Description
Creamy Coconut Peanut Noodles are a flavorful and easy-to-make Asian-inspired dish combining a rich peanut curry sauce with tender minced chicken, vibrant vegetables, and silky flat rice noodles. This recipe features a smooth blend of coconut milk and red curry paste for a luscious, slightly spicy sauce that coats the noodles perfectly, offering a delicious balance of savory, sweet, and tangy flavors. Ready in 25 minutes, this dish is perfect for a quick weeknight dinner or casual gathering, garnished with crunchy peanuts, fresh spring onions, and a splash of lime for brightness.
Ingredients
Scale
Peanut Curry Sauce
- 3 tbsp natural peanut butter (smooth or crunchy)
- 1½ tbsp red curry paste
- 2½ tbsp tamari (or all-purpose soy sauce)
- 1½ tbsp rice vinegar
- 1 tbsp honey
- 1 cup (250 ml) coconut milk
- ½ tsp sesame oil
Noodles
- 250 g (9 oz) flat rice noodles
- 2 tbsp neutral oil (such as light olive oil), divided
Protein
- 500 g (1 lb) minced (ground) chicken
Vegetables & Aromatics
- 2 spring onions (scallions), thinly sliced, white and green parts separated, plus extra to garnish
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- 2 cups (150 g) finely shredded green cabbage
- 1 cup (90 g) bean sprouts
Liquids
- 1 cup (250 ml) chicken stock
To Serve (Optional)
- ¼ cup (40 g) crushed roasted peanuts
- Asian chilli oil or chilli crisp
- Lime wedges
Instructions
- Make the peanut curry sauce: In a small jug or bowl, whisk together peanut butter, red curry paste, tamari, rice vinegar, honey, coconut milk, and sesame oil until smooth and well combined. Set aside.
- Cook the noodles: Bring a large pot of water to a boil and cook the flat rice noodles for 2–3 minutes until just pliable. Drain and rinse under cold water to stop cooking, then toss with 1 tablespoon of neutral oil to prevent sticking. Set aside.
- Cook the chicken: Heat the remaining 1 tablespoon of oil in a large deep pan or wok over medium-high heat. Add minced chicken and cook for 5–6 minutes, breaking it up with a spoon, until browned and cooked through.
- Cook the vegetables: Add the white parts of the spring onions along with minced garlic and ginger to the pan. Cook for 1 minute until fragrant. Add the shredded cabbage, cooking for another 2–3 minutes until it softens slightly.
- Add the sauce and noodles: Pour the prepared peanut curry sauce into the pan with chicken and vegetables. Stir to combine and simmer for 1–2 minutes until slightly thickened. Add the cooked noodles, bean sprouts, and green parts of the spring onion, tossing everything together to coat well with the sauce. Gradually add chicken stock in ¼ cup (60 ml) increments to loosen the sauce to your desired consistency. You may not need to use all the stock depending on your preferred thickness of sauce.
- Serve: Divide the noodles among serving bowls. Garnish with extra spring onions, crushed roasted peanuts, and a drizzle of Asian chilli oil or chilli crisp if desired. Serve with lime wedges on the side for squeezing over.
Notes
- You can substitute red curry paste with other curry pastes according to your taste preference. Check for gluten content if needed.
- For substitutions on protein, try tofu or shrimp as alternatives to minced chicken.
- Adjust the amount of chicken stock to achieve desired sauce creaminess and silkiness.
- If you prefer a spicier dish, add more red curry paste or chili oil to taste.
- The dish can be made gluten-free by using tamari instead of soy sauce and ensuring the curry paste is gluten-free.
