Thai Peanut Noodle Bowl

June 11, 2019


For a lot of people, Thai food is easily a favorite choice for dinner. There is so much complexity of flavors in the variety of fresh herbs, curries, and coconut flavors. My Thai Peanut Noodle Bowl recipe is simple, easy, and healthy, and brings the delicious Thai cuisine into your own kitchen.


First, let’s address the elephant in the room. The question, which I know has been keeping you up at night: when and how did peanuts become a component of Thai cuisine? Peanuts do not actually originate anywhere in Southeast Asia, but come from the jungles of Peru. Spanish colonization and trading are what carried the peanut delicacy to the Portuguese, and the Portuguese are most likely the ones who introduced this essential ingredient to Thai dishes. I often consider peanuts an ESSENTIAL flavor component when cooking Thai food for my family, which is just one thing I love about this meal! 


The sauce is surprisingly simple and packed full of flavor: a combination of rice wine vinegar, soy sauce, lime juice, peanut butter, and grated garlic.  Cooked Linguine noodles tossed with some thinly sliced red cabbage, red and yellow bell peppers, green onions, avo, and cilantro under layers of shredded chicken and roasted peanuts complete this Thai Peanut Noodle Bowl. It’s the meal I crave when I want something a little different and packed full of flavor without much effort on a weeknight.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Peanut Noodle Bowl

  • Author: kelsey nixon
  • Yield: 4 servings 1x


  • ⅓ cup rice wine vinegar
  • ¼ cup soy sauce
  • 2 limes, juiced
  • 1/2 cup peanut butter
  • 1 clove garlic, grated
  • 2 cups linguine noodles, cooked
  • ½ head red cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 4 green onions, thinly cut on the bias
  • 1 avocado, diced
  • 2 tablespoons fresh cilantro, chopped
  • 2 cups cooked & shredded chicken
  • 2 tablespoons peanuts, roasted & chopped


Whisk together the rice wine vinegar, soy sauce, lime juice, peanut butter and garlic until smooth.

Combine the noodles, cabbage, sliced bell peppers, and green onions and toss together. Gently toss in the avocado, cilantro and shredded chicken.

Pour the dressing over the vegetables and chicken and toss to combine. Top with peanuts.

Looking for more simple weeknight recipes? Check out Recipe Club.

Learn More