Description
Creamy Coconut Peanut Noodles combines tender ground chicken and stir-fried vegetables in a rich, fragrant peanut curry sauce made with coconut milk and red curry paste. This quick and easy 25-minute recipe features soft flat rice noodles tossed in a silky sauce with fresh spring onions, crunchy bean sprouts, and shredded cabbage, topped with roasted peanuts and a hint of chili oil. Perfect for a flavorful weeknight dinner with an Asian-inspired twist.
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; not gluten-free)
- 1½ tbsp rice vinegar
- 1 tbsp honey
- 250 ml (1 cup) coconut milk
- ½ tsp sesame oil
Noodles and Stir-fry
- 250 g (9 oz) flat rice noodles
- 2 tbsp neutral oil of choice (light olive oil recommended)
- 500 g (1 lb) minced (ground) chicken (substitutions noted)
- 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
To Serve (Optional)
- ¼ cup (40 g) crushed roasted peanuts
- Asian chili oil or chili crisp
- Lime wedges
Instructions
- Make the peanut curry sauce: In a small jug or bowl, whisk together the peanut butter, red curry paste, tamari, rice vinegar, honey, coconut milk, and sesame oil until smooth and well combined. Set the sauce aside.
- Cook the noodles: Bring a large pot of water to a boil. Add the flat rice noodles and cook them for 2–3 minutes until just pliable, as they will continue cooking in the stir-fry. Drain the noodles and rinse under cold water to stop cooking. Toss with 1 tablespoon of oil to prevent sticking, then 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 ground chicken and cook, breaking it up with a spoon, for 5–6 minutes until browned and fully cooked through.
- Cook the veggies: Add the white parts of the spring onions along with the minced garlic and ginger to the pan. Stir-fry for 1 minute until fragrant. Then add the shredded cabbage and cook for another 2–3 minutes, until it softens slightly.
- Add the sauce and noodles: Pour the prepared peanut curry sauce into the pan, stirring to combine with the chicken and vegetables. Allow the mixture to simmer gently for 1–2 minutes until the sauce slightly thickens. Add the cooked noodles, bean sprouts, and the green parts of the spring onions, tossing everything together with tongs to ensure the noodles and ingredients are coated evenly.
- Adjust the sauce consistency: Gradually stir in the chicken stock a little at a time (about ¼ cup/60 ml), loosening the sauce to your desired consistency. You may not need to use all the stock. More stock will make the sauce creamier and silkier.
- Serve: Divide the noodles among bowls. Garnish with extra sliced spring onions, crushed roasted peanuts, and a drizzle of Asian chili oil or chili crisp if desired. Serve lime wedges on the side to add a fresh tangy finish.
Notes
- For a gluten-free version, use tamari instead of soy sauce and verify that the red curry paste is gluten-free.
- For substitutions, ground turkey or tofu can replace the chicken for different dietary preferences.
- The rice noodles only require a brief boil as they will continue to cook slightly in the stir-fry.
- Adjust the amount of chili oil to suit your preferred spice level or omit it for a milder dish.
