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My New Addiction! Thai Noodle Bowls
Quick. Easy. Crisp. Savory.... And Peanut Sauce? Yep, I'm hooked! My favorite new lunch fix. Thai Noodle Bowls with Peanut Dressing
I have a new addiction. No, it’s not cocktails… that love affair is rock solid and never going away. It’s Thai Noodle Bowls. Full of juicy grilled chicken or shrimp, crisp veggies that I gather from the fridge, a handful of herbs from a pot in my front yard. Even the noodles are convenient! Rice noodles go limp in minutes in a bowl of piping hot water. So easy! Add to that a bit of this crack-like peanut dressing/dip that has more uses than I can think of and your lunch or dinner is not only healthy but quicker than anything you could grab in a drive thru! Set up a bar and let the family customize their own! That’s called smart when a dinner is merely assembled by the eater. Take the night off Mama!
Quick and easy. Pull ingredients from what you have in the frig and set up a bar for the family to customize their own bowl.
Ingredients
- 1 packet Thai Rice Noodles
- 2 Medium Red Bell Peppers (thinly sliced)
- 3 cups Sugar Snap Peas
- 2 cups Carrots (matchstick-cut)
- 1 Large English Cucumber (halved lengthwise and thinly sliced)
- Fresh Mixed Herbs (chopped, such as cilantro, mint, basil)
- 1 cup Peanuts or Cashews
- 1/2 cup Vegetable Oil
- 1/4 cup Rice Wine Vinegar
- 2 tablespoons Creamy Peanut Butter
- 2 cloves Garlic (small)
- 1 teaspoon Sesame Oil
- 1 tablespoon Toasted Sesame Seeds
- 2 tablespoons Honey
- 2 tablespoons Fresh Ginger (peeled and chopped)
- 2 tablespoons Tamari Soy Sauce
Instructions
- Cook noodles according to package directions; drain.
- Divide noodles evenly among serving bowls.
- Top each serving with vegetables.
- Sprinkle evenly with herbs, peanuts or cashews.
- Drizzle peanut dipping sauce on top.
- Place ingredients into a blender and process until smooth.
Notes
Our Garlic Lime Chicken would be a great addition to this dish.
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