Description
A delicious and creamy Coconut Peanut Noodles recipe featuring a rich peanut curry sauce, tender ground chicken, fresh vegetables, and flat rice noodles. This quick stir-fry dish combines coconut milk, red curry paste, and tamari for a flavorful, Asian-inspired meal 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
Noodles and Protein
- 250 g (9 oz) flat rice noodles
- 2 tbsp neutral oil (light olive oil recommended)
- 500 g (1 lb) minced (ground) chicken
Vegetables and Garnishes
- 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
- ¼ cup (40 g) crushed roasted peanuts (optional)
- Asian chilli oil or chilli crisp (optional)
- Lime wedges
Liquids
- 1 cup (250 ml) chicken stock
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. 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 noodles with 1 tablespoon of 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 ground chicken, breaking it up with a spoon, and cook for 5–6 minutes until browned and fully cooked.
- Cook the veggies: Add the white parts of the spring onions, freshly minced garlic, and ginger to the pan with the chicken. Cook for 1 minute until fragrant. Then add the shredded cabbage and cook for 2–3 minutes until slightly softened.
- Add the sauce and noodles: Pour the prepared peanut curry sauce into the pan with the chicken and vegetables. Stir well and let simmer for 1–2 minutes until the sauce thickens slightly. Add the cooked noodles, bean sprouts, and green parts of the spring onions, tossing gently to coat everything in the sauce. Gradually pour in the chicken stock ¼ cup (60 ml) at a time to loosen the sauce as desired, achieving a creamy, silky consistency.
- Serve: Divide the noodles among serving bowls. Garnish with extra sliced spring onions, crushed roasted peanuts, and a drizzle of Asian chilli oil or chilli crisp if desired. Serve with lime wedges on the side.
Notes
- Substitutions: Red curry paste can be substituted with any mild curry paste or a homemade blend if you prefer less spice. Tamari is gluten-free; alternatively use soy sauce but note it contains gluten.
- Protein alternatives: Ground chicken can be substituted with ground turkey, tofu, or minced beef according to preference.
- To adjust spiciness, add less red curry paste or use a mild peanut butter.
- Cooking noodles just until pliable prevents them from overcooking in the stir-fry step.
