Ingredients
– 4 tablespoons natural peanut butter (smooth or crunchy) for the peanut curry sauce to provide savory depth and creaminess
– 1 tablespoon red curry paste (or tomato paste with extra tamari/soy sauce as a mild substitute) for a mild spice and rich flavor base
– 2 tablespoons tamari or soy sauce for enhancing the umami taste (use tamari for gluten-free)
– 1 tablespoon rice vinegar for a tangy balance to the sauce
– 1 tablespoon honey for sweetness to round out the flavors
– 200 ml coconut milk for creamy richness and a tropical hint
– 1 teaspoon sesame oil for a nutty aroma
– 200 grams flat rice noodles for the base, providing a light, gluten-free texture
– 1 to 2 tablespoons neutral oil (such as light olive oil) for stir-frying to prevent sticking
– 300 grams minced chicken or substitute (such as pork, turkey, chopped chicken thighs, or crumbled/grated firm tofu) for protein and heartiness
– 3 spring onions (white and green parts separated) for fresh oniony flavor (white for cooking, green for garnish)
– 2 cloves garlic (minced) for aromatic pungency in the stir-fry
– 1 tablespoon fresh ginger (minced) for a zesty, warming element
– 150 grams finely shredded green cabbage for crunch and nutrients
– 100 grams bean sprouts for crisp texture and freshness
– 100 ml chicken stock to adjust the sauce consistency for proper coating
– Crushed roasted peanuts (optional, about 2 tablespoons) for added crunch on top
– Asian chili oil or chili crisp (optional) to add heat if desired
– Lime wedges for serving to brighten the flavors with a fresh squeeze
Instructions
1-Getting started with Creamy Coconut Peanut Noodles is simple and fun, and you’ll have a tasty meal ready in about 25 minutes. Begin by whisking together all the peanut curry sauce ingredients in a bowl and set it aside for later. This step ensures the flavors meld nicely before they hit the heat.
2-Next, cook the 200 grams of flat rice noodles in boiling water until they’re just pliable, then drain and rinse them under cold water. Toss the noodles with a bit of oil to keep them from sticking together. In a pan, heat 1 to 2 tablespoons of neutral oil and cook the 300 grams of minced chicken or your chosen substitute until it’s browned and fully cooked.
3-Once that’s done, add the white parts of the 3 spring onions, 2 minced garlic cloves, and 1 tablespoon of minced ginger; stir them in and cook for a minute or so. Then, toss in the 150 grams of finely shredded green cabbage and cook until it’s slightly softened. Pour in the peanut curry sauce, stir everything together, and let it simmer briefly until the sauce thickens a little.
4-Finally, add the cooked noodles, 100 grams of bean sprouts, and the green parts of the spring onions. Mix well to coat everything evenly, and gradually stir in the 100 ml of chicken stock to get the sauce to your preferred consistency. Serve it up warm, topped with crushed peanuts and a dash of chili oil if you like, along with lime wedges for a fresh finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥢 Use natural peanut butter without added sugars for the best flavor and creamy texture
🌿 Add a squeeze of fresh lime at the end to brighten all the flavors and cut through the richness
🥛 Don’t overcook the rice noodles initially as they will continue to soften when tossed in the hot sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Thai
- Diet: Gluten-Free (with tamari), Vegetarian (with tofu), Dairy-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 500
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 45mg