Description
Creamy Coconut Peanut Noodles is a vibrant and flavorful Asian-inspired dish featuring tender rice noodles tossed in a rich peanut curry sauce made with coconut milk, red curry paste, and tamari. Stir-fried with ground chicken, crisp cabbage, bean sprouts, and fresh spring onions, this recipe delivers a perfect balance of creamy, spicy, and savory notes that can be prepared in just 25 minutes, making it an ideal quick and satisfying meal for four servings.
Ingredients
Scale
Sauce
- 3 tbsp natural peanut butter (smooth or crunchy)
- 1½ tbsp red curry paste
- 2½ tbsp tamari (or all-purpose soy sauce, not gluten-free)
- 1½ tbsp rice vinegar
- 1 tbsp honey
- 250 ml (1 cup) coconut milk
- ½ tsp sesame oil
Main Ingredients
- 250 g (9 oz) flat rice noodles
- 2 tbsp neutral oil (e.g., light olive oil), divided
- 500 g (1 lb) minced (ground) chicken
- 2 spring onions (scallions), thinly sliced, white and green parts separated, plus extra for 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
To Serve (Optional)
- ¼ cup (40 g) crushed roasted peanuts
- Asian chili oil or chili crisp
- Lime wedges
Instructions
- Make the peanut curry sauce: In a small jug or bowl, combine natural peanut butter, red curry paste, tamari, rice vinegar, honey, coconut milk, and sesame oil. Whisk thoroughly until smooth and well combined. Set the sauce aside.
- Cook the noodles: Bring a large pot of water to a boil. Add the flat rice noodles and cook for 2 to 3 minutes, just until pliable as they will finish cooking in the stir-fry. Drain the noodles and rinse under cold water to stop the cooking process. Toss the noodles with 1 tablespoon of neutral oil to prevent sticking and set aside.
- Cook the chicken: Heat the remaining 1 tablespoon of neutral oil in a large, deep heavy-based pan or wok over medium–high heat. Add the minced chicken and cook for 5 to 6 minutes, stirring and breaking it up with a spoon until browned and fully cooked.
- Cook the veggies: Add the white parts of the spring onions, minced garlic, and minced ginger to the cooked chicken. Stir and cook for 1 minute until fragrant. Then add the shredded cabbage and cook for 2 to 3 minutes until the cabbage softens slightly.
- Add the sauce and noodles: Pour the prepared peanut curry sauce into the pan with the chicken and vegetables. Stir to combine and simmer for 1 to 2 minutes until the sauce slightly thickens. Add the cooked noodles, bean sprouts, and green parts of the spring onions. Toss everything together using tongs to coat in the sauce. Gradually add chicken stock in ¼ cup (60 ml) increments to loosen the sauce to your desired consistency, making it creamier and silkier if more stock is added.
- Serve: Divide the noodles among bowls and garnish with extra sliced spring onions, crushed roasted peanuts, and a drizzle of Asian chili oil or chili crisp if using. Serve each bowl with lime wedges on the side for squeezing over the top.
Notes
- Red curry paste can be substituted with other curry pastes (like yellow or green) but may alter the flavor. Check for gluten in the curry paste if necessary.
- Ground chicken can be substituted with ground turkey, pork, or a plant-based mince to suit dietary preferences.
- Adjust the amount of chicken stock for sauce thickness preference – less for thicker sauce, more for creamier consistency.
- For a gluten-free version, ensure all ingredients such as tamari, curry paste, and stock are certified gluten-free.
- Optional toppings like crushed peanuts, chili oil, and lime wedges enhance the dish’s texture and flavor but can be omitted based on preference.
