Thai Rice Noodle Bowl

Thai Rice Noodle Bowl
Makes 4
Prep 16 m
Cook 2 m
Grill 6 m
Grill or broil



  1. 1 of 6 Bring a large saucepan of water to a boil. Add noodles, turn off heat and let soak 6 to 8 minutes.
  2. 2 of 6 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. 3 of 6 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. 4 of 6 Place remaining dressing in a small saucepan with cornstarch. Bring to a boil; boil 2 minutes. Remove from heat.
  5. 5 of 6 Grill or broil meat 6 minutes, turning once, until cooked through.
  6. 6 of 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.


  1. 1 of 1 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 Information for Thai Rice Noodle Bowl
Servings Per Recipe: 4
Per Serving: 51 g carb., 49 mg chol., 3 g sat. fat, 486 kcal cal., 16 g Fat, total, 4 g fiber, 32 g pro., 763 mg sodium