Thai Bowls with Peanut Sauce
Recipe type: Entree
Cuisine: Thai
Prep time: 
Total time: 
Serves: 4 servings
Peanut Sauce
  • ¼ cup (60 g) natural creamy peanut butter
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) rice wine vinegar
  • 1 teaspoon freshly grated ginger 1 teaspoon raw honey (optional)
  • to 3 tablespoons (30 to 45 ml) warm water
  • 2 cups (320 g) cooked brown rice
  • 1 teaspoon sesame oil
  • 1 bag (16 ounces, or 454 g) shelled edamame (thawed if using frozen)
  • 1 large red bell pepper, diced
  • ½ large seedless cucumber, diced
  • 1 medium-to-large carrot, julienned (shortcut: use pre-cut and washed matchstick carrots)
  • 4 scallions, chopped, plus more for topping
  • ¼ cup (10 g) roughly chopped Thai basil leaves
  • 2 tablespoons (16 g) sesame seeds (white or black), for topping
Peanut Sauce
  1. Place all the peanut sauce ingredients into a Mason jar or sealable container and secure with the lid. Shake to combine.
  2. Add warm water, 1 tablespoon (15 ml) at a time, to thin the dressing to desired consistency.
  3. Equally divide the sauce into 4 small containers. Store in the refrigerator for up to 4 or 5 days. The sauce may need to be reheated before adding to the bowl to make it pourable. Simply pop the jar (without the lid) into the microwave for 20 seconds, stir and pour.
Making the Bowls
  1. Drizzle the cooked rice with the sesame oil and set aside to cool (if the rice isn’t already cooled).
  2. To a large bowl, add the edamame, bell pepper, cucumber, carrot, scallions, and basil, and toss until well combined.
  3. To assemble the bowls, equally divide the rice into 4 containers, followed by the vegetable mixture, storing the toppings in separate containers.
  4. Top each portion with a sprinkle of sesame seeds and some chopped scallion. Store in the refrigerator for up to 4 or 5 days.
  5. When you are ready to enjoy, pour the desired amount of peanut sauce over the vegetables and rice, and combine.
Recipe by Food Bloggers of Canada at