Thai Noodle Bowl with Peanut Satay Sauce

Hannah Sunderani
Aug 23, 2016
4 min read

I made this Thai noodle bowl as an impromptu dinner for Friday's date-night a couple weeks back. And it was such a success! Typically I like to plan something exciting to make on Friday nights, because you have more time to spend in the kitchen; so who cares if dinner runs a little late? Saturday sleep-ins are one of life's best guilty pleasures. And that also means breakfast in bed! But, this particular Friday night I was a little unorganized....okay, VERY unorganized. And so I hadn't given any thought to date-night dinner. So at 6 p.m., in my semi-panic state, I scanned the fridge in hopes for some inspiration and noticed tons of asian inspired veg that needed eating. I also had some vermicelli rice noodle in the pantry so I figured why not create an asian inspired noodle bowl?

Lo and behold, a few chops later (and what can only be described as a recipe science experiment), I had a stunning noodle bowl that had my husband wide-eyed with delight! The whole process really felt like a miracle. Like the stars had all aligned somehow making it look like I created the most well thought-out dish for date night. Don't you just love when chaotic improvisation turns out so well!? But of course, this all too often isn't the case for me - and so attributed it sheer luck, and figured I shouldn't push it!

The only real set back of the night was that I had no idea what I'd thrown together, so when my hubby asked me what was in this tasty dish I hadn't a clue! So, in my typical type-A fashion I decided to create this popular dish again; this time noting all the ingredients and measurements so I could recreate it and share with you! Which goes to prove that a little organization goes a long way. ;)

So, why is this dish so delish? Because flavourful and healthy fuze together so perfectly in this asian inspired bowl! Which is such a win-win for me. I love recipes that are packed with healthy veg but don't taste bland. And this dish aces the taste test. It's got heaps of veg, fresh and flavourful herbs, and a peanut dressing that makes your taste buds sing! For our veg I added raw carrots, cucumber, cabbage, red pepper and bean sprouts. But there's no stopping the possible variations. You can easily play around to create your favourite mix: sweet peas and edamame would be delicious! Or some grated zucchini? Yah, I'd eat that!

Oh, and the FRESH HERBS! The combination of mint, cilantro, and basil is a stellar mix that enhances any asian dish with freshness and flavour! Don't skimp out on these beauties - they are a must!

But what really takes this dish from a simple veg and rice medley to a mouth watering main you'll crave over and over is the Thai peanut dressing. This dressing totally gives the noodle bowl that savoury punch that makes you "mmmmm" and "aaaahhhh" after every bite - you might even forget just how healthy this dish actually is because the dressing is so intoxicating.

Another great thing about this dish is that it's perfect for leftovers. The recipe below serves 4-6 people, and we are just two! I promise we're not gluttons, we just love to make a big batch of the stuff so that we can have leftovers for lunch. It keeps in the fridge for 2-3 days, and doesn't need to be heated. And if you're using a mandolin to thinly slice the veg you may as well slice up a bunch - because it's all to easy with that glorious invention.

I hope you enjoy this Thai Noodle Bowl with it's delicious Peanut Satay Sauce. And just remember that when you're indulging in this delightful dish you're loading up on fresh and healthy veg! Because trust me, this dish is so good it's easy to forget just how healthy you're being.

Thai Noodle Bowl with Peanut Satay Sauce

Serves: 4-6| Prep Time: 75 mins | Cook Time: 3-5 mins

Ingredients:

500g tofu (1 package)
3-4 cabbage leaves
1/2 small cucumber (approx. 1/3 cup)
1 red pepper
1-2 green onions
1 medium carrot
1 large handful bean sprouts
375g vermicelli rice noodle (approx. 1 package)
1 cup mixed herbs (cilantro, basil, and mint)
1/4 cup crushed peanuts (optional)

For the Peanut Satay Sauce:

1/2 cup all natural peanut butter
1/2 cup filtered water
4.5 tbsp tamari
4.5 tbsp rice vinegar
3 tbsp honey
2 tbsp sesame oil
2 tbsp chopped fresh ginger
1/2 tsp cayenne pepper
the juice of 2 limes

Directions:

Start by pressing your tofu to release unnecessary water. Remove tofu from package and rinse. Wrap tofu in 5-6 sheets of paper towel to fully cover. Then wrap again with a clean dish towel. Set tofu against solid surface, like a wall, and place a few heavy books on top to help press out the excess water. Leave tofu to press for 20 minutes. Then, unwrap tofu and cut into small cubes.
Create your Peanut Satay Sauce using a blender; add peanut butter, water, tamari, rice vinegar, honey, sesame oil, ginger, cayenne pepper and the juice of two limes. Blend for approximately 1 minute, or until smooth. Place dressing to the side.
Finely chop your cabbage into thin ribbons.
Using a mandoline thinly slice your cucumber, red pepper, and green onion.
Grate your carrot, or place through a spiralizer to make thin noodles.
Bring a large pot of water to a boil and add your vermicelli noodle. Cook for 3-5 minutes, or as instructed on box. Strain noodles. Then toss back into large pot. Add half your peanut sauce and toss to combine. Then add your cabbage, cucumber, red pepper, green onion, carrot and bean sprouts. Add 3/4 cups fresh herbs (cilantro, basil and mint). Pour in remaining peanut satay sauce and toss to combine.
Scoop noodles into bowls and sprinkle with crushed peanuts, and remaining fresh herbs.