Thai Peanut Empowered Noodle Bowl from Oh She Glows

By Kiersten | Last Updated: September 11, 2017

Thai Peanut Empowered Noodle Bowl Recipe

Thai Peanut Empowered Noodle Bowl from The Oh She Glows Cookbook
Sometimes I get so excited about something, I can’t even verbalize it. I just want to jump up and down and yell AHHHHH and then people stare and it’s awkward. That’s how excited I am about The Oh She Glows Cookbook. I’ve been (im)patiently waiting for it to come out for months and now it’s here and AHHHHH! It’s every bit as good as I thought it would be and I know it’s going to get heavy use in my kitchen.

Very few bloggers are as humble, hard-working, and all-around awesome as Angela from Oh She Glows; if you read Oh She Glows, you’re undoubtedly familiar with the types of recipes Angela shares. Her focus is on delicious food made with real ingredients. Although I’m vegetarian, I buy a lot of vegan cookbooks and I often find myself disappointed in their reliance on faux cheeses and meats. Oh She Glows isn’t that kind of cookbook! It’s real food for real people. You’re a real person, right? Good. This book is for you then.

The Oh She Glows Cookbook
There are photos to accompany all 100+ recipes in this cookbook, so not only is it useful, it’s fun to thumb through too. (Who doesn’t love a big, pretty cookbook?!) Every recipe in the book is vegan and the majority of them are gluten-free as well. Angela’s enthusiasm for food and cooking shines through in every single page of this cookbook and it’s hard not to look at these recipes and feel excited too. Pan-Seared Garlic Tofu, Lentil-Walnut Loaf, and Taco Fiesta Potato Crisps are all on my must-make-soon list. (Sidenote: I have found that the best kinds of fiestas are Taco Fiestas.)

This Empowered Noodle Bowl recipe is from the Entree chapter of the book. Angela includes recipes for two different sauces–Thai Peanut and Orange-Maple Miso. Since I had the ingredients on hand for the Thai Peanut sauce, I went with that one. This recipe makes a great light dinner, but it’s also ideal for packing up into a bento and bringing to work for lunch. We loved the tangy peanut sauce and I was happy that there were more veggies than noodles in this dish–just the way I like it!

You can buy The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out on (note that there’s a different cover for the Canadian edition–don’t panic if you’re in Canada and your book doesn’t look like mine!) and book stores just about everywhere!

Go to Thai Peanut Empowered Noodle Bowl recipe
Disclosure: I received a review copy of The Oh She Glows Cookbook in order to write this review, although if I hadn’t, I would have happily bought a copy for myself!

Thai Peanut Empowered Noodle Bowl

Prep Time:

25 minutes

Cook Time:

5 minutes

Total Time:

30 minutes


4 servings


    For the Thai Peanut Sauce:

  • 1 large clove garlic
  • 2 tablespoons (30 mL) toasted sesame oil
  • 3 tablespoons (45 mL) natural smooth peanut butter or almond butter
  • 2 teaspoons (10 mL) grated fresh ginger (optional)
  • 3 tablespoons (45 mL) fresh lime juice, plus more as needed
  • 2 tablespoons plus 1 teaspoon (37 mL) low-sodium tamari
  • 1 to 2 teaspoons (5 to 10 mL) granulated sugar
  • For the Salad:

  • 4 ounces (115 g) gluten-free soba (buckwheat) noodles
  • Extra-virgin olive oil, for the noodles
  • 1 (16-ounce/454-g) bag frozen shelled edamame, thawed
  • 1 red bell pepper, diced
  • 1/2 seedless (English) cucumber, diced
  • 1 carrot, julienned
  • 4 green onions, chopped, plus more for serving
  • 1/4 cup (60 mL) fresh cilantro leaves, chopped
  • Sesame seeds, for serving
Print recipe


    Make the Thai Peanut Sauce:

  1. In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, sugar (if using), and 2 to 3 tablespoons (30–45 mL) water. Process until combined.
  2. Make the Salad:

  3. Cook the soba noodles according to the instructions on the package. Be sure not to overcook them—they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together).
  4. Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined.
  5. Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)
  6. Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side.


Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Just found your blog. Bookmarked! Love what I’ve seen so far. This recipe looks amazing. I would sub the noodles for thinly sliced cabbage and make the peanut sauce with warm water. Yum! Perfect springtime dish. Going to buy this book if I don’t win it.

This looks so great! I love Angela’s blog and will definitely be getting my hands on a copy of her cookbook. I agree with the real foods approach being so great. Before I get the cookbook in my hot little hands (cold little hands, as it were, it’s snowing here!) I’ll warm up with this noodle bowl!

I hope you get a copy soon because you will love it! I’m planning on making a few more recipes from it this week and I’m having trouble choosing which ones–they’re all so good!

I made this with the miso orange sauce and spiralized (and baked) sweet potato and butternut squash noodles and it was AMAZING!

I love love love this recipe. We have a weekly girls night and last week was my turn to cook. I made this (doubled it so I would have leftovers) and everyone wanted the recipe. So simple, fresh, and delicious!

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