Thai Peanut Noodle Bowl
Thailand's cold peanut noodle bowl — rice noodles tossed in a rich, tangy peanut sauce (peanut butter, coconut milk, soy sauce, lime juice, ginger, sriracha), topped with shredded carrots, edamame, cucumber, spring onions, toasted peanuts and fresh coriander and mint. The peanut sauce recipe is the star.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Peanut sauce: whisk all sauce ingredients until smooth. Taste for balance — it should be nutty, tangy, slightly spicy and salty. Add more lime for acid, more sriracha for heat. Thin with a little warm water if too thick.
About 5 min
Cook rice noodles per packet instructions. Rinse under cold water; drain well.
About 14 min
Toss cold noodles with half the peanut sauce until evenly coated.
About 14 min
Arrange noodles in bowls.
About 14 min
Top with carrots, edamame, cucumber and spring onions. Drizzle more peanut sauce. Scatter crushed peanuts, coriander, mint and sesame seeds. Serve with lime wedges.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 18 g
- Carbs
- 68 g
- Fat
- 22 g
- Fibre
- 6 g
- Sugar
- 12 g
- Sodium
- 780 mg
Contains: gluten, dairy, peanuts, soy, sesame
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Recipe by Boon Tools.