Thai Peanut Chickpea Noodle Bowl
This vibrant Thai-inspired noodle bowl tosses protein-rich chickpeas with rice noodles in an addictively creamy peanut sauce brightened with lime and ginger. It is fast, flexible, and utterly craveable for lunch or dinner any night of the week.
A creamy Thai peanut noodle bowl packed with chickpeas and fresh vegetables for an easy high-protein vegan dinner.
Nutrition per serving
Ingredients
Protein
Base
Sauce
Aromatics
Vegetables
Instructions
Make the Peanut Sauce
In a medium bowl whisk together the peanut butter, soy sauce, grated ginger, the juice of one lime, a teaspoon of maple syrup, and 3 tablespoons of warm water. Whisk vigorously until completely smooth and pourable. Taste and adjust lime or soy sauce to your preference.
Cook the Rice Noodles
Cook the rice noodles according to the package directions, usually 6 to 8 minutes in boiling water. Drain and immediately rinse under cold water to stop cooking and prevent clumping. Toss with a small amount of sesame oil to keep them separated.
Warm the Chickpeas
Heat a non-stick skillet over medium-high heat with a small amount of oil. Add the drained chickpeas and cook for 5 minutes, stirring occasionally, until they are warmed through and a few develop a light golden crust for texture.
Toss and Assemble
Add the cooked noodles and shredded carrots to the skillet with the chickpeas. Pour the peanut sauce over everything and toss using tongs until every noodle is coated. Serve in bowls topped with crushed peanuts, fresh cilantro, and sliced chili.
Substitutions
Common mistakes
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