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Thai Peanut Noodle Veggie Bowls - A Fresh, Flavor-Packed Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Noodles: 8–10 oz rice noodles, linguine, spaghetti, or soba
  • Vegetables: 2 cups shredded cabbage (red or green), 1 red bell pepper (thinly sliced), 1 cup shredded carrots, 1 cup snap peas or edamame, 3 green onions (sliced), 1 small cucumber (julienned, optional)
  • Fresh herbs: 1/2 cup chopped cilantro and/or mint
  • Crunchy toppings: 1/3 cup roasted peanuts (roughly chopped), sesame seeds (optional)
  • Protein (optional): Baked tofu, rotisserie chicken, shrimp, or tempeh
  • For the peanut sauce: 1/2 cup creamy peanut butter
  • 2–3 tbsp low-sodium soy sauce or tamari
  • 1–2 tbsp lime juice (plus more to taste)
  • 1 tbsp rice vinegar
  • 1–2 tbsp maple syrup or honey
  • 1–2 tsp toasted sesame oil
  • 1–2 tsp grated fresh ginger
  • 1 small garlic clove, grated or minced
  • 1/4–1/3 cup warm water to thin
  • Chili sauce or red pepper flakes to taste (sriracha, sambal, or gochujang)
  • Lime wedges for serving

Method
 

  1. Cook the noodles: Boil according to package directions until just tender. Drain and rinse briefly under cool water to stop the cooking and prevent sticking.
  2. Whisk the sauce: In a bowl, whisk peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, sesame oil, ginger, garlic, and chili sauce. Add warm water a little at a time until smooth and pourable.
  3. Taste and adjust: You’re looking for creamy, salty, tangy, and slightly sweet. Add more lime for brightness, soy for salt, or sweetener for balance.
  4. Prep the veggies: Slice the bell pepper, shred the cabbage and carrots, and chop the green onions and herbs. If using snap peas, halve them; if using edamame, thaw and drain.
  5. Toss noodles with sauce: In a large bowl, combine noodles and about two-thirds of the sauce. Toss until well coated.
  6. Add the vegetables: Fold in cabbage, carrots, bell pepper, snap peas or edamame, and half the herbs. Add more sauce if needed to coat everything lightly.
  7. Top and serve: Divide into bowls. Garnish with green onions, remaining herbs, chopped peanuts, and sesame seeds. Serve with lime wedges.
  8. Add protein (optional): Top with cubes of baked tofu, sliced chicken, or sautéed shrimp for a heartier meal.