If you’re craving a dish that’s a perfect harmony of creamy, tangy, nutty, and savory flavors all wrapped up in vibrant noodles, then the Creamy Coconut Peanut Noodles with Chicken and Veggies Recipe is going to become your newest favorite. This meal is a delightful dance of textures and colors: tender ground chicken, crisp cabbage, crunchy peanuts, and luscious coconut-peanut sauce that clings lovingly to every strand of rice noodle. Ready in just 25 minutes and boasting a balance of wholesome ingredients, it’s an absolute crowd-pleaser for those who adore dishes that are both comforting and refreshingly unique.
Ingredients You’ll Need
This recipe shines because of its simple, yet thoughtfully chosen ingredients. Each one plays an essential role in crafting the creamy texture, savory depth, and vibrant character of the dish. From the naturally nutty peanut butter to the zingy red curry paste, these ingredients work beautifully together to create the perfect bite every time.
- Natural peanut butter (3 tbsp): Smooth or crunchy, this adds the rich peanut flavor and creaminess that makes the noodles irresistible.
- Red curry paste (1½ tbsp): Brings warmth and spice; feel free to adjust based on your comfort with heat.
- Tamari (2½ tbsp): This gluten-free soy sauce alternative delivers the salty, umami backbone to the sauce.
- Rice vinegar (1½ tbsp): Adds a balancing tang to brighten the richness of the coconut milk and peanut butter.
- Honey (1 tbsp): Just a hint of sweetness to round out the sauce.
- Coconut milk (250 ml or 1 cup): The creamy base that lends indulgent silkiness to the noodles.
- Sesame oil (½ tsp): A small but powerful touch of toasty flavor.
- Flat rice noodles (250 g or 9 oz): The perfect soft and chewy canvas for all those wonderful flavors.
- Neutral oil (2 tbsp): Essential for cooking the chicken and preventing noodles from sticking.
- Minced ground chicken (500 g or 1 lb): Lean and tender, it soaks up the sauce beautifully.
- Spring onions (2): White and green parts separated; they add freshness and a lovely mild onion bite.
- Fresh garlic (1 tsp, minced): Packs a punch of aromatic flavor.
- Fresh ginger (1 tsp, minced): Provides a zingy, fragrant lift to the dish.
- Finely shredded green cabbage (2 cups or 150 g): Adds crisp texture and a pop of green.
- Bean sprouts (1 cup or 90 g): Light, crunchy, and refreshing to complement the creamy noodles.
- Chicken stock (1 cup or 250 ml): Used to adjust the sauce consistency and deepen the flavor.
- Crushed roasted peanuts (¼ cup or 40 g, optional): Adds a delightful crunch and an extra punch of peanut flavor.
- Asian chilli oil or chilli crisp (optional): For those who want to add a little fiery kick.
- Lime wedges: Their zesty brightness ties everything together at the table.
How to Make Creamy Coconut Peanut Noodles with Chicken and Veggies Recipe
Step 1: Whip Up the Peanut Curry Sauce
Start by combining the peanut butter, red curry paste, tamari, rice vinegar, honey, coconut milk, and sesame oil in a small bowl or jug. Whisk these ingredients together until you get a smooth, luscious sauce that perfectly balances spicy, salty, sweet, and creamy notes. Setting this aside early lets the flavors meld beautifully as you prep the rest of the dish.
Step 2: Prepare the Rice Noodles
Next, bring a large pot of water to a boil and cook the flat rice noodles for just 2 to 3 minutes until they become pliable—they’ll finish cooking later, so be careful not to overcook. Drain the noodles, rinse under cold water to stop the cooking process, then toss them with 1 tablespoon of neutral oil to keep them from sticking together. Set aside until it’s time to combine everything.
Step 3: Cook the Chicken
Heat the remaining tablespoon of oil in a deep, heavy-based pan or wok over medium-high heat. Add the ground chicken and break it up with your spoon as it cooks for 5 to 6 minutes until it’s beautifully browned and cooked through. This step builds the savory foundation for the noodles.
Step 4: Stir-Fry the Aromatics and Veggies
Add the white parts of the spring onions, minced garlic, and ginger to the chicken in the pan. Cook for about a minute until fragrant. Then toss in the shredded cabbage and cook for another 2 to 3 minutes, just long enough to soften it slightly while keeping that gratifying crunch which brightens the entire dish.
Step 5: Combine Sauce, Noodles, and Veggies
Pour your prepared peanut curry sauce into the pan. Stir everything well, allowing the sauce to simmer and thicken for 1 to 2 minutes, enveloping the chicken and veggies in creamy goodness. Add in the cooked noodles along with the bean sprouts and green parts of the spring onion. Toss gently with tongs to coat every strand and morsel. Gradually pour in your chicken stock, ¼ cup at a time, until you reach your desired sauce consistency—more stock means a silkier, creamier texture.
Step 6: Serve and Garnish
Once your noodles are perfectly coated and the sauce is velvety, divide the dish among bowls. Top generously with extra sliced spring onions, crushed roasted peanuts for crunch, and if you like a little heat, a drizzle of Asian chilli oil or chilli crisp. Don’t forget the lime wedges—squeezing fresh lime over the top at the table adds a zesty brightness that makes every bite better.
How to Serve Creamy Coconut Peanut Noodles with Chicken and Veggies Recipe
Garnishes
For an added pop of texture and flavor, crushed roasted peanuts are essential and provide a lovely crunch that contrasts the silky sauce. Thinly sliced green spring onions add freshness and color, while a drizzle of spicy Asian chilli oil or chilli crisp brings exciting heat for adventurous palates. A squeeze of fresh lime over the top ties all the flavors together with a burst of tang.
Side Dishes
This dish is satisfying on its own but can be accompanied by lightly pickled vegetables or a simple cucumber salad to add refreshing crunch alongside the creaminess. A bowl of steamed edamame sprinkled with sea salt or some crispy vegetable spring rolls would also complement the bold peanut and coconut flavors beautifully.
Creative Ways to Present
For a casual dinner party, serve the noodles family-style in a large platter with garnishes laid out separately so guests can personalize their bowls. Alternatively, pile the noodles high in individual bowls with contrasting colors on top for a stunning visual. For a fun twist, roll the noodles and chicken filling inside lettuce leaves, creating handheld, fresh bites that highlight the flavors differently.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will actually deepen as the dish rests, but be aware the noodles may soak up more sauce and become softer over time.
Freezing
While this dish is best enjoyed fresh, you can freeze the cooked chicken and sauce mixture separately in freezer-safe containers for up to 2 months. Avoid freezing the noodles themselves, as they tend to become mushy after thawing. Reheat gently and add freshly cooked noodles when serving.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of chicken stock or water to loosen the sauce and prevent sticking. Stir frequently until warmed through. Freshen up with a squeeze of lime and fresh garnishes before serving.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Ground turkey or pork works wonderfully in this recipe. You can also use tofu or tempeh for a vegetarian option—just ensure to cook it until golden and firm so it holds up well with the creamy peanut sauce.
Is this dish gluten-free?
It can be if you use tamari (a gluten-free soy sauce alternative) and verify your red curry paste doesn’t contain gluten. Always check ingredient labels to be certain.
Can I make this recipe spicier or milder?
Yes! Adjust the amount of red curry paste to your heat preference. For more spice, add extra chilli oil or fresh peppers when serving. If you want it milder, reduce the curry paste and omit the chilli oil.
What type of noodles works best?
Flat rice noodles are perfect because they absorb the sauce beautifully and have a tender yet slightly chewy texture. If unavailable, wide wheat noodles or even soba can be substituted, but cooking times and texture will vary.
Can I prepare this dish in advance?
You can prepare the sauce and chop your veggies ahead of time to save on prep. Cook the noodles and chicken just before serving to keep textures fresh and vibrant.
Final Thoughts
I genuinely hope you give this Creamy Coconut Peanut Noodles with Chicken and Veggies Recipe a try because it’s one of those dishes that feels like an instant hug on a plate. With its simple ingredients and straightforward method, it’s perfect for weeknights yet special enough to impress guests. Every bite bursts with creamy, savory, tangy, and crunchy contrasts that will keep you coming back for more. I can’t wait for you to enjoy it as much as I do!
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Creamy Coconut Peanut Noodles with Chicken and Veggies Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Creamy Coconut Peanut Noodles recipe combines the rich flavors of coconut milk, peanut butter, and red curry paste to create a deliciously creamy sauce. Stir-fried with tender ground chicken, fresh vegetables, and flat rice noodles, this dish offers a perfect balance of savory, sweet, and spicy notes. Quick to prepare and packed with vibrant Asian-inspired flavors, it’s an ideal weeknight meal that serves four.
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 (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
- 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 peanut butter, red curry paste, tamari, rice vinegar, honey, coconut milk, and sesame oil in a small jug or bowl. Whisk well until smooth and set aside.
- Cook the noodles: Bring a large pot of water to boil. Add the flat rice noodles and cook for 2–3 minutes until just pliable. Drain and rinse under cold water to stop cooking. 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 the minced chicken, breaking it up with a spoon, and cook for 5–6 minutes until browned and cooked through.
- Cook the veggies: Add the white parts of the spring onions, minced garlic, and minced ginger to the chicken. Cook for 1 minute until fragrant. Add shredded cabbage and cook for another 2–3 minutes until slightly softened.
- Add the sauce and noodles: Pour the peanut curry sauce into the pan and stir to combine. Let it simmer for 1–2 minutes until slightly thickened. Add cooked noodles, bean sprouts, and green parts of the spring onions. Toss everything together with tongs to coat in the sauce. Gradually add chicken stock (¼ cup/60 ml at a time) to loosen the sauce to your desired consistency; you may not need to use all of it.
- Serve: Divide the noodles among 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
- Red curry paste can be substituted with other curry pastes or spices; check labels for gluten content if gluten-free is needed.
- Ground chicken can be substituted with ground turkey, tofu, or shrimp to suit dietary preferences.
- Adjust the amount of chicken stock added to get the preferred sauce thickness — less for thicker sauce, more for creamier sauce.
- For a vegetarian version, omit chicken and substitute chicken stock with vegetable stock.
- The recipe serves 4 and can be doubled for larger groups.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
