Easy Creamy Coconut Peanut Noodles
Creamy Coconut Peanut Noodles are a rich and flavorful dish made with coconut milk, peanut butter, and tender noodles.
Ingredients
Peanut Curry Sauce
- 3 tbsp natural peanut butter
- 1½ tbsp red curry paste
- 2½ tbsp tamari
- 1½ tbsp rice vinegar
- 1 tbsp honey
- 1 cup coconut milk
- ½ tsp sesame oil
Stir-Fry
- 250 g flat rice noodles
- 2 tbsp neutral oil
- 500 g minced chicken
- 2 spring onions sliced (white and green parts separated)
- 1 tsp garlic minced
- 1 tsp ginger minced
- 150 g shredded green cabbage
- 90 g bean sprouts
- 1 cup chicken stock
- Crushed roasted peanuts optional
- Chili oil optional
- Lime wedges
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a bowl, whisk together all peanut curry sauce ingredients until smooth and creamy.
- Heat oil in a large pan or wok over medium-high heat.
- Add minced chicken and cook until browned and fully cooked.
- Stir in the white parts of the spring onions, garlic, and ginger. Cook for 1–2 minutes until fragrant.
- Add shredded cabbage and cook until slightly softened.
- Pour in the chicken stock and prepared sauce, stirring well to combine.
- Add the cooked noodles and toss until evenly coated in the sauce.
- Stir in bean sprouts and cook briefly until just tender.
- Serve your Creamy Coconut Peanut Noodles hot, garnished with green onions, crushed peanuts, chili oil, and lime wedges.
Notes
- Tamari can be replaced with soy sauce if needed.
- For a vegetarian version, substitute chicken with tofu and use vegetable stock.
- Add carrots, bell peppers, or broccoli for extra nutrition.