I’m thrilled to share these delicious Vegan Thai Noodle Bowls in partnership with NAKANO® Rice Vinegar on the blog today. Thank you for supporting the brands that help make Fare Isle possible!
Vegan Thai Noodle Bowls are simple and quick to prepare and so fresh and delicious. This colorful dish is appetizing and healthy, making it a perfect option for lunch or weeknight dinners.
The base of these bowls is a combination of Thai rice noodles and fresh colorful veggies like red cabbage, carrot, zucchini and snap peas, and topped with a spicy and zesty peanut sauce. This dish literally comes together in 20 minutes. Prep the veggies and sauce while the noodles soften in hot water, and then toss everything together. It’s so easy and oh so tasty!
The not-so-secret ingredient in the sauce is NAKANO Organic Natural Rice Vinegar. NAKANO’s mellow and mild rice vinegar adds a light twist to these Vegan Thai Noodle Bowls. Since 1804, NAKANO has been crafting rice vinegar that is brewed according to traditional practices, with authentic flavor. NAKANO has perfected its legacy by using unique, contemporary ingredients to create a flavorful ingredient for easy, Asian-inspired recipes.
Look for NAKANO Rice Vinegar at your next trip to the grocery store and bring the tastes of faraway flavors to your dinner table! Be sure to follow NAKANO Rice Vinegar on Facebook and Instagram and visit their website for more delicious recipes and tips for a healthy New Year!
A spiralizer is very handy for this recipe, but don’t fret if you are without one. Instead, use a vegetable peeler to create thin ribbons of carrot and zucchini, then stack the ribbons and slice through the stack to create thin “noodles” of the vegetables.
Feel free to get creative and mix up the veggies in this recipe. Easily swap peanut butter with sunflower seed butter and the roasted peanut garnish with toasted sunflower seeds for a peanut-free version.
Vegan Thai Noodle Bowls are
- 113 g or 4 oz. wide rice noodles
- 2 cups 170g or 6 oz. shredded red cabbage
- 2 cups 113g or 4 oz. spiralized carrot (1 large carrot)
- 1 cup 100 g or 3.5 oz. spiralized zucchini (1 small zucchini)
- 1 cup 65g or 2.2 oz. snap peas or snow peas
- ¼ cup 65g or 2.2 oz. smooth natural peanut butter or sunflower seed butter
- 2 tablespoons 24g or 1.3 oz. NAKANO Organic Natural Rice Vinegar
- 2 tablespoons 30g or 1 oz. low sodium tamari (or soy sauce or aminos)
- 1 tablespoon 26g or 0.9 oz. garlic chili sauce
- 1 tablespoon 20g or 0.7 oz. maple syrup (or agave nectar or coconut palm sugar)
- 1 tablespoon water
- 1 tablespoon lime juice
- ¼ teaspoon cayenne pepper powder optional
- 4 large basil leaves chiffonaded
- 4 large mint leaves chiffonaded
- ¼ cup packed cilantro leaves chopped
- Chopped roasted peanuts
- Lime slices
- Mint leaves
- Basil leaves
- Cilantro leaves
- Thai green chili thinly sliced
- Place rice noodles and snap peas or snow peas in a heat-safe bowl and cover them with boiling water. Let them sit until the noodles are softened and al dente and peas are blanched, about 15 minutes.
- While noodles soften, prepare the other vegetables: shred cabbage and spiralize carrot and zucchini. If you do not have a spiralizer use a vegetable peeler to create thin ribbons of the carrot and zucchini. Then stack the ribbons and slice them into thin noodles.
- Add all of the sauce ingredients to a bowl and whisk to combine.
- When rice noodles have softened and the peas are blanched, drain and rinse them under cold water in a colander. Drain and add them to a large bowl.
- Add the prepared veggies to the bowl with the rice noodles. Optionally reserve some for plating. Then pour the sauce over the noodles and veggies and toss with tongs until everything is evenly coated with the sauce.
- Serve in bowls and garnish with chopped roasted peanuts, lime slices, mint leaves, basil leaves, cilantro leaves and slices of Thai green chile pepper. Optionally serve with avocado on the side.
- Leftovers will keep for 2-3 days, covered and refrigerated. Serve cold or at room temp.
- Calorie Info: 291 calories per serving
This post was in collaboration with and sponsored by NAKANO Rice Vinegar. All content and opinions expressed here are my own. Read more about my sponsored post and affiliate policy here.