This recipe is inspired by my friend Anna and is based on something she served up for a group of us while hosting her first annual Feel Good Move Pilates retreat this past summer.
Just imagine… a creamy coconut Thai red curry sauce clinging to Asian style noodles with crunchy carrots and sweet red pepper, only to topped off with a sprinkling of sesame seeds and cilantro leaves. Pure food porn. I could be eating this curry 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!
Peanut Coconut Noodles
- 1 tablespoon coconut oil
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, minced
- 1 tablespoon Thai red curry paste
- 1 x 400 g can organic coconut milk
- 6 tablespoons organic 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, thinly sliced
- 3 green onions, chopped
- 500 g Asian-style noodles (I used gluten-free brown rice, pumpkin & ginger noodles)
- 2 tablespoons fresh squeezed lime juice
- toasted sesame seeds
- fresh chopped cilantro
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.
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).
In the meantime, cook the noodles until al dente (according to package instructions). Drain, rinse and set aside.
Stir in the lime juice and add the noodles. Cook for 1-2 minutes until warmed through.
Transfer to serving bowls. Garnish with sesame seeds and cilantro leaves. Enjoy while warm!
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