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–+ servings
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
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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

Ingredients

  • 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

Sauce

  • 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

Instructions

  • 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!

Video

Notes

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.

Nutrition

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!