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
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 (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
