Saucy Thai Curried Peanut Noodles
Total Time
35 mins
Prep Time
20 mins
Cook Time
15 mins
Rating
4.4 out of 5 stars
(11)
Ingredients
4 to 6 servings
- 8 ounces thin rice noodles
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, thinly sliced into bite-sized pieces (or whatever protein you prefer)
- 4 to 6 cups sliced veggies (I used a mix of broccoli, mushrooms, carrots, onion and bell peppers)
- 4 cloves garlic, minced
- 1 tablespoon finely-minced fresh ginger
- toppings: lots of chopped fresh cilantro and/or Thai basil, chopped peanuts, fresh lime wedges
- 1 (14-ounce) can full-fat coconut milk
- 1 cup vegetable or chicken stock
- 1/4 cup natural creamy peanut butter
- 2 to 3 tablespoons Thai red curry paste, to taste
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
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Preparation
Step 1
Make the sauce. Whisk all of the sauce ingredients together in a small bowl until smooth.
Step 2
Cook the noodles. Cook the noodles just shy of al dente, according to package instructions. Drain the noodles and set aside until ready to use. (If the noodles are ready considerably earlier than your veggies, I recommend briefly tossing the noodles with a drizzle of oil to prevent them from sticking to one another.)
Step 3
Stir-fry the chicken (or other protein). Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Add the sliced chicken and sauté for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a clean plate and set aside.
Step 4
Sauté the veggies. Add the remaining 1 tablespoon oil to the hot pan along with the veggies. Sauté for 5 minutes, stirring occasionally, until they nearly reach your desired level of doneness. Add in the garlic and ginger and sauté for 2 more minutes, stirring frequently.
Step 5
Combine. Add the sauce, cooked chicken and cooked noodles to the pan and toss the mixture for about 1 minute, until thoroughly combined.
Step 6
Season. Taste and season the noodles with salt, pepper and/or extra lime juice as needed.
Step 7
Serve. Serve immediately, garnished with lots and lots of fresh toppings, and enjoy!
Step 8
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Chef's notes
Make it gluten-free:
This recipe is already naturally gluten-free if you use rice noodles (and all other ingredients) that are certified gluten-free.
Make it vegan:
This recipe can also be made vegan if you choose to use a vegan protein, such as tofu, seitan, tempeh, etc.
Make it spicy:
Feel free to add in some thinly-sliced fresh chiles (such as Thai bird chiles or serrano peppers), crushed red pepper flakes, or cayenne powder to kick up the heat in this curry.
Make it milder:
If you are averse to spice, I recommend starting with just 1.5 tablespoons of Thai curry paste in the sauce, and then you can always add more if you’d like.
Add some extras to your sauce:
Other ingredients that would taste delicious in this sauce could include fresh lemongrass (or lemongrass paste), coconut sugar (to make the sauce sweeter), or makrut lime leaves (for a deliciously different lime-y flavor).
