Name: Roasted Nomads Thai Peanut Noodle Bowl Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz rice noodles (thin or medium); 2 cups vegetable or chicken broth (for soaking/blanching noodles); 12 oz boneless skinless chicken breast; 12 oz extra-firm tofu (pressed); 1 tbs neutral oil (for grilling or pan-frying); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup creamy peanut butter; 3 tbs soy sauce (or tamari); 2 tbs lime juice (fresh); 1 tbs rice vinegar; 1 tbs brown sugar or honey; 1 tsp fresh ginger (grated); 1 clove garlic (minced); 0.5 tsp sesame oil; 0.5 tsp chili garlic sauce or sriracha; 0.5 cup warm water; 0.5 unit English cucumber; 0.5 unit red bell pepper; 1 unit carrot; 0.25 unit red onion (for quick pickling); 2 tbs rice vinegar (for pickling); 2 tbs water (for pickling); 0.5 tsp sugar (for pickling); 0.25 tsp salt (for pickling); 0.25 cup crushed roasted peanuts; 0.25 cup fresh cilantro leaves; 3 stalks green onions (scallions), sliced; 2 unit lime wedges; 1 tsp sesame seeds (optional)

Elevate your meal with our extra side of sauce, crafted from the finest ingredients to add a burst of flavor to every bite. Whether you prefer a tangy BBQ, zesty ranch, or a creamy garlic dip, this versatile addition is perfect for dipping, drizzling, or enhancing your favorite dishes. Indulge your taste buds and make every meal a little more delicious!

extra side of sauce

Half Avocado

house made peanut sauce, rice noodles, cucumber, peppers, carrots, crushed peanuts, cilantro, green onions, pickled onions and your choice of grilled chicken or tofu.

Place the rice noodles in a large heatproof bowl. Bring 2 cups of broth (or boiling water) to a simmer and pour over the noodles. Let soak 5–8 minutes until tender but not mushy, stirring once or twice. Drain, rinse briefly with cold water, and toss with a teaspoon of neutral oil to prevent sticking. Set aside.

If using chicken, slice breasts into even 1/2-inch strips or pound to even thickness. Season with 1/4 tsp salt and 1/8 tsp pepper. Heat a grill pan or skillet over medium-high heat with 1 tbs oil. Cook chicken 3–4 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice into bite-sized pieces.

Grilled Chicken

If using tofu, press extra-firm tofu 15–30 minutes to remove excess water, then cut into 1/2-inch cubes or slabs. Season with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbs oil in a nonstick skillet over medium-high heat. Fry tofu without moving 3–4 minutes per side until golden and crisp on at least two sides. Remove and keep warm.

Pan-Fried Tofu

Whisk together 1/2 cup peanut butter, 3 tbs soy sauce, 2 tbs fresh lime juice, 1 tbs rice vinegar, 1 tbs brown sugar, 1 tsp grated ginger, 1 minced garlic clove, 1/2 tsp sesame oil, and 1/2 tsp chili garlic sauce in a bowl. Gradually whisk in 1/2 cup warm water until the sauce reaches a smooth, pourable consistency. Taste and adjust: more lime for brightness, more water to thin, more sugar for sweetness, or more chili for heat.

Quick-pickle the red onion: thinly slice 1/4 red onion and place in a small bowl. Stir together 2 tbs rice vinegar, 2 tbs water, 1/2 tsp sugar and 1/4 tsp salt until dissolved. Pour over onions and let sit at least 10 minutes (can refrigerate up to several hours).

Prepare the fresh vegetables: julienne or thinly slice 1/2 cucumber, 1/2 red bell pepper, and 1 carrot (use a peeler or mandoline for thin ribbons if preferred). Pat vegetables dry with paper towel if they are wet from rinsing.

Divide the drained noodles between 2 bowls (serves 2). Spoon 3–4 tablespoons of the peanut sauce over the noodles in each bowl, tossing gently to coat. Add the prepared protein (about half the cooked chicken or tofu per bowl) and arrange cucumber, bell pepper, carrot, and a few pickled onion slices on top.

Finish each bowl with 2 tbs crushed roasted peanuts, a generous sprinkle of chopped cilantro (about 2 tbs), sliced green onions (about 1–2 scallions), a lime wedge, and a pinch of sesame seeds if using. Serve extra peanut sauce on the side for diners who want more.

rice noodles (thin or medium)

vegetable or chicken broth (for soaking/blanching noodles)

boneless skinless chicken breast

extra-firm tofu (pressed)

neutral oil (for grilling or pan-frying)

salt

black pepper

creamy peanut butter

soy sauce (or tamari)

lime juice (fresh)

rice vinegar

brown sugar or honey

fresh ginger (grated)

garlic (minced)

sesame oil

chili garlic sauce or sriracha

warm water

English cucumber

red bell pepper

carrot

red onion (for quick pickling)

rice vinegar (for pickling)

water (for pickling)

sugar (for pickling)

salt (for pickling)

crushed roasted peanuts

fresh cilantro leaves

green onions (scallions), sliced

lime wedges

sesame seeds (optional)

Thai Peanut Noodle Bowl

Make Thai Peanut Noodle Bowl Recipe in just 35m. house made peanut sauce, rice noodles, cucumber, peppers, carrots, crushed peanuts, cilantro, green onions, pickled onions and your choice of grilled chicken or tofu.

Thai Peanut Noodle Bowl Recipe

Frequently paired with

Local Coupons