Creamy Peanut Coconut Noodles Recipe

  • What better way to stay warm during these frosty nights? Homemade take-out! Comforting and creamy peanut coconut noodles make the perfect cold-weather comfort food. But you don’t have to order in to get the same flavors at home. With just a few simple steps, you can make your family a hearty, whole-grain noodle meal. Customize it with whatever veggies your kids fancy and adjust the heat level to your tolerance level. Garnish with roasted peanuts for added crunch.

    Watching your carbs? Mixing part rice noodles and part zucchini noodles eliminate some of the carbs of this peanut coconut noodles dish without sacrificing flavor or texture. Make it tonight!

    See the recipe for Creamy Peanut and Coconut Noodles below:

    Creamy Peanut Coconut Noodles Recipe

    Ditch take out and make an easy, creamy noodle dish in less than 30 minutes!

    By
    Published:
    Prep Time:
    Cook time:
    Servings: 4

    Ingredients:

    • brown rice noodles: one 12 oz package
    • coconut oil: 1 tablespoon (or peanut oil)
    • shallots, thinly sliced: 2 (or 1 small red onion)
    • garlic cloves, minced: 3
    • ginger, minced: 2 inch piece
    • creamy peanut butter: 1/2 cup
    • coconut milk (full fat): 1 can
    • pasta water, reserved: 1/2 cup
    • soy sauce: 2 tablespoons
    • curry: 1 teaspoon
    • chili flakes: 1 teaspoon (optional)
    • bean sprouts: 1/2 cup
    • cilantro leaves, roughly chopped: 1/2 cup (plus more for garnish)
    • scallions, thinly sliced: 1/4 cup (plus more for garnish)
    • roasted peanuts: 1/4 cup (for garnish)

    Directions:

    Step 1: Cook noodles according to package instructions (resreve cooking water).

    Step 2: In a large saute pan with high sides, heat oil. Add sliced shallots (or onion) and cook until translucent (about 3-5 minutes).

    Step 3: Add minced garlic and ginger to the pan. Cook for an additional 2 minutes.

    Step 4: Whisk in the peanut butter, coconut milk, reserved pasta water, soy sauce, ground curry, and chili flakes. Cook for approximately 3-5 minutes, while actively whisking.

    Step 5: Fold bean sprouts, cilantro leaves, and sliced scallions into the sauce.

    Step 6: Add cooked noodles to the pan, and toss until the noodles are evenly coated with the peanut-coconut sauce. Garnish with extra cilantro leaves scallions, and chopped peanuts.

    More Vegan and Vegetarian Recipes: