Thai Rice Noodle Bowl

Thai Rice Noodle Bowl
Servings: 4 Yield: servings Prep 16 mins Cook 2 mins Grill 6 mins or broil


  • 7 ounces (half a 14 oz box) thin stir-fry rice noodles (such as Thai Kitchen)
  • 1/3 cup rice vinegar
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons fish sauce
  • 2 tablespoons warm water
  • 1 tablespoon plus 1 tsp sugar
  • 1/4 teaspoon red pepper flakes
  • 1/2 seedless cucumber
  • 3/4 pound small chicken breast halves, boneless pork chops or steak (see Note)
  • 3/4 teaspoon cornstarch
  • 1 cup sweet pepper strips
  • 1/2 cup shredded carrot
  • 3 scallions, trimmed and sliced
  • 1/3 cup cilantro leaves, sliced, plus more for serving
  • 1/2 cup chopped peanuts
  • Lime wedges

Make It

1. Bring a large saucepan of water to a boil. Add noodles, turn off heat and let soak 6 to 8 minutes.

2. Meanwhile, in a small bowl, whisk vinegar, soy sauce, peanut butter, fish sauce, warm water, sugar and red pepper flakes until smooth. Peel, halve and slice cucumber into half-moons.

3. Heat grill pan or broiler. Place meat in a resealable plastic bag or a glass dish. Add 3 tbsp of the dressing, turning to coat.

4. Place remaining dressing in a small saucepan with cornstarch. Bring to a boil; boil 2 minutes. Remove from heat.

5. Grill or broil meat 6 minutes, turning once, until cooked through.

6. Drain and rinse noodles and transfer to a large bowl. Add sweet pepper, shredded carrot, cucumber, scallions and sliced cilantro. Drizzle dressing into bowl and toss to combine. Divide among 4 bowls. Slice chicken, pork or beef and divide among bowls. Sprinkle with cilantro leaves and chopped peanuts. Serve each bowl with a lime wedge.


7. To save even more time, buy precooked chicken from the deli counter, slice and serve over noodle mixture. Swap in a reduced-calorie bottled Asian sesame salad dressing or peanut sauce for the dressing made here.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 486, Fat, total (g): 16, chol. (mg): 49, sat. fat (g): 3, carb. (g): 51, fiber (g): 4, pro. (g): 32, sodium (mg): 763, Percent Daily Values are based on a 2,000 calorie diet.