Can I make this ahead?

Yes. The components or finished dish hold well if properly chilled and stored.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Rice noodles tossed in a creamy peanut-lime sauce with crisp vegetables

Thai Peanut Noodle Bowl

Name: Thai Peanut Noodle Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 bowls
Cuisine: Thai, Asian
Ingredients: 8 oz rice noodles; 1/3 cup peanut butter; 3 tbsp soy sauce; 2 limes, juiced; 1 tbsp sriracha; 1 tbsp maple syrup; 1 cup shredded red cabbage; 1 large carrot, matchstick; 1/2 cup shelled edamame; 1/4 cup cilantro; 1/4 cup crushed peanuts; 1 clove garlic, minced

30 minEasy

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Servings

4 bowls

Difficulty

Easy

Cost

Budget

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Thai Peanut Noodle Bowl

Rice noodles tossed in a creamy peanut-lime sauce with crisp vegetables

A cold noodle bowl with a rich peanut-lime dressing, shredded cabbage, carrots, edamame, and herbs that works as a meal or a side.

20m

Prep Time

10m

Cook Time

30m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Thai Cuisine Asian Cuisine Main Course Vegetarian Vegan Dairy-Free

Sarah Chen

January 21, 2026(Updated April 12, 2026)

Peanut noodles are one of those dishes that taste much better than the effort required to make them. The sauce is just peanut butter loosened with lime, soy, and a little heat, and it coats rice noodles in a way that feels indulgent without being heavy.

The trick is keeping the vegetables raw or barely cooked so they stay crunchy against the soft noodles. Shredded cabbage, matchstick carrots, and edamame do the heavy lifting, and a handful of cilantro and crushed peanuts on top finishes the bowl with texture and freshness.

Ingredients

8 oz rice noodles
1/3 cup peanut butter
3 tbsp soy sauce
2 limes, juiced
1 tbsp sriracha
1 tbsp maple syrup
1 cup shredded red cabbage
1 large carrot, matchstick
1/2 cup shelled edamame
1/4 cup cilantro
1/4 cup crushed peanuts
1 clove garlic, minced

Instructions

1
Cook the rice noodles according to package directions, drain, and rinse under cool water.
2
Whisk together the peanut butter, soy sauce, lime juice, sriracha, maple syrup, garlic, and enough warm water to make a smooth, pourable sauce.
3
Toss the noodles with the peanut sauce while still slightly warm.
4
Add the cabbage, carrot, and edamame and toss to combine.
5
Serve topped with cilantro and crushed peanuts.

Serving Suggestions

Ways to Serve This Dish

Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

DepthPantry

Test Kitchen Pick

Soy Sauce

Helpful Pantry Staple

Why the soy sauce matters

This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.

This pantry choice affects depth more than most seasonings here.

Builds savory backbone quickly
Useful across stir-fries, marinades, and dipping sauces

A better soy sauce is one of the easiest pantry upgrades for Asian cooking.

Shop soy sauce for this recipe

Tips & Storage

Pro Tips

Add a splash of water when reheating leftovers to loosen the sauce.
This is good cold or at room temperature.
Add sliced chicken or shrimp if you want more protein.

Storage

Refrigerate in airtight containers for up to 3 days. The noodles may firm up; add a splash of water before serving.

Reheating

Best served cold or at room temperature. Microwave briefly if you prefer warm noodles.

Nutrition Facts

Per serving (1 bowl) · 4 servings

Calories380

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein14g

Carbohydrates48g

Fat16g

Fiber4g

Sugar8g

Sodium580mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make this ahead?: Yes. The components or finished dish hold well if properly chilled and stored.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Explore More

More Thai Recipes More Asian Recipes More Main Course Vegetarian Recipes Vegan Recipes Dairy-Free Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Cook the rice noodles according to package directions, drain, and rinse under cool water.
2
Whisk together the peanut butter, soy sauce, lime juice, sriracha, maple syrup, garlic, and enough warm water to make a smooth, pourable sauce.
3
Toss the noodles with the peanut sauce while still slightly warm.
4
Add the cabbage, carrot, and edamame and toss to combine.
5
Serve topped with cilantro and crushed peanuts.

Tips & Storage

Pro Tips

Add a splash of water when reheating leftovers to loosen the sauce.
This is good cold or at room temperature.
Add sliced chicken or shrimp if you want more protein.

Storage

Refrigerate in airtight containers for up to 3 days. The noodles may firm up; add a splash of water before serving.

Reheating

Best served cold or at room temperature. Microwave briefly if you prefer warm noodles.

Thai Peanut Noodle Bowl

Thai Peanut Noodle Bowl

Thai Peanut Noodle Bowl

Ingredients

Instructions