This post is sponsored by Dr. Praeger’s. Thank you for supporting the brands who keep The Kitchen Paper alive!
I’ve been eating a lot of noodle bowls. Or, as Marc and I call them, noodley bowls. I figured google might not be as into “noodley bowls” though, so here we are. NOODLE BOWLS. I posted about my go-to noodle bowl almost two years ago, then shared a steak/fennel version, and have pretty much been eating some variety of noodle bowl regularly ever since.
The best thing about these bowls is THE DIVERSITY! You can add different veggies to make them completely new, which helps if you don’t want to eat the literal same dish every single day. For this one, I wanted some FISH — so I chose Dr. Praeger’s Thai Crusted Fish Sticks. Going in the Thai vein, I decided to add a veggie I associate with Thai food: red bell peppers! They remind me of Thai curries, and I almost never actually cook with them. From there, I did the normal rice noodle bowl situation, adding herbs, peanut sauce, crunchy peanuts, and more veg. SO TASTY!
Looking for more bowl inspiration? This month, Dr. Praeger’s is hosting a #BowlBoss competition! Check out Dr. Praeger’s Bowl Boss page and follow Dr. Praeger’s Instagram for a new bowl recipe every day in September – plus the chance to win a $1,500+ prize pack with everything you’ll need to be a #BowlBoss. Heck yeah!Print
Thai Fish Stick Noodle Bowls
This healthy bowl features fresh vegetables, peanut sauce, rice noodles, and Dr. Praeger’s Thai Crusted Fish Sticks. This is easy to meal-prep and throw together for a meal!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2-3
- 1 package Dr. Praeger’s Thai Crusted Fish Sticks
- 1 cup red bell pepper, chopped
- 12 oz. rice noodles, cooked
- 1 cup chopped kale
- 1/8 cup fresh mint leaves
- 1/4 cup fresh cilantro, chopped
- 1/8 cup fresh basil, chopped
- 1 cup cucumber, cubed
- 2/3 cup peanuts
- 1 cup shaved raw carrots
- 2/3 cup peanut sauce (homemade or purchased)
- Make sure all of your individual ingredients are ready to go.
- Cook the fish sticks according to the directions, either on the stove or in the oven.
- While the fish sticks are cooking, heat a large dry skillet over high heat. Add the red bell pepper pieces and cook, stirring often, until the edges blacken slightly. They should still retain some crunch, but not be fully raw.
- To assemble your bowl, layer the rice noodles, fish sticks, bell pepper, kale, herbs, cucumber, peanuts, and carrots. Top with a healthy dollop of peanut sauce.