Thai Peanut Noodle Bowl

This Thai Peanut Noodle Bowl is the perfect balance of flavor, nutrition, and simplicity. Packed with plant-based protein, wholesome ingredients, and a creamy peanut sauce, it’s the perfect busy weeknight meal.

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This Thai Peanut Noodle Bowl is the perfect combination of fresh ingredients, like red bell peppers, carrots, red cabbage, green onions, and edamame, tossed with cooked noodles and a creamy peanut-lime sauce. A sprinkle of cilantro and crushed peanuts adds just the right flavor and extra crunch to this vibrant dish.

Edamame is one of our favorite ways to add extra protein to a plate. We love it in this Quinoa & Edamame Power Bowl as well as this Spicy Miso Tempeh Stir-Fry.

Why This Recipe is Worth Making

High-Protein without Tofu – These noodles deliver 24 grams of delicious plant-based protein without spending extra time prepping tofu or other meat substitutes.

Perfect for Summer – This bowl is cool and crisp. Perfect for a warm summer day when you crave something light, without heating up the kitchen.

Balanced Texture – Tender noodles are well-balanced with the crunch of fresh vegetables and a creamy peanut-lime sauce providing a satisfying texture.

Simple & Convenient – Most of the meal prep (chopping and mixing the sauce) can be done in the time it takes to cook the noodles. This makes it convenient for a quick, weeknight meal.

The Secret to the Flavorful Peanut Sauce

What makes this sauce so good and just right for this Thai Peanut Noodle Bowl?

• Creamy peanut butter gives the sauce its rich, nutty base.
• Soy sauce adds a deep umami flavor and saltiness.
• Orange juice brings a natural sweetness and brightness to the peanut sauce.
• Lime juice gives the sauce acidity and keeps it from being too heavy.
• Maple syrup is that necessary touch of sweetness to balance the salty soy sauce and tanginess of the lime.
• Garlic and ginger are flavor-enhancing ingredients that add to the freshness.
• Sriracha provides just enough heat without overpowering the peanut flavor.

How to Make This Thai Peanut Noodle Bowl

See the full recipe card with measurements and instructions below.

What You’ll Need

• Whole grain spaghetti or linguine noodles
• Shelled edamame
• Matchstick carrots
• Red bell pepper
• Green onions
• Cilantro (or parsley)
• Crushed peanuts (optional)

Peanut Lime Sauce:

• Natural peanut butter
• Lime juice
• Orange juice
• Low-sodium soy sauce
• Maple syrup
• Fresh ginger
• Garlic clove
• Sriracha
• Warm water (to thin)

How to Make This Recipe

1. Cook the noodles according to the package instructions. Rinse briefly under cool water and set aside.

2. Meanwhile, whisk together the ingredients for the peanut lime sauce. Start with the smaller measurement of water and increase as needed to get the desired consistency. The sauce should be pourable but creamy.

3. In a large bowl, combine the noodles, shelled edamame, shredded cabbage, matchstick carrots, and chopped red bell pepper. Toss gently with the peanut lime sauce.

4. Serve each portion topped with green onions, cilantro, and crushed peanuts.

Notes & Storage

Storage:

Store leftovers of the Thai Peanut Noodle Bowl in an airtight container for up to 3 days. To make this ahead, keep the noodles and veggies separate from the sauce and combine everything right before serving. Freezing is not recommended.

Notes:

• Gluten-free: Use gluten-free spaghetti or linguine for the noodles. Substitute the soy sauce for coconut aminos.
• Boost protein: To make this recipe even more protein-rich, you can: Use high-protein noodles such as chickpea or lentil noodles, top with marinated tofu, or sprinkle with hemp seeds.
• Soy sauce substitutes: For the sauce, feel free to sub with tamari or coconut aminos.
• Adjust sweetness: To adjust the sweetness of the peanut sauce, use more or less maple syrup.
• Vegetable swaps: Some ideas for different vegetable swaps are broccoli florets, snap peas, mushrooms, shaved Brussels sprouts, spinach, or chopped kale.