Coconut Peanut Noodles 

This recipe for Coconut Peanut Noodles is just the kind of dish you can’t stop thinking about…a creamy coconut peanut sauce with a touch of Thai red curry sauce clinging to Asian-style noodles, tossed with crunchy carrots and sweet red pepper, then finished with toasted sesame seeds and fresh coriander.

I could be eating this creamy coconut peanut noodle bowl every day, it’s that good. And because I am all for eating the rainbow, I could imagine making this dish with an endless number of brightly colored vegetable combinations – imagine bright green asparagus in spring, green beans and sweet potatoes in fall, or for those times you just need something quick without a thought in mind, every day staples like carrots, leeks, red peppers or broccoli.

This one-dish wonder is fantastic for anyone who loves food with an Asian flare, plus it’s suitable for gluten-averse or vegetarian/vegan house guests. I use my best-loved gluten-free noodles, but you can easily sub in your own favorite whether it be regular spaghetti, rice noodles, Japanese Shirataki noodles made from the konjac yam, or any other Asian style noodles. Shirataki noodles are especially great, as you can add them directly to the sauce without pre-cooking them.

If you are looking for an extra boost of protein, go ahead and add tofu, prawns or chicken too!

Simple Ingredients for Asian Noodles with Peanut Sauce

These Asian noodles with peanut sauce use easy-to-find ingredients that are available in most supermarkets today. Each one plays a small but important role in creating a creamy, well-balanced dish.

• Coconut oil – For frying and a subtle coconut aroma.
• Coconut milk – Adds creaminess and depth; organic is best.
• Peanut butter – Use unsweetened peanut butter for a rich, nutty flavour.
• Soy sauce – Brings savoury umami.
• Red Thai curry paste – Mild heat with citrusy notes.
• Broth – Chicken or vegetable; bone broth adds extra flavour.
• Vegetables – Carrots, pointed red pepper, and green onions.
• Lime juice – Fresh acidity to balance the sauce.
• Asian noodles – Rice, buckwheat, soba, ramen, or yakisoba.
• Ginger & garlic – Essential aromatics; finish with sesame and coriander if you like.

Creamy Coconut Peanut Noodles – So Easy to Make!

These Asian noodles with peanut sauce come together fast and are best cooked in a wok, though a large deep frying pan works just as well. The process is simple, straightforward, and perfect for a quick weeknight meal.

1) Build the flavour base.

Fry the ginger and pressed garlic in hot coconut oil, then stir in the red curry paste until fragrant.

2) Make the peanut sauce.

Add the coconut milk, peanut butter, soy sauce, and stock. Whisk until smooth, then briefly simmer. Add the vegetables and cook until just tender but still crisp.

3) Cook the noodles.

Boil the noodles in salted water according to the packet instructions.

4) Combine and serve.

Stir the cooked noodles and freshly squeezed lime juice into the sauce, let everything come together briefly, and serve straight away.

You’ll find the exact ingredients and quantities for this Asian noodle stir-fry with peanut sauce in the printable recipe card below.

If you enjoyed this dish, be sure to try these other easy and flavour-packed Asian-inspired recipes too:

• Thai Peanut Coconut Noodles with Vegetables
• Miso Soba Noodle Salad
• Sweet Potato Peanut Stew with Coconut & Spinach
• Hoisin-Ginger Udon Noodles

5 from 3 votes

Print

Peanut Coconut Noodles

A creamy Thai red curry sauce clinging to Asian style peanut coconut noodles with crunchy carrots, sweet red pepper, topped off with a sprinkling of sesame seeds and cilantro leaves.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Main Dish

Category Asian

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Calories 557 kcal

Autor Elle

Ingredients

• 1 tablespoon coconut oil
• 1 tablespoon peeled and grated ginger
• 4 garlic cloves, minced
• 1 tablespoon Thai red curry paste
• 1 x 400 g can organic coconut milk
• 6 tablespoons unsweetened natural peanut butter (chunky or smooth)
• 2 tablespoons soya sauce
• 1/2 cup chicken or vegetable broth (125 ml)
• 2 medium carrots, peeled and grated (or thinly sliced with a mandoline)
• 1 sweet pointed red pepper or bell pepper, thinly sliced
• 3 green onions, chopped
• 500 g Asian-style noodles
• 2 tablespoons fresh squeezed lime juice

For serving:

• toasted sesame seeds
• fresh chopped cilantro

Method

1. In a wok or large, deep skillet heat the coconut oil over a medium heat. Add the ginger and garlic and sauté, stirring, for 3-5 minutes, add the curry paste and cook for 1 minute, until fragrant.
2. Add the coconut milk, peanut butter, soy sauce and broth. Use a whisk to dissolve the peanut butter. Simmer for about 7-8 minutes to allow the flavors to develop. Add the vegetables to the wok and cook until crisp-tender, about 3-4 minutes (depending on preference; I like mine al dente, with some crunch).
3. In the meantime, cook the noodles until al dente (according to package instructions). Drain, rinse and set aside.
4. Stir in the lime juice and add the noodles. Cook for 1-2 minutes until warmed through.
5. Transfer to serving bowls. Garnish with sesame seeds and cilantro leaves. Enjoy while warm!

Notes

• I like using organic, gluten-free brown rice noodles with pumpkin and ginger, which you can find in health food shops or online. Alternatively, Japanese soba, ramen, or yakisoba noodles work just as well – or simply use your favourite Asian noodles.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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