Thai Peanut Noodle Bowl Recipe

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.

Grilled Chicken

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.

Pan-Fried Tofu

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.

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.