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Simple Thai Noodle Bowl

This Thai noodle bowl recipe is inspired by Thai ingredients and spices. Rice noodles are tossed with cabbage, carrots, cilantro, green onions, and peanuts, along with yum town Asian inspired savory sweet sauce, toss with lots of fresh veggies and peanuts.

It is an easy 30-minute Thai noodle recipe that is flavorful, filled with great textures, and so simple to make.

Simple Thai Noodle Bowl

A Thai Noodle Recipe

Mondays are the hardest. I wake up feeling like I have a hangover from the weekend, with zero drip of alcohol in my body.

But when I know I have leftover Thai noodle bowls in the refrigerator, looking scrumptious and screaming eat-me-now, it makes my Monday so much easier. And that’s me on this lucky Monday. 🙂

My Thai noodle recipe is not your typical noodle recipe that you can find at Thai restaurants or Thailand. It is simply a quick and tasty rice noodle dish that I put together using simple, easy-to-find pantry friendly Asian and Thai inspired spices.

While these Thai noodle bowls are not exactly authentic, I can promise you, they are mind-blowingly DELICIOUS. And it takes less than 30 minutes to make!

Pssst: If you want more authentic Thai noodle recipes, check out my Pad Thai and Pad See Ew recipes – two popular classic Thai noodle dishes.

As for this current Thai noodle recipe, I have made it for over a decade, and it has been perfected and crafted over time until it became the version you see here today. That’s how tried and true this recipe is.

And it gets better. Easy Thai noodle bowl is one of those dishes that taste just as good or even better as leftovers. The sauce has soaked its way into the noodles to give it a fuller, more robust flavor.

Thai noodles can be consumed cold, warm or at room temperature. I usually don’t even bother to microwave leftover Thai noodles because I love to eat it cold or under room temprature like a noodle salad.


Here are all the ingredients you will need to make this delicious Thai noodle recipe:

Simple Thai Noodle Bowl
  • rice stick noodles – these noodles come in dried package form, and can be found in most mainstream grocery stores. They are hard and look like sticks. You’ll have to soften it by soaking them in water. Besides dry noodles, you can also get fresh rice noodles that are already softened in the refrigerated section in the Asian stores, although most mainstream stores in the U.S. do not carry refrigerated rice noodles.
  • vegetables – I use shredded cabbage and carrots in my Thai noodle bowl. I sometimes buy pre-shredded coleslaw mix to make the process easier and faster. You can use any vegetables.
  • cilantro – chopped. Brings about incredible fresh flavors.
  • green onions – also bring about yummy fresh flavors to the Thai noodles.
  • unsalted peanuts – chopped into small pieces for a nutty flavor and texture.
  • chicken – rotisserie chicken, grilled chicken (refrigerated or frozen that you get pre-made from the stores), or you can use any leftover chicken

The amazing flavors for this Thai noodle recipe comes from a simple concoction of Asian and Thai seasonings and sauces. Here are the ingredients that go into the sauce:

  • soy sauce – this is the regular soy sauce used in Asian cuisine.
  • sesame oil – a nutty flavored oil that is commonly used in Asian cooking
  • red pepper flakes – this gives Thai noodle bowl a slight kick and is fairly mild because we are only using a little. Simply omit if you prefer.
  • honey – this gives the sauce a hint of sweetness
  • fresh garlic – avoid substituting with garlic powder – it’s just not the same!

How to make this easy Thai Noodle Bowl

Let’s make our yummy Thai Noodle Bowl!

To make this Thai noodle recipe, the first thing to do is to soak the thin rice stick noodles in warm water. These are thin rice noodles typically used in Pad Thai or Pho (Vietnamese noodle soup).

I soak rice noodles for about 30 minutes (check the package instruction for soak time as they do differ between brands).

After soaking, boil the rice noodles for 2 minutes or until soft. Be careful not to over-boil or noodles will become mushy.

Ingredients for Simple Thai Noodle Bowl

The two reasons why I love eating Thai noodle bowl during the warmer months is how little cooking is involved (a few minutes of noodle-boiling!), and the fresh veggies incorporated.

I love chopping up the cilantro and green onions while inhaling the aroma of these vegetables.

The crunch of the shredded cabbage, shredded carrots and peanuts gives the noodles that crunchy texture that makes the dish totally legit.

After chopping up the veggies and other ingredients, mix the sauce together by combining soy sauce, honey, sesame oil, minced garlic, red pepper flakes (decrease amount for less spicy).

The sauce for this Thai noodle recipe is simple yet complex. It is a combination of sweet, savory and slightly nutty, consisting of totally opposing flavors that comes together so well.

Pour the sauce over cooked and drained noodles, and mix well.

Rice noodles drizzled with sauce

Then throw the veggies into the noodle mixture, and keep on mixing…

Simple Thai Noodle Bowl

I do put aside half of the chopped green onions, cilantro and peanuts prepared and use them as garnish.

This is also a good idea if you are saving some of the noodles as leftovers.

This way you can use the set aside chopped green onions, cilantro and peanuts as garnish when you are ready to eat Thai noodles again the next day.

After tossing, garnish garnish garnish. Garnishing is a must for our beloved Thai noodles..

Every now and then, I love adding chicken to get some extra protein in my Thai Noodle Bowls. It makes it a more balance meal, and whenever I add chicken, I just stay fully longer after eating these Thai noodles.

Anyone else as hungry as I am just looking at this??

The fresh factor in this dish is out of control. I could eat it all day long.

Ahhh Thai noodle bowl. The perfect summer noodle dish.

Great as a party dish

This Thai noodle recipe makes an awesome party dish, because

  1. You can set it out and let it sit for a few hours, and it still maintain its texture and flavor, and tastes good.
  2. can be served warm, lukewarm, cool, or cold.

Really, it just TASTES GOOD under all circumstances. End of story.

Simple Thai Noodle Bowl
Thai noodles with shredded rotisserie chicken

While this Thai noodle recipe is not a traditional Thai noodle dish, it has the flavors and ingredients that is Thai-inspired, and more impressively, the ability to BLOW YOUR MIND.

Thai noodle bowl is also an easy, simple noodle dish that tasty fabulous that you can whip together on a busy evening, and satisfy your Thai noodle cravings without breaking the bank and eating out all the time.

Noodle fan or not, give this one a try! You’ll thank me for it later!! 😉

Tips and Tricks

A few things to keep in mind when making this easy Thai noodle recipe!

  • Do not overcook rice noodles! They become mushy when overcooked.
  • Substitute chicken for another protein: shrimp, tofu, beef…whatever you have at hand would be fine!
  • This is a super versatile dish so use different raw veggies if you’d like!
  • Rice noodles can be substitute for yellow noodles, udon noodles, or even spaghetti noodles.

Frequently Asked Questions

What type of chicken can I use?

Shredded rotisserie chicken, grilled chicken that comes ready-made frozen or refrigerated, or whatever leftover chicken you have on hand! Here is a delicious lemon balsamic chicken recipe that works great with our Thai Noodle Bowl as well.

Can I add other veggies? What types of veggies should I add?

Yes you can add whatever veggies you like to this! I would keep to veggies that you don’t mind eating raw, this way you don’t have to cook the veggies and can toss them into the noodles when you are mixing everything in the sauce.

What’s the best way to reheat rice noodles?

When reheating rice noodles, always sprinkle some water onto noodles before reheating in the microwave to prevent noodles from drying

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

Other Asian Inspired Recipes

More Noodle Recipes

Using a fork to lift up noodles from a bowl

Simple Thai Noodle Bowl

A Thai inspired noodle recipe!  Soft rice noodles tossed in soy-based sweet and savory sauce, combined with crunchy veggies and peanuts, garnish with lots of cilantro and green onions. This Asian noodle dish is easy to put together and filled with bold flavors that will leave you wanting more!
4.78 from 80 votes
Print Pin
Course: Main Course
Cuisine: asian
Prep Time: 15 minutes
Cook Time: 5 minutes
Soak time: 30 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 645kcal
Author: MinShien


  • 5 oz rice stick noodles (dry)
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
  • 1/3 cup chopped unsalted peanuts
  • 1 cup shredded rotisserie chicken optional


  • 1/4 cup soy sauce
  • 1/8 cup honey
  • 1/8 cup sesame oil
  • 5-7 cloves minced garlic
  • 1/2 – 1 tsp red pepper flakes


  • Soak rice noodles by completely submerging noodles in warm water for 30 minutes, or according to package instructions. Drain noodles.
  • Bring water to boil in a pot. Once water is boil, add drained noodles and cook for 2 minutes. Remove from heat and drain promptly to prevent noodles from getting mushy. 
  • In a small bowl, mix together all “sauce” ingredients.
  • Pour sauce onto drained noodles and mix well.
    Rice noodles drizzled with sauce
  • Add shredded cabbage, shredded carrots and shredded cilantro to noodle mixture. Also add half of the chopped cilantro, chopped green onions and chopped peanuts. Reserve the other half for garnish. Optional: add shredded rotisserie chicken to noodles (see Note 1). Mix well the noodle mixture.
    Using a pair of tossing to toss Thai noodles with cabbage and carrots in sauce
  • Garnish with the rest of the chopped cilantro chopped green onions and chopped peanuts when ready to serve. Enjoy!



Note 1: Want to make your own chicken? Using a crockpot, cook 2-3 pieces of chicken tenderloins, submerged in chicken broth, under high setting, for 3-4 hours. Shred chicken and drain broth.


Calories: 645kcal | Carbohydrates: 92g | Protein: 14g | Fat: 27g | Saturated Fat: 4g | Sodium: 1815mg | Potassium: 575mg | Fiber: 7g | Sugar: 21g | Vitamin A: 6344IU | Vitamin C: 23mg | Calcium: 100mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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Recipe Rating


  1. 5 stars
    This was my first time cooking rice noodles, well actually, first and second because I’ve made this twice. My husband *loves* this dish, and as MinShien promised, it makes great leftovers. One thing I noticed about this recipe is that the sauce was more than enough. I have sometimes found from other cooks that the sauce never seems to stretch over what I’m making. This recipe provided for plentiful amounts all around. So adaptable!

    1. Joyous Apron says:

      It makes me SO HAPPY to know that you and your husband enjoyed this dish. It is one that I have made over and over again too because it is SO GOOD! Thank you so much for your feedback! 🙂

  2. 5 stars
    Holy hell this was good! Thought I had peanuts but didn’t and we didn’t miss them at all!

    1. Joyous Apron says:

      I’m so glad you like it! Thanks for letting me know! 🙂

  3. Rachel Kyes says:

    5 stars
    Super delish!!! Thank for this recipe! And I’m so glad I didn’t need to make a second batch of sauce like I usually do! I’ll definitely be making this one again.

    1. Joyous Apron says:

      I am glad you enjoyed it! We absolutely love this too! It’s frequently on our dinner menu ?. Thanks so much for trying it and letting me know how it went! ?

  4. 5 stars
    This dish is wonderful! I usually avoid making Asian food at home because I can never make it like a restaurant can. Thanks for the great recipe!

    1. Joyous Apron says:

      I’m so glad!! This is definitely one of those recipes that I go back to again and again because it’s so yummy and easy! Thank you for trying it and letting me know how it went!

  5. this recipe was so easy and it came out great! Thanks so much for this! This will be staple in my house going forward =)

    1. Joyous Apron says:

      Woohoo!! I am so glad, Anjali! Thank you for letting me know! 🙂

    1. Joyous Apron says:

      Thank you, Suzanne!

    1. Joyous Apron says:

      I would consume within 2-3 days. Only add the peanuts when you are ready to eat so that it doesn’t get soggy!

  6. Carolyn Miskolczi says:

    I made this today and I’m addicted!! Lol the only thing I did differently was added a splash of rice vinegar to the sauce! Seriously so good! Thanks for a great recipe! ☺️

    1. Joyous Apron says:

      I am so glad, Carolyn! I am kinda addicted too 😀

  7. I’m confused, do the carrots & cabbage get cooked at all or do they stay raw?

    1. Joyous Apron says:

      They stay raw!

  8. 5 stars
    I had some leftover chicken to use, and this recipe was a wonderful choice. Something so simple, was so good and flavorful.

    1. Joyous Apron says:

      That’s great – I’m so glad you enjoyed it! 🙂 Thanks for letting me know!

  9. Carol Eaton says:

    Any idea on sodium content?

    1. Joyous Apron says:

      Unfortunately I don’t have that information, however, feel free to use low sodium soy sauce (same measurement) if you’d like!

  10. Mrs_WylansKitchen says:

    5 stars
    I knew I had to try this dish after seeing the pictures & the fact that I could make it with rotisserie chicken! We love a good noodle dish. It was even better, cold, the next day. I would personally double the sauce since I used an entire chicken & an entire container of noodles. Fresh cilantro was an absolute must! Thank you for sharing this recipe. I can’t wait to make it again!

    1. Joyous Apron says:

      Yay! I’m so happy you enjoyed it! This recipe is one of our favorites and go-to for many years! 🙂

  11. Sandra Matts says:

    5 stars
    Loved it! Used bagged coleslaw and shrimp instead of chicken. Husband said it was worthy of a $20 dish in a restaurant. Sauce is delicious!!!

    1. Joyous Apron says:

      What a compliment! Thank you so much! 🙂 Makes me so happy to know you enjoyed it!

  12. Gina Montanarella says:

    4 stars
    This was really tasty! And I totally cheated and bought a bag of Asian salad mix and just dumped that in- no chopping required!

    1. Joyous Apron says:

      I’m glad you like it!! Adding the salad mix is a great idea!

  13. 5 stars
    We loved this recipe! However, I stir fried the cabbage, carrots and green onions, then added the chicken and sauce and noodles. I cooked my chicken breast and shredded it. I used Pad Thai noodles. All my ingredients were organic. We love this type of food! A little sesame seeds on top are good.

    1. Joyous Apron says:

      I am so glad you enjoyed it, Sheri! Stir frying the veggies sound yummy! Thank you for letting me know how it went!

  14. 5 stars
    Absolutely freaking amazing!!! Thank you so much for this. Will be making again and again. YUM!

    1. Joyous Apron says:

      Haha! YES!! So glad you enjoyed it!! 🙂

  15. It tasted super garlicky to us. Hmm. We used the 5-7 cloves in the recipe, but it felt like wayyy too much.

    1. Joyous Apron says:

      Feel free to reduce it in the future, especially if they are larger pieces of garlic!

  16. 5 stars
    I thought this was absolutely delicious! I added some chicken breast to it which played well with the sauce. I will be making this again!

    1. Joyous Apron says:

      Yay! Happy to hear that! 🙂

  17. I’m adding one scramble farm egg and some stir fried tofu

    1. Joyous Apron says:

      Sounds delish!!

  18. Doris Goldson says:

    Are nutrients listed for entire recipe (2 servings) or for one serving only?

    1. Joyous Apron says:

      It’s for one serving.