If you’ve ever craved a dish that feels like a warm, comforting hug on a plate, then this Creamy Coconut Peanut Noodles with Chicken and Veggies Recipe is exactly what you need. Bursting with vibrant flavors, this dish seamlessly blends the rich creaminess of coconut milk with the nutty depth of peanut butter, enlivened by spicy red curry paste and fresh veggies. Tender minced chicken adds protein and heartiness, while the flat rice noodles soak up every luscious bite of sauce. It’s a perfect weeknight dinner that’s both wholesome and indulgent, making every mouthful a celebration of taste and texture.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create a vibrant medley of flavors and textures in your bowl. Each adds a unique touch—from the silky peanut butter enriching the sauce to the fresh crunch of cabbage—building layers of taste you’ll absolutely adore.
- Natural peanut butter (3 tbsp): Use smooth or crunchy to suit your preference; this is the soul of the sauce, offering creamy richness.
- Red curry paste (1½ tbsp): Adds a spicy kick; you can substitute if needed, but it’s key for that authentic flavor.
- Tamari (2½ tbsp): A gluten-free soy sauce alternative that brings a deep umami punch.
- Rice vinegar (1½ tbsp): Provides a gentle tang that balances the richness beautifully.
- Honey (1 tbsp): Just the right amount of sweetness to tie all the flavors together.
- Coconut milk (250 ml/1 cup): The creamy base that makes this recipe luxuriously smooth.
- Sesame oil (½ tsp): Gives a subtle toasted aroma enhancing every bite.
- Flat rice noodles (250 g/9 oz): These soak up the sauce perfectly while staying tender but not mushy.
- Neutral oil (2 tbsp): Light olive or a mild-flavored oil for cooking the chicken and veggies without overpowering the dish.
- Minced chicken (500 g/1 lb): The protein star of the dish; you can swap for other meats or plant-based alternatives if you like.
- Spring onions (2): Thinly sliced with white and green parts separated; adds freshness and subtle crunch.
- Garlic (1 tsp freshly minced): Essential for an aromatic punch.
- Ginger (1 tsp freshly minced): Adds zing and warmth, elevating the sauce’s complexity.
- Green cabbage (2 cups/150 g, finely shredded): Introduces a crisp texture and mild earthiness.
- Bean sprouts (1 cup/90 g): Tossed in at the end for that delightful crunch and freshness.
- Chicken stock (1 cup/250 ml): Used to adjust sauce consistency and enhance savoriness.
- Crushed roasted peanuts (¼ cup/40 g, optional): Perfect as a finishing touch for added texture and nuttiness.
- Asian chilli oil or chilli crisp (optional): For those who crave a spicy finish.
- Lime wedges: To squeeze over before serving for a bright, citrusy lift.
How to Make Creamy Coconut Peanut Noodles with Chicken and Veggies Recipe
Step 1: Make the peanut curry sauce
Start by whisking together peanut butter, red curry paste, tamari, rice vinegar, honey, coconut milk, and sesame oil in a small bowl until the sauce is silky and smooth. This sauce is the heart of the recipe, marrying sweet, spicy, and nutty flavors that coat the noodles and chicken beautifully.
Step 2: Cook the noodles
Bring a large pot of water to a boil and add the flat rice noodles, cooking them just until pliable — about 2 to 3 minutes. They’ll finish cooking later in the stir-fry, so don’t overdo it. After draining, rinse them under cold water to stop the cooking, then toss with a tablespoon of oil to keep them from sticking. Set aside and get ready for the sizzle.
Step 3: Cook the chicken
Heat a tablespoon of neutral oil in a wok or large, deep pan on medium-high heat. Add the minced chicken and cook for 5 to 6 minutes, breaking it up with your spoon until the meat is browned and fully cooked. This step infuses a lovely savory foundation for your creamy noodles.
Step 4: Sauté the veggies
Stir in the white parts of the spring onions, minced garlic, and ginger. Let them cook briefly for about a minute, releasing their irresistible aroma. Then add the shredded cabbage, stirring and cooking for another 2 to 3 minutes until it softens just a bit, retaining a pleasant crunch.
Step 5: Combine sauce, noodles, and veggies
Pour the peanut curry sauce over the chicken and veggies in the pan. Stir everything well and simmer for 1 to 2 minutes until the sauce thickens slightly. Then fold in the cooked noodles, bean sprouts, and the green parts of the spring onions. Toss gently with tongs, adding chicken stock gradually to loosen the sauce to your desired creaminess and silkiness. Remember, the more stock, the saucier and creamier it gets!
Step 6: Serve with flair
Dish out the noodles into bowls and sprinkle with extra spring onions and crushed roasted peanuts. For an extra burst of flavor, drizzle some Asian chilli oil or chilli crisp over the top. Don’t forget the lime wedges; a squeeze of citrus brings everything to life.
How to Serve Creamy Coconut Peanut Noodles with Chicken and Veggies Recipe
Garnishes
Fresh garnishes like extra sliced spring onions and crushed roasted peanuts add crunch and fresh bite that contrasts charmingly with the creamy noodles. A wedge of lime is a must to brighten each mouthful with a subtle tang, while a drizzle of chilli oil gives the dish a wonderful smoky heat if you’re feeling adventurous.
Side Dishes
Pair this dish with simple steamed bok choy or snap peas to complement its richness with crisp, refreshing greens. A light cucumber salad tossed with rice vinegar and a pinch of sugar also works beautifully to balance the complex flavors and add a cooling contrast.
Creative Ways to Present
For a fun twist, serve the creamy coconut peanut noodles in vibrant, shallow bowls to showcase those colorful veggies and glistening sauce. Garnish with fresh cilantro or Thai basil for an herby flourish. You can even add a soft-boiled egg on top for extra protein and a luscious texture that elevates the dish to special-occasion status.
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy coconut peanut noodles in an airtight container and refrigerate for up to 2 days. The sauce integrates even more with time, making the next day’s meal just as delicious — if not better!
Freezing
This dish freezes well for up to a month. To freeze, cool completely, then portion into freezer-safe containers. When ready to eat, thaw overnight in the fridge. Keep in mind that the texture of fresh veggies may soften slightly after freezing.
Reheating
Reheat gently in a pan over low-medium heat, adding a splash of chicken stock or water to loosen the sauce. Stir constantly to warm evenly without drying out the noodles, preserving that creamy, saucy magic.
FAQs
Can I use other proteins instead of chicken?
Absolutely! Ground turkey, pork, or even tofu make excellent substitutes. Just adjust cooking times accordingly to ensure the protein is cooked through and flavorful.
Is this recipe gluten-free?
Yes, if you use tamari instead of regular soy sauce and double-check your curry paste ingredients, this recipe is fully gluten-free and equally tasty.
Can I make this dish vegan?
Yes! Swap the ground chicken for plant-based mince or extra tofu and omit honey or replace it with maple syrup. The sauce is naturally creamy and nutty, so it still delivers big on flavor.
How spicy is the Creamy Coconut Peanut Noodles with Chicken and Veggies Recipe?
The heat level is moderate, balanced by the creamy coconut milk and peanut butter. You can always adjust the amount of red curry paste or add more chili oil at the end if you like it hotter.
What kind of noodles work best?
Flat rice noodles are ideal because they soak up the sauce nicely and hold a tender but firm texture. If you can’t find these, wide egg noodles or linguine can work in a pinch.
Final Thoughts
Trying this Creamy Coconut Peanut Noodles with Chicken and Veggies Recipe is like inviting a burst of tropical, nutty comfort into your kitchen. It’s quick enough for busy weeknights but impressive enough to serve guests, and the layers of flavor will have you coming back for seconds. Once you taste how effortlessly the creamy coconut and peanut sauce wraps around fresh veggies, tender chicken, and silky noodles, you’ll realize this dish can become a beloved staple in your recipe collection. So grab your wok and dive in—your taste buds will thank you!
Print
Creamy Coconut Peanut Noodles with Chicken and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
Creamy Coconut Peanut Noodles are a vibrant, flavorful dish featuring tender minced chicken, flat rice noodles, and a rich peanut curry sauce made with coconut milk and red curry paste. This wholesome Asian-inspired meal combines savory, tangy, and slightly sweet notes for a satisfying and quick dinner that’s ready in just 25 minutes.
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
- 250 g (9 oz) flat rice noodles
- 2 tbsp neutral oil of choice (e.g., light olive oil)
- 500 g (1 lb) minced (ground) chicken
- 2 spring onions (scallions), thinly sliced, white and green parts separated, plus extra to 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 all the 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 a 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 the noodles with 1 tablespoon of the neutral oil to prevent sticking and set aside.
- Cook the chicken: Heat the remaining 1 tablespoon of oil in a large, deep, heavy-based pan or wok over medium-high heat. Add the minced chicken and break it up with a spoon. Cook for 5–6 minutes until browned and cooked through.
- Cook the veggies: Add the white parts of the spring onion, minced garlic, and ginger to the pan. Stir and cook for 1 minute until fragrant. Then add the shredded cabbage and cook for 2–3 minutes until it softens slightly.
- Add the sauce and noodles: Pour the prepared peanut curry sauce into the pan with the chicken and cabbage. Stir well and simmer for 1–2 minutes until the sauce thickens slightly. Add the cooked noodles, bean sprouts, and green parts of the spring onions. Toss everything to coat evenly with the sauce. Gradually add the chicken stock in ¼ cup (60 ml) increments to loosen the sauce according to desired consistency. Continue tossing until well combined and heated through.
- Serve: Divide the creamy coconut peanut noodles into 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 substitution: If you prefer a milder or gluten-free option, use Thai yellow curry paste or ensure the red curry paste is gluten-free.
- Chicken substitution: Ground chicken can be replaced with ground turkey, pork, or tofu for a vegetarian option.
- Use tamari for a gluten-free soy sauce alternative, otherwise all-purpose soy sauce can be used but contains gluten.
- The sauce consistency can be adjusted by the amount of chicken stock added; more stock makes a creamier, silkier sauce.
- The recipe serves 4; leftovers can be stored refrigerated for up to 2 days and reheated gently on the stovetop.
