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Thai Peanut Noodle Bowls with Vegetables

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


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


  • 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


  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