The Best Curry Peanut Noodles Recipe

Introduction

This vibrant curry peanut noodles recipe combines creamy, spicy, and savory flavors for a satisfying meal. Perfect for a quick dinner, it uses simple ingredients to create a deliciously rich sauce tossed with tender rice noodles.

Ingredients

• 8 ounces rice noodles or gluten-free spaghetti
• 2 teaspoons sesame oil
• 1 tablespoon curry paste
• 2 cloves garlic, chopped
• Pinch of chili flakes (optional)
• 1/4 cup vegetable broth
• 3 tablespoons creamy unsalted peanut butter
• 1/2 cup coconut milk
• 1 tablespoon coconut sugar
• 1 tablespoon coconut aminos or tamari
• Juice of 1/2 a lime
• For garnish: cilantro, green onions, peanuts and/or sesame seeds

Instructions

1. Step 1: Cook rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking, then set aside.
2. Step 2: Heat sesame oil in a large skillet over medium heat. Add curry paste and cook, stirring frequently, for about 1 minute until aromatic.
3. Step 3: Add chopped garlic and optional chili flakes, cooking for another minute to release their flavors.
4. Step 4: Stir in coconut milk, vegetable broth, peanut butter, lime juice, coconut sugar, and coconut aminos or tamari. Whisk to combine and bring the mixture to a simmer.
5. Step 5: Continue simmering and whisking the sauce until it thickens slightly.
6. Step 6: Add the cooked noodles to the skillet and toss well to coat them evenly with the sauce and heat through.
7. Step 7: Garnish with cilantro, green onions, and peanuts and/or sesame seeds before serving. Enjoy!

Tips & Variations

• Use tamari instead of coconut aminos for a richer, deeper soy flavor.
• Add your favorite veggies like bell peppers or snap peas for extra crunch and nutrition.
• Adjust the amount of curry paste and chili flakes for milder or spicier heat.
• Swap peanut butter for almond butter if you prefer a different nutty taste.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce as needed. Avoid microwaving directly to keep the noodles tender and the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute rice noodles with gluten-free spaghetti, soba, or even thin wheat pasta depending on your preference and dietary needs.

Is this recipe vegan?

Yes, it is naturally vegan as it uses plant-based ingredients like coconut milk, peanut butter, and vegetable broth. Just ensure your curry paste does not contain shrimp paste or other animal products.

The Best Curry Peanut Noodles Recipe

Print Recipe

★★★★★

5 from 417 reviews

A vibrant and flavorful dish featuring rice noodles tossed in a creamy, spicy curry peanut sauce, garnished with fresh cilantro, green onions, and crunchy peanuts or sesame seeds. This recipe is a perfect blend of savory, sweet, and tangy flavors with a hint of heat, ideal for a satisfying weeknight dinner or meal prep.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Noodles

• 8 ounces rice noodles or gluten-free spaghetti
• 2 teaspoons sesame oil
• 1 tablespoon red curry paste
• 2 cloves garlic, chopped
• Pinch of chili flakes (optional)
• 1/4 cup vegetable broth
• 3 tablespoons creamy unsalted peanut butter
• 1/2 cup coconut milk
• 1 tablespoon coconut sugar
• 1 tablespoon coconut aminos or tamari
• Juice of 1/2 a lime

To Garnish

• Cilantro, chopped
• Green onions, sliced
• Peanuts and/or sesame seeds

Instructions

1. Cook Noodles: Prepare the rice noodles according to the package instructions. Once cooked, drain them and rinse under cold water to prevent sticking. Set aside.
2. Prepare the Curry Peanut Sauce: Heat the sesame oil in a large skillet over medium heat. Add the red curry paste and cook, stirring frequently, for about 1 minute until it becomes aromatic. Incorporate the chopped garlic and chili flakes if using, cooking for an additional minute.
3. Combine Sauce Ingredients: Pour in the coconut milk, vegetable broth, peanut butter, lime juice, coconut sugar, and coconut aminos or tamari. Whisk everything together to form a smooth sauce and bring it to a gentle simmer.
4. Simmer and Thicken Sauce: Continue whisking and simmer until the sauce slightly thickens, ensuring all flavors meld together beautifully.
5. Toss Noodles in Sauce: Add the cooked noodles to the skillet with the sauce. Toss thoroughly to coat the noodles evenly and warm them through.
6. Garnish and Serve: Transfer the noodles to serving bowls and top with chopped cilantro, sliced green onions, and a sprinkle of peanuts and/or sesame seeds. Serve immediately and enjoy!

Notes

• For gluten-free options, use rice noodles or gluten-free spaghetti and tamari instead of soy sauce.
• Adjust chili flakes to your preferred spice level or omit entirely for a milder dish.
• Coconut sugar can be substituted with brown sugar or another sweetener of choice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of coconut milk or broth to loosen the sauce.
• For added protein, consider topping with grilled tofu, chicken, or shrimp.

Keywords: curry peanut noodles, gluten free noodles, Asian peanut sauce, coconut milk noodles, easy dinner recipe, vegetarian curry noodles