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
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
- 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.
