thai noodle bowl

30-minute rice noodle bowls with fresh veggies and crispy almond butter tofu! A flavorful, healthy, satisfying plant-based meal.

Rice Noodle Bowls with Almond Butter Tofu

extra-firm tofu*

Tbsp sesame oil ((divided))

Tbsp salted creamy almond, cashew, or peanut butter

Tbsp tamari ((or soy sauce if not GF))

Tbsp lime juice

maple syrup or coconut sugar

birds eye chili ((crushed // or sub 1/4 tsp red pepper flake))

cornstarch

rice noodles

carrots

cucumber

red bell pepper ((optional))

green onion

cilantro

garlic, minced ((2 cloves yield ~1 Tbsp))

Tbsp maple syrup ((plus more to taste))

tsp tamari ((or soy sauce if not gluten-free))

Tbsp rice vinegar

Tbsp sesame oil

Start by wrapping tofu in a clean towel and setting something heavy on top (like a cast iron skillet) to press out excess moisture for 10 minutes. Set aside.

Prepare the tofu sauce in a medium mixing bowl by whisking together 2 Tbsp sesame oil (amount as original recipe is written // if altering batch size, use 1/3 the amount in "tofu" section), almond butter, tamari, lime juice, maple syrup, and crushed chili. Taste and adjust seasonings as needed, adding more tamari for saltiness, lime juice for acidity, chili pepper for heat, or maple syrup for sweetness. Set aside.

Next, prepare rice noodles according to package instructions. Then rinse with cold water, drain thoroughly, and set aside.

Prep vegetables next. Set aside.

Prepare salad dressing by adding all ingredients to a small mixing bowl (or jar) and whisking (or shaking vigorously) to combine.

Taste and adjust flavors as needed, adding more chilies for heat, tamari for saltiness, lime juice for acidity, or maple syrup for sweetness. Set aside.

Heat a large rimmed skillet over medium heat (if too small, cook the tofu in 2 batches as to not crowd the pan) and cut pressed tofu into small rectangles. Toss in cornstarch and sauté in remaining sesame oil (3 Tbsp as original recipe is written // adjust if altering batch size), flipping once browned on the underside to ensure even browning – about 5 minutes total.

Add the almond butter sauce and stir gently to combine. Cook for another 3-4 minutes, stirring gently to ensure even cooking on all sides. Remove from heat and set aside.

To assemble, divide noodles, vegetables and tofu among serving bowls. Serve with dressing. For more heat, serve with sriracha or chili garlic sauce.

Best when fresh, though leftovers keep well when stored separately in the refrigerator up to 3 days.

A Thai-inspired recipe! &nbsp;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. Easy to put together and filled with bold flavors that will leave you wanting more! Keeps well as leftovers.

Simple Thai Noodle Bowl

oz rice stick noodles (dry)

cabbage

green onions

unsalted peanuts

rotisserie chicken (optional)

soy sauce

honey

sesame oil

garlic

- 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.&nbsp;

In a small bowl, mix together all "sauce" ingredients.

Pour sauce onto drained noodles and mix well.

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.

Garnish with the rest of the chopped cilantro&nbsp;chopped green onions and chopped peanuts when ready to serve. Enjoy!

https://embed.mediavine.com/videos/que0rfqc7gjxjxfjwnvr

A quick and easy Thai noodle recipe!  Soft rice noodles tossed in soy based sauce, combined with crunchy veggies and peanuts, garnish with lots of cilantro and green onions. Great as meal prep and leftovers.

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