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Vegan Thai Peanut Noodle Bowl that is easy to make, subtly spicy, and packed with protein!
Since I made Curried Thai Peanut Sauce last week, the most logical next step was to make some noodles!
This Thai Peanut Noodle Bowl is PACKED with protein! I actually didn’t realize how much protein it had until I started to calculate the nutrition value for the recipe after I had made the meal. Each serving has 22 grams of protein. Insane!
Why does it have so much protein? Because of the peanut sauce, edamame, and chopped peanuts.
When we think of Thai Peanut Sauce we all have this picture in our mind of what it should be. Well, my friends, lemme tell ya somethin’ – the peanut sauce we buy in the U.S. isn’t real. You see, in Thailand every household makes the peanut sauce their way. There isn’t one standard recipe.
So, knowing this information I decided to make the peanut sauce my way – add a little curry to it! So rebellious hehe. It turned out banging great! Check out the recipe for it if you’d like to make it.
Our noodle bowl is simple and delicious. One thing that makes it stand out are the quick-pickled shredded carrots. It really does make a difference in this dish.
While you’re toasting edamame, cooking the noodles, and making the peanut sauce, place shredded carrots in vinegar and let them marinate for a bit. They will add a nice acidity to the creamy sweet peanut sauce.
The other ingredients that will help add some freshness to the bowl are shredded cabbage and basil. Shredded cabbage also adds a nice little crunch and a healthy dose of veggies. Basil is always welcomed in any dish and this is no exception!
Okay, ready to make this protein-packed din din? Let’s get to it!
Vegan Thai Peanut Noodle Bowl that is easy to make, subtly spicy, and packed with protein!
- 1 cup shredded carrots
- 2 tbsp rice vinegar
- 2 servings of rice noodles or soba noodles
- 1 tbs olive oil
- 1 cup frozen edamame
- 1/2 cup Thai peanut sauce, recipe on this blog or store-bought
- 1 cup shredded red cabbage
- 1/4 cup peanuts, chopped
- A handful of fresh basil leaves, Thai basil or regular
- 1 lime, cut in wedges
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Combine carrots and vinegar in a small bowl and set aside while you’re preparing the rest of the recipe.
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Heat 1 tsp of olive oil in a nonstick pan over medium heat. Add edamame and cook for about 2 minutes, until lightly roasted.
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Cook noodles according to the package instructions. General cooking instruction: bring pot of water to a boil and cook noodles for 5 minutes. Drain.
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Mix in peanut sauce with noodles. Then start assembling bowls by adding edamame, carrots, shredded red cabbage, basil leaves, and peanuts. Drizzle with more peanut sauce if desired. Serve with a lime wedge.
Nutrition Information: Calories: 536 Fat: 21.3 g Saturated fat: 2.9 g Carbohydrates: 67.4 g Dietary Fiber: 6.3 g Sugar: 13.5 g Sodium: 734 mg Protein: 22.8 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Alli
Hello,
I really wanted to like this recipe. I love peanut sauce (satay) and am i search of a great recipe. There was nothing wrong with the contents of the bowl itself but the saice just did not work for me. There was a “sharp” taste from the rice vinegar and I wonder if instead of curry powder it would habe been best to use a green or red curry paste which would have worked better with soy sauce?
I do love most of your recipes and absolutely appreciate we all have different tastes.
Thank you for encouraging heathy veganism.
Nara
Hi Alli, you can always go lighter on vinegar or sub for a little lemon juice for acidity. And yeah – you can try different variations for the sauce with green or red curry paste – I bet that would be delicious! 🙂