If you are craving a dish that bursts with flavor, texture, and comfort, then the Creamy Coconut Peanut Noodles Recipe is about to become your new best friend. This dish delivers the perfect balance of rich, velvety coconut milk and nutty peanut butter, complemented by the lively kick of red curry paste and fresh aromatics. It’s a vibrant, satisfying meal that’s surprisingly simple to pull together, making it a weeknight winner or an impressive dish to share with friends. Once you try this Creamy Coconut Peanut Noodles Recipe, you’ll see why it’s a favorite in many kitchens.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward yet impactful ingredients. Each one plays a special role in building layers of flavor, from creamy to tangy to savory, all wrapped around tender noodles and juicy chicken.
- Natural peanut butter (3 tbsp): Choose smooth or crunchy for that irresistible nutty richness that forms the sauce’s base.
- Red curry paste (1½ tbsp): Adds a warming, spicy depth with authentic Thai flair; feel free to substitute as noted for dietary needs.
- Tamari (2½ tbsp): This gluten-free soy sauce alternative brings salty umami that brightens the dish wonderfully.
- Rice vinegar (1½ tbsp): Adds a subtle tang to cut through the richness and balance flavors perfectly.
- Honey (1 tbsp): A touch of sweetness to round out the curry sauce and harmonize spices.
- Coconut milk (1 cup / 250 ml): The creamy star ingredient that enriches the sauce and gives it that luscious texture.
- Sesame oil (½ tsp): Just a hint for an earthy, toasty fragrance that complements the peanut and coconut notes.
- Flat rice noodles (250 g / 9 oz): Soft and slippery noodles that soak up the luscious sauce beautifully.
- Neutral oil (2 tbsp): For cooking the chicken and veggies without overpowering the main flavors.
- Minced chicken (500 g / 1 lb): Lean and tender protein that absorbs the sauce and adds hearty satisfaction.
- Spring onions (2): Separated white and green parts for cooking and garnish, bringing freshness and crunch.
- Fresh garlic and ginger (1 tsp each): These aromatics provide an unmistakable fragrance and zing.
- Green cabbage (2 cups / 150 g): Finely shredded for a subtle crunch and vibrant green color.
- Bean sprouts (1 cup / 90 g): Add crispness and lightness to balance the richness.
- Chicken stock (1 cup / 250 ml): Used to loosen the sauce and infuse additional savory depth.
- Crushed roasted peanuts (¼ cup / 40 g): Optional topping for extra texture and nutty flavor.
- Asian chilli oil or chilli crisp: An optional spicy drizzle to brighten and add complexity.
- Lime wedges: Fresh citrus to squeeze over at the end for an irresistible finish.
How to Make Creamy Coconut Peanut Noodles Recipe
Step 1: Make the peanut curry sauce
Begin by whisking together the natural peanut butter, red curry paste, tamari, rice vinegar, honey, coconut milk, and sesame oil in a small jug or bowl. This velvety sauce is where the magic starts, combining creamy, spicy, salty, and sweet elements into one harmonious blend. Set it aside for now as you prepare the other components.
Step 2: Cook the noodles
Bring a large pot of water to a rolling boil, then add the flat rice noodles. Cook them just until pliable, which should take about 2 to 3 minutes. Be careful not to overcook; the noodles will finish cooking later with the sauce. Drain them well, then rinse under cold water to stop any further cooking. Toss the noodles with one tablespoon of oil to prevent sticking, and set aside.
Step 3: Cook the chicken
Heat the remaining tablespoon of neutral oil in a large, deep pan or wok over medium-high heat. Add the minced chicken and cook it for 5 to 6 minutes, breaking it apart with a spoon, until it’s browned and completely cooked through. This step creates a flavorful base for the noodles and sauce to cling to.
Step 4: Cook the veggies
To the cooked chicken, add the white parts of the spring onions, garlic, and ginger. Stir-fry these for a minute to release their aroma and flavor. Next, toss in the shredded green cabbage and cook for 2 to 3 minutes until it softens slightly but still holds a bit of crunch. These vegetables bring freshness, texture, and color that brighten the dish beautifully.
Step 5: Add the sauce and noodles
Pour your prepared peanut curry sauce into the pan with the chicken and vegetables. Stir well to combine and let it simmer for a couple of minutes, which allows the sauce to thicken slightly. Then add the cooked noodles, bean sprouts, and the green parts of the spring onions. Toss everything together with tongs, ensuring every strand is coated in that flavorful sauce. Gradually add chicken stock in ¼ cup increments to loosen the sauce as you prefer it — more stock means a silkier, creamier texture.
Step 6: Serve up the goodness
Transfer the noodles into bowls and sprinkle with extra spring onions and crushed roasted peanuts for a delightful crunch. For those who love a bit of heat, a drizzle of Asian chilli oil or chilli crisp adds a tantalizing spicy kick. Don’t forget the lime wedges to squeeze over before digging in; the bright citrus contrast brings the whole dish alive.
How to Serve Creamy Coconut Peanut Noodles Recipe
Garnishes
Simple garnishes like chopped spring onions, crushed roasted peanuts, and a drizzle of chilli oil elevate the dish both visually and in flavor. These add texture contrasts and punchy freshness that balance the creamy noodles perfectly. A wedge of lime on the side brings a refreshing zing that awakens every bite.
Side Dishes
This dish packs a lot of flavor and substance on its own, but pairing it with light, crisp sides works wonderfully. Think fresh cucumber salad, steamed greens like bok choy or gai lan, or even simple edamame beans tossed with sea salt. These light elements refresh the palate and provide complementary textures without overwhelming the main attraction.
Creative Ways to Present
For entertaining, serve the Creamy Coconut Peanut Noodles Recipe family-style in a wide, shallow bowl so everyone can dig in and help themselves. Alternatively, portion the noodles into small bowls or salad plates and top with colorful garnishes for an elegant presentation. You can also add a fried egg or sautéed tofu on top for extra protein and a lovely rich twist.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Coconut Peanut Noodles keep beautifully in an airtight container in the fridge for up to 3 days. The noodles will soften more as they sit, so it’s best to eat them within this timeframe for optimal texture and flavor.
Freezing
While you can freeze the cooked chicken and vegetable mixture without noodles, it’s not ideal to freeze the full noodle dish since rice noodles tend to become mushy when thawed. If freezing sauce and cooked protein separately, thaw and then gently reheat with freshly cooked noodles for a better experience.
Reheating
Reheat the noodles gently in a pan over low heat, adding a splash of chicken stock or water to loosen the sauce and prevent sticking. Avoid microwaving on high to keep the noodles from drying out or becoming rubbery. Stir frequently for even warming and to maintain that creamy texture.
FAQs
Can I make this Creamy Coconut Peanut Noodles Recipe vegetarian or vegan?
Absolutely! Replace the minced chicken with firm tofu cubes or a medley of mushrooms for a plant-based version. Use tamari to keep it gluten-free and swap honey for maple syrup or agave nectar to keep it vegan. The sauce is rich and flavorful enough to shine even without meat.
What kind of peanut butter works best for this recipe?
Natural peanut butter, whether smooth or crunchy, works perfectly here as it melds smoothly into the sauce. Avoid sugary or highly processed peanut butters to maintain the authentic, balanced taste of the dish.
Is it possible to use other noodles if I don’t have rice noodles?
Yes! Flat rice noodles are traditional for their texture and ability to absorb the sauce, but you can substitute with egg noodles, soba, or even spaghetti in a pinch. Just adjust cooking times accordingly and remember they won’t have quite the same delicate chew.
How spicy is the red curry paste in this recipe?
Red curry paste varies between brands, but typically it’s moderately spicy with fragrant warmth. If you prefer milder dishes, start with less curry paste and add more to taste. You can also substitute with a milder curry powder or paste as noted in the recipe.
Can I prepare parts of this recipe ahead of time?
Yes, you can prepare the peanut curry sauce up to two days in advance and refrigerate it. You can also chop vegetables and mince the chicken ahead of time to make cooking faster on the day you serve the dish. Just keep fresh noodles ready to cook last for the best results.
Final Thoughts
This Creamy Coconut Peanut Noodles Recipe is a delicious journey of textures and flavors that feels both exotic and comforting at once. It’s simple enough for a busy evening, yet impressive enough to share with friends or family. Once you try it, it will quickly become a go-to recipe, promising warmth, excitement, and a satisfying meal all in one bowl. I can’t wait for you to experience this noodle magic yourself!
Print
Creamy Coconut Peanut Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This creamy coconut peanut noodle recipe is a flavorful and easy-to-make Asian-inspired dish featuring tender minced chicken, flat rice noodles, and a rich peanut curry sauce made with coconut milk and red curry paste. Enhanced with fresh vegetables, aromatics like garlic and ginger, and a hint of honey, it’s perfect for a comforting weeknight meal that comes together in just 25 minutes.
Ingredients
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
- 250 ml (1 cup) coconut milk
- ½ tsp sesame oil
Main Dish
- 250 g (9 oz) flat rice noodles
- 2 tbsp neutral oil of choice (e.g., light olive oil)
- 500 g (1 lb) minced (ground) chicken
- 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
- 1 cup (250 ml) chicken stock
- ¼ cup (40 g) crushed roasted peanuts, to serve (optional)
- Asian chilli oil or chilli crisp, to serve (optional)
- Lime wedges, to serve
Instructions
- Make the peanut curry sauce: Combine the peanut butter, red curry paste, tamari, rice vinegar, honey, coconut milk, and sesame oil in a small jug or bowl. Whisk thoroughly until smooth and well combined. Set aside to allow the flavors to meld.
- Cook the noodles: Bring a large pot of water to a boil. Add the flat rice noodles and cook for 2–3 minutes until they are just pliable (al dente). Drain the noodles and rinse them under cold water to stop the cooking process. Toss the noodles with 1 tablespoon of oil to prevent sticking, then set aside.
- Cook the chicken: Heat the remaining 1 tablespoon of oil in a large, deep pan or wok over medium–high heat. Add the minced chicken and cook, breaking it up with a spoon, for 5–6 minutes until browned and fully cooked through.
- Cook the vegetables: Add the white parts of the spring onions, minced garlic, and minced ginger to the pan with the chicken. Sauté for about 1 minute until fragrant. Stir in the shredded cabbage and cook for 2–3 minutes until the cabbage softens slightly.
- Add the sauce and noodles: Pour the prepared peanut curry sauce into the pan and stir well to combine with the chicken and vegetables. Let it simmer for 1–2 minutes until the sauce slightly thickens. Add the cooked noodles, bean sprouts, and the green parts of the spring onions. Toss everything together using tongs to coat the ingredients evenly with the sauce. Gradually add the chicken stock in ¼ cup (60 ml) increments to loosen the sauce to your desired consistency; you may not need all the stock depending on your preference for sauce thickness.
- Serve: Divide the creamy peanut noodles among serving bowls. Garnish with extra sliced 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 the top to add a fresh, tangy finish.
Notes
- You can substitute the red curry paste with other curry pastes like yellow or green curry paste, but be mindful of the flavor differences and spice level.
- For protein substitutions, try ground turkey, pork, tofu, or a plant-based mince for a vegetarian or vegan version, adjusting seasoning accordingly.
- If gluten sensitivity is a concern, ensure the red curry paste and tamari are certified gluten-free.
- Adjust the amount of chicken stock for sauce consistency to your liking; more stock creates a creamier, silkier sauce.
- Optional toppings like crushed peanuts and chili oil add texture and heat but can be omitted or adjusted per preference.
