Chilled Thai Veggie Noodle Bowl

Recipe by: Jerry James Stone | Written August 25, 2016

Eating healthy never looked more beautiful than this Chilled Thai Veggie Noodle Bowl, right? Gorgeous, bursting with both flavor and color, and totally guilt-free! Well, if you go light on the dressing that is.


⅓ cup creamy peanut butter
3 tablespoons rice vinegar
¼ cup sesame oil
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
¼ teaspoon red pepper flakes
1 bag Decaf Ginger Lemon by Numi
1 red beet, small
1 carrot
1 zucchini
2 lime wedges
1 avocado
1 tablespoon chopped cilantro
1 tablespoon crushed peanuts

Total Time:

10 minutes

10 minutes
2-3 servings 
Recipe Type:
  1. Combine 3 tablespoons rice vinegar, 3 tablespoons soy sauce, and 2 tablespoons brown sugar in a large mixing bowl; mix until sugar has dissolved. 

  2. Add in 1/3 cup peanut butter, 1/4 cup sesame oil, 2 tablespoons honey, 1 teaspoon salt, and 1/4 teaspoon red pepper flakes. Mix to combine. 

  3. Add the contents of 1 bag of Decaf Ginger Lemon Tea, and mix well. This dressing is delicious right out of the gate but it gets better with time, as the tea is infused into it. 

  4. Spiralize a small beet, a carrot, and a zucchini. How beautiful are these ingredients? Eating healthy is always so pretty. 

  5. Toss the spiralized veggies with the dressing, until they are coated to your liking. Now, here is a pro tip. Unless you want everything to turn pink, you may want to keep the beets separate for this step. 

  6. Divide the dressed veggie noodles between two salad bowls. Top with sliced avocado, chopped cilantro, crushed peanuts, and a lime wedge. 

  7. Enjoy! 


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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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