Green Thai Peanut Noodle Bowls
Easy Eats

Green Thai Peanut Noodle Bowls

If you’ve read Macheesmo for any period of time, you know my love for a good noodle bowl. They can be infinitely customizable and make great leftovers for lunch the next day. This Green Thai Peanut Noodle Bowl is my latest iteration of this idea and it’s all about the sauce!

The sauce I used for this recipe is a combo of a classic peanut sauce and a coconut curry sauce. It has literally everything. A little savory, sweet, sour, and spicy. I was eating the stuff with a spoon and you will find yourself adding more and more of it as you eat. So addictive!

Besides the sauce, this bowl can be a make-it-your-own meal, for sure. On this day, I used some seared sesame tofu, loads of fresh veggies, and some green garnishes. You could add different proteins, different veggies, or just pile a big bowl of noodles with the sauce. Your call!

Green Thai Peanut Noodle Bowls

Green Thai Peanut Noodle Bowls

Just a moment please...

Serves 4.
Prep Time
Cook Time
Total Time

These vegan peanut noodle bowls are packed with fresh veggies, seared sesame tofu, and a nice twist on a classic peanut sauce that takes the whole bowl to the next level!


6-8 ounces rice noodles
1 large carrot, grated
1 red pepper, sliced thin
2 cups sliced Napa cabbage
16 ounces extra-firm tofu
1 tablespoon vegetable oil
2 tablespoons sesame seeds
Cilantro, garnish

Peanut Sauce Dressing:

1 cup coconut milk
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic
1 tablespoon minced lemongrass
1 tablespoon green curry paste
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon sesame oil
1 lime, juice only
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Helpful Equipment



  1. To make sauce, add all ingredients to a blender and blend until smooth. If sauce seems too thick (it should be pourable), add hot water by the tablespoon to thin it out.
  2. To sear the tofu, cut tofu into 1/4-inch planks and press between a few paper towels to remove as much liquid as possible. Sprinkle each piece of tofu on both sides with sesame seeds. Press the seeds into the tofu so they stick.
  3. Add a drizzle of vegetable oil to a large skillet over medium heat. Once hot, add tofu and sear for 4-5 minutes per side until browned. Set seared tofu aside.
  4. Cook rice noodles according to package. When cooked, drain and toss with a little sesame oil or peanut sauce to prevent sticking.
  5. Make bowls by piling in some noodles and top with a piece of tofu and all the veggies. Garnish with cilantro and sesame seeds or peanuts. Drizzle liberally with peanut sauce dressing.

These bowls make great lunches. Bring the dressing separately and add it right before eating.

How to Make the Thai Peanut Sauce Dressing

This sauce is the most important part of the recipe. I basically just tested a few mash-up ideas for various sauces and finally hit one that I like. It has a coconut milk base, but also has a little green curry in it (I found the red curry to be too spicy for this recipe) and peanut butter.

Sauce ingredients - Peanut Noodle Bowls

Blend everything together really well on high so you have no big chunks of garlic. The resulting sauce should be creamy smooth and pourable. If it’s too thick, thin it out with tablespoons of hot water.

Creamy dressing - Thai Peanut Noodle Bowls

Peanut Noodle Bowl Ingredients

I used wide rice noodles for my bowls, but any noodle would work. Soba? Sure. Thin rice noodles? Yes. Rice? Absolutely.

Cooked Rice Noodles - Thai Peanut Noodle Bowls

For my protein, I went tofu on this particular day. I pressed a few pieces of extra-firm tofu, added some sesame seeds, and seared them until browned, about 4-5 minutes per side. Looking good!

Seared Tofu - Peanut Noodle Bowls

Then it’s just chopping practice!

Napa cabbage, red peppers, carrots, scallion, cilantro. I want it all!

Lots of veg - Peanut Noodle Bowls

Making a peanut noodle bowl is pretty straight forward. Pile everything high and deep to your liking. Drizzle with lots of sauce!

Green Thai Peanut Noodle Bowls

Optionally, add some crunchy peanuts to the bowl for a little extra crunch.

These Peanut Noodle Bowls are packed with flavor but take just a few minutes to toss together. They would make great weekday lunches also!

If you have leftover sauce, it keeps great in the fridge, but it will thicken in the fridge so thin it out with hot water before using it.

Green Thai Peanut Noodle Bowls

Here are a few other great Vegan recipes!


3 comments on “Green Thai Peanut Noodle Bowls

  1. Is this a hot for cold dish? my rice stix package directions said veg should be stir fried… no mention of that in this recipe. Kitchen panic ensured half way through… settled on stir fry as cabbage can be a bit bitter raw.

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