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
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
- 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.
