Ingredients
– ½ cup natural peanut butter for the creamy base of the sauce
– 1 to 2 tablespoons red curry paste (or tomato paste as a milder alternative with extra soy sauce) for mild spice and depth
– 2 tablespoons soy sauce or tamari for umami and seasoning
– 1 tablespoon rice vinegar for acidity to balance the flavors
– 1 tablespoon honey to sweeten the sauce naturally
– 1 cup coconut milk to create a rich, silky texture
– 1 teaspoon sesame oil to infuse a subtle nutty aroma
– 200 grams flat rice noodles to form the gluten-free base
– 1 tablespoon neutral oil for sautéing the protein and veggies
– 300 grams minced chicken (or ground pork, turkey, chopped chicken thighs, or crumbled firm tofu) to supply lean protein
– 3 spring onions (separated into white and green parts) for fresh onion flavor (whites for cooking, greens for garnish)
– 2 cloves garlic, minced for aromatic punch
– 1 tablespoon minced fresh ginger to bring warmth and zest
– 150 grams shredded green cabbage to contribute crunch and nutrients
– 50 grams bean sprouts for crisp texture and freshness
– ½ cup chicken stock to help loosen the sauce as needed
– Optional crushed roasted peanuts for a crunchy garnish
– Optional chili oil to amp up the heat if desired
– Lime wedges for squeezing to brighten the final dish with citrus
Instructions
1-: Creating Creamy Coconut Peanut Noodles at home is straightforward and rewarding, turning basic ingredients into a flavorful stir-fry in no time. Start by cooking 200 grams of flat rice noodles until they’re just pliable, then rinse them under cold water and toss with a little oil to keep them from sticking. This quick prep ensures your noodles stay fresh and ready for the sauce.
2-: Next, heat 1 tablespoon of neutral oil in a pan over medium-high heat and sauté 300 grams of minced chicken until it’s browned. Add the white parts of 3 spring onions, 2 minced garlic cloves, and 1 tablespoon of minced fresh ginger, cooking them briefly to release their aromas. Then, toss in 150 grams of shredded green cabbage and cook until it softens slightly, building a solid base for the dish.
3-: Now, pour in the peanut curry sauce made by whisking together ½ cup natural peanut butter, 1 to 2 tablespoons red curry paste (or a milder alternative like tomato paste with extra soy sauce), 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 cup coconut milk, and 1 teaspoon sesame oil. Let it simmer until the sauce thickens a bit, then add the noodles, 50 grams of bean sprouts, and the green parts of the spring onions. Toss everything to coat well, and gradually stir in ½ cup chicken stock if the sauce needs loosening.
4-: Once mixed, serve your Creamy Coconut Peanut Noodles right away, garnished with extra spring onion, optional crushed roasted peanuts, chili oil, and lime wedges for a zesty finish. This step-by-step approach keeps the process fun and easy, perfect for working professionals or newlyweds experimenting in the kitchen. The entire recipe maintains its mildly spiced charm, making it a hit for family meals.
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 tamari instead of soy sauce to make this dish gluten-free while maintaining the same umami flavor
🥛 For a vegetarian version, substitute crumbled firm tofu for the chicken and vegetable broth for the chicken stock
🌿 Prepare the sauce ahead of time and store in the refrigerator for up to 3 days to make weeknight cooking even faster
- 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: 520
- Sugar: 12g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 45mg