Thai Peanut Noodle Bowl


There is truly nothing I love more than a bowl of food. It is so easy to throw in a protein, carb, healthy fat and a bunch of veggies. Then I just take a few minutes to decorate because it looks extra pretty. This bowl is ready in minutes thanks to Right Foods Thai Peanut Noodles. Paired with tofu in a peanut sauce, some blistered Shishito peppers and we are ready to go!


This post has been created in collaboration with Right Foods. I truly cannot recommend their products enough. Everything is made with real ingredients, no strange things you cannot pronounce and no crazy preservatives. They have a lot of gluten free options and the packaging is made from sustainable materials. I highly encourage you to check them out.

For this bowl you can add in any vegetables you like but I just love to pack in the greens. I always have frozen broccoli florets laying around and cucumber is one of my favorites. The peppers bring a tiny bit of heat and the raw spinach brings a bit of crunch and lots of vitamins! Tofu in peanut sauce is my new favorite thing it is three ingredients and so delicious. If you don’t want to use tofu you can always use tempeh, seitan, cauliflower or anything really! All mixed together with Right Foods Thai Peanut Noodles and bam! Lunch or dinner is ready to go!



Thai Peanut Noodles
1 carton Right Foods Thai Peanut Noodles
1 tsp peanut butter
pinch of cayenne (optional)

Peanut Tofu
4-6 oz extra firm tofu
1 1/2 tbsp soy sauce
2 tsp maple syrup
1/2 tbsp peanut butter

1 cup frozen or fresh broccoli florets
5-7 shishito peppers
1/2 cucumber
1/2 cup spinach
Sesame seeds for garnish
Green onion for garnish


  1. Prepare the noodles by adding the peanut butter, flavoring packet and cayenne to the container. Add the water to fill line and prepare from package directions.
  2. Press the tofu and cut it into cubes.
  3. Add the tofu in to a non-stick pan and cook on a low heat. Allow the sides to get browned up about 6-8 minutes.
  4. Prepare the sauce for the tofu by adding soy sauce, maple syrup and peanut butter and mix together. It will be thick. Add the sauce into the tofu and cook for another 2-3 minutes. Toss to coat and the sauce will thicken.
  5. Blister the peppers by adding them into a non-stick pan and cooking for several minutes on each side. They will turn dark in spots.
  6. Cut up cucumber, green onion and heat up or steam broccoli.
  7. Add all the ingredients into a bowl and enjoy!      

Serves 1 (this makes a big serving you can always use less vegetables)

*this post has been created in collaboration with Right Foods.

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