Gluten-Free Thai Peanut Noodle Bowl

Ingredients

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• 8 oz gluten-free rice noodles or spaghetti Shop
• 1 cup cooked protein of choice (shredded chicken, cooked shrimp, pan-fried tofu, or chickpeas)
• 2 cups fresh vegetables, thinly sliced or julienned (e.g., bell peppers, carrots, snap peas, shredded cabbage)
• 1/2 cup creamy peanut butter Shop
• 1/4 cup gluten-free tamari Shop
• 2 tbsp rice vinegar Shop
• 1 tbsp sesame oil Shop
• 1 tbsp honey or maple syrup (for vegan) Shop
• 1-2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2-4 tbsp hot water, as needed to thin sauce
• Optional garnishes: chopped peanuts, cilantro, lime wedges, sriracha Shop

Instructions

1. 1 Cook the gluten-free rice noodles according to package directions, typically for 5-8 minutes until al dente. Drain them well and rinse with cool water to prevent sticking, then set aside.
2. 2 While the noodles cook, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, gluten-free tamari, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and grated ginger until well combined. The mixture will be thick.
3. 3 Gradually whisk in 2-4 tablespoons of hot water, one tablespoon at a time, until the sauce reaches your desired smooth, pourable consistency. Taste and adjust seasonings if needed, adding more tamari for saltiness or vinegar for tang.
4. 4 If using raw protein like tofu or shrimp, cook it now in a separate pan until done, about 5-7 minutes. If using pre-cooked protein or chickpeas, ensure they are warmed through.
5. 5 Assemble the bowls by dividing the cooked gluten-free noodles among four serving bowls. Top with your prepared protein and the fresh, sliced vegetables, arranging them attractively.
6. 6 Generously drizzle the prepared peanut sauce over the noodles, protein, and vegetables. Add any optional garnishes like chopped peanuts, fresh cilantro, or a squeeze of lime juice. Serve immediately and enjoy the harmonious blend of flavors and textures.

Nutrition (per serving)

Tips & Notes

• Whisk the peanut butter with the tamari and vinegar first, then add the hot water a tablespoon at a time, as step 3 says. It looks broken at first, then turns smooth.
• The peanut sauce thickens as it cools. Loosen leftovers with a little hot water before you pour it over the noodles.
• Choose a creamy peanut butter labeled gluten-free. Plain peanut butter usually is, but flavored and mix-in varieties may not be.

Common questions