Thai Noodle Bowl
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!
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
Calories: 484kcal | Carbohydrates: 62g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 490mg | Potassium: 741mg | Fiber: 10g | Sugar: 11g | Vitamin A: 4387IU | Vitamin C: 71mg | Calcium: 365mg | Iron: 6mg