie-forward meal prep.
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Why I love this Thai Noodle Bowl
- Dietary needs - this bowl is vegan friendly, naturally gluten-free, dairy-free, oil-free, and refined sugar free
- High Protein - there is protein in two forms in this bowl: edamame and whatever extra protein you chose (I used tofu)
- Packed with a variety of nutrients - every color adds more nutrients to your plate!
Ingredient Notes & Substitutions
- Rice Noodles: I used pad Thai rice noodles from Kroger, which can be cooked like regular noodles without soaking
- Cabbage: I used a mix of red and green cabbage. Feel free to use just one color
- Frozen Shelled Edamame: I love adding edamame to bowls and salads for extra protein. Look for shelled edamame in the frozen section for the easiest option.
- Carrots: I highly recommend buying whole carrots and shredding them yourself on a box grater or in a food processor/blender
- Red Bell Pepper: or your favorite color
- Green Onions
- Peanuts
- Cilantro: feel free to sub parsley if you don't like the taste of cilantro
- Sesame Seeds
- Protein of choice: I used a block of tofu, but feel free to pick your favorite protein. My seitan chicken would be great in this. A beef product would also taste great!
Simple Peanut Dressing (or use my Peanut Sesame Dressing)
- Natural Peanut Butter: look for a peanut butter that only has peanuts and salt in the ingredient list
- Rice Vinegar: rice vinegar gives this dressing a more Asian flair. If you don't have rice vinegar, you can use a light vinegar like apple cider vinegar
- Soy Sauce Liquid Aminos, or Tamari: any of these three will work! If you are gluten-free, be sure to avoid soy sauce
- Maple Syrup: to make this recipe completely fruit sweetened, use date syrup instead
- Garlic: just a bit of raw garlic gives the dressing a kick. There are only two cloves, so the flavor isn't overpowering. You can use some garlic powder as a substitute for fresh
- Ground Ginger: I used ground ginger because I always have it on hand, but fresh will work too!
Step-By-Step Instructions
Step 1. Bring a pot of salted water to a boil. Cook the noodles according to the package directions. Drain and rinse with cold water.
Step 2. In a small bowl, mix the dressing ingredients.
Step 3. Add the cooked noodles, veggies, protein, and dressing to a large bowl. Toss well to combine. Serve with a garnish of cilantro and sesame seeds.
Step 4. Serve with a garnish of cilantro and sesame seeds.
FAQ & Expert Tips
You can use cubed tempeh instead of tofu. Make a batch of my vegan seitan chicken or beef. Or a store-bought vegan chicken or vegan beef would be delicious. Or any neutral-tasting protein you love!
This noodle bowl is delicious with freshly cooked tofu and warm pasta, that gently warm the other ingredients.
Or rinse the noodles with cold water and allow your protein to cool, for a cold bowl.
Store any leftovers you have in an air-tight container in the fridge. Leftovers will last up to 5 days.
Recipe Prayer
Jesus thank you for this noodle bowl. Thank you for this nourishing dish that will fuel our bodies. Amen.
More Asian-inspired recipes
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📖 Recipe
Thai Noodle Bowl
Ingredients
- 8 Ounces Rice Noodles I used pad thai rice noodles from Kroger, which can be cooked like regular noodles without soaking
- ½ Small Cabbage shredded (about 6oz) OR ¼ red and ¼ green
- 2 Cups (12 Ounces) Frozen Shelled Edamame cooked according to package directions
- 1 Cup Shredded Carrots 2-3 carrots
- 1 Medium Red Bell Pepper thinly sliced and strips cut in half
- 1 Bunch Green Onions sliced
- ⅓ Cup Peanuts optionally roughly chopped
- ¼ Cup Chopped Cilantro + a few whole sprigs for garnish
- Sesame Seeds for garnish
- 1 Cup Protein of choice - I used a block of tofu optional
Simple Peanut Dressing (or use my Peanut Sesame Dressing)
- ¼ Cup Creamy Natural Peanut Butter
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Soy Sauce, Liquid Aminos, or Tamari
- 1 Tablespoon Maple Syrup
- 2 Cloves Garlic minced
- ¼ Teaspoon Ground Ginger
Instructions
- Bring a pot of salted water to a boil. Cook the noodles according to the package directions. Drain and rinse with cold water.
- In a small bowl, mix the dressing ingredients.
- Add the cooked noodles, veggies, protein, and dressing to a large bowl. Toss well to combine.
- Serve with a garnish of cilantro and sesame seeds.
Nutrition
Nutrition information is an estimate.
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