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
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).