Name: Vegetarian Thai Peanut Noodle Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz rice noodles; 1 cup shredded carrots; 1 cup red bell pepper, thinly sliced; 1 cup snap peas, trimmed; ½ cup cucumber, julienned; ¼ cup roasted peanuts, chopped; 2 green onions, sliced; ¼ cup fresh cilantro, chopped; For the peanut sauce:; ⅓ cup creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 tablespoon maple syrup; 1 teaspoon sesame oil; 1 clove garlic, minced; 2-3 tablespoons warm water (to thin)

Let Me Tell You About These Peanut Noodles…

Alright, full disclosure—I first cobbled this Vegetarian Thai Peanut Noodle Bowl together on a rainy Wednesday when all I had was a half-jar of peanut butter, some suspiciously limp carrots, and zero motivation to leave the house. I was hungry and wanted something that tasted amazing, but I didn’t want to actually, you know, work for it. Turns out, that’s how some of my best recipes start (or worst; remember my beet pancake phase? Let’s not talk about that). Anyway, this bowl is now a family staple—my partner calls it “noodle crack,” though I think that’s a bit much. Still, it’s pretty darn addictive.

Why I Keep Making This (and Maybe You Will Too)

I make this bowl when I’m too tired to think but still want to feel vaguely healthy. Or when friends come over and I panic-cook. My family basically argues over the last forkful, even my picky niece who usually claims anything green is “weird.” The best part? You can totally wing it with whatever’s in your fridge (and hey, if your peanut sauce gets lumpy, just call it rustic). There was a time when my sauce kept separating—so annoying!—but I finally figured out the magic of warm water. Now it’s smooth sailing. Well, usually.

What You’ll (Probably) Need — With Options

Noodles: 250g rice noodles or soba (sometimes I just use spaghetti, don’t @ me)
Veggies: 1 red bell pepper, 1–2 carrots (julienned or grated), 1 cup snap peas or green beans (I swap in broccoli florets if that’s all I’ve got)
Tofu: 1 block (about 350g), pressed and cubed—or just skip it if you’re not in the mood
Peanut Sauce: ⅓ cup creamy peanut butter (Brand X is my gran’s favorite, but I just grab whatever), 2 tablespoon soy sauce, 1 tablespoon maple syrup or honey, juice of 1 lime (lemon works, but it’s not quite the same), 1–2 teaspoon sriracha (or skip if you’re spice-averse), 1 teaspoon fresh grated ginger (powder will do in a pinch), 2–4 tablespoon hot water
Toppings (optional but actually kinda not): Chopped roasted peanuts, a handful of cilantro, green onions, sesame seeds, or a squeeze more lime

How to Throw It All Together (With a Few Detours)

Prep Your Noodles: Cook your noodles according to the package. Don’t overcook them or you’ll end up with a gloopy mess… I’ve done it; it’s not ideal. Rinse with cold water to stop the cooking.
Cook Tofu (Or Don’t): If you’re feeling fancy, pan-fry tofu cubes in a splash of oil until golden on all sides (takes maybe 8 minutes, or forever if you’re distracted by a podcast). If not, just toss them in as is—but trust me, crispy is better.
Sauce Time: In a big bowl, whisk the peanut butter, soy, syrup/honey, lime juice, sriracha, and ginger. This is where I usually sneak a taste and decide if it needs more zing or heat. Add hot water a tablespoon at a time until it’s pourable but still creamy. Don’t freak if it splits—it’ll come together with some elbow grease (mine never looks like the photos online, honestly).
Veggies: Slice and chop whatever veg you’re using. I usually just throw everything in raw, but you can blanch or sauté if you’re feeling extra.
Assemble: Toss noodles, tofu, and veggies with the sauce. Get in there with tongs or your (clean!) hands. Don’t worry if the bowl looks messy, it always sorts itself out. Top with all the toppings you can muster. More is more here.

Some Notes You Probably Won’t Find in Cookbooks

If you forget to press the tofu, it might get a bit soggy, but, well, it still tastes good
Run out of lime? A splash of rice vinegar sort of works, though it’s not the same zing; actually, sometimes I mix both for a fun twist
This sauce stains everything, so don’t wear white unless you want a new tie-dye project

Variations I’ve Tried (With Mixed Results)

With Tempeh: Swapped tofu for tempeh—came out great but my partner said it’s “too nutty on nutty” (they’re not wrong)
Spiralized Zucchini: Once tried using spiralized zucchini instead of noodles. Tasted alright but kinda watery. Wouldn’t recommend unless you’re determined or out of carbs
Extra Spicy: Added double the sriracha. My mouth still remembers. For the brave!

What If You Don’t Have Fancy Gear?

You could use a tofu press and julienne peeler, but honestly, a plate with a can on top squishes tofu just fine, and a regular vegetable peeler makes decent carrot ribbons. Don’t sweat it.

How I Store This (If There’s Any Left)

Just bung the leftovers in an airtight container in the fridge; they’ll last up to two days, though honestly, in my house it never lasts more than a day! I think the flavors get even better overnight—unless someone nicks it for a midnight snack (looking at you, Jamie).

How I Like to Serve (But You Do You)

I love piling these noodles up in big bowls, showering them with extra peanuts, and serving with lime wedges on the side. Sometimes I’ll set out little dishes of chopped fresh chili for folks who want to turn up the heat. Oh, and if it’s a Friday night, I might even put on a chill playlist and pretend I’m at a trendy noodle bar. My family calls this “noodle night” and everyone gets involved (well, unless the game’s on)

Pro Tips a.k.a. Stuff I’ve Messed Up So You Don’t Have To

One time I dumped all the hot water into the sauce at once. It turned weirdly runny—so add it bit by bit
If you try to toss everything while the noodles are still hot, the veggies go limp. Wait a minute or two, it’s worth it
Don’t skip tasting the sauce before you mix. Actually, on second thought, always taste. I once forgot the soy sauce—bland city

FAQ—Questions I Actually Get (or Ask Myself)

Can I make this gluten-free? Yep! Just make sure your soy sauce is the gluten-free kind. Rice noodles are usually safe, but check the package if you’re worried. More info here
Does chunky peanut butter work? Sure does. You’ll get little crunchy bits; actually, I kind of prefer it some days
Can I meal prep this? Probably, but the noodles can get a bit clumpy. Adding a splash of water or extra sauce helps. Or just eat cold straight form the fridge, I won’t judge
What’s the best way to get tofu crispy? Dry it well, use a hot pan, and—patience. I once tried to flip too soon and it stuck everywhere. Lesson learned
Is this authentic Thai? Eh, not really, it’s more “inspired by.” For something closer to the real deal, check out Pailin’s Thai Kitchen

Anyway, hope you love this as much as I do. If you find a better shortcut, let me know—I’m always looking for ways to make dinner less of a circus. Happy noodling!

Vegetarian Thai Peanut Noodle Bowl