This Hot and Cold Thai Peanut Noodles recipe makes an easy, one pot, hot dinner with leftovers for a delicious cold noodle salad the next day.
So this is pretty much the coolest recipe ever.
Why, you ask? Well, for three reasons.
- It’s a one-pot recipe. You just throw everything in together (yes, even the noodles!!), boil, and stir.
- It’s amazingly yum-yum delicious when it’s all hot and steamy right out of the pot.
- It’s amazingly yum-yum delicious the next day when it’s cold from being in the fridge.
Got that? Pour it in the pot! Boil it! Stir it! Eat it hot! Eat it cold!
It’s pasta for dinner, then pasta salad the next day for lunch. Amazing, right?
You could also throw some chicken breast on top if you’re into that sort of thing.
This would be pretty amazing to bring to a potluck. I’m sure you would get lots of compliments.
I got lots and lots of compliments from the husband on this one. We totally adore spicy Thai peanut noodles – we even served them to our friends and family on our wedding day!
My family loved the peanut noodle salad we had that day, and I’ve been meaning to re-create it ever since.
When I finally did make it, I got really excited so I took about 600 pictures. I hope you enjoyed all of the scrolling! You’ve done a lot of work, so here’s your reward: the recipe!
Hot and Cold Thai Peanut Noodles Recipe
For the pasta:
- 12 oz. cavatappi - or elbow noodles
- 1 red bell pepper - cut in ¼ inch by 2 inch pieces
- 1 14oz can coconut milk
- 2 1/4 c. chicken broth
- 4 cloves garlic - minced
- 1 Tbsp. tamarind paste - optional
- 1 tsp. soy sauce
- 2 tsp. fish sauce
- 1/2 teaspoon red pepper flakes
- 2 Tbsp. peeled ginger root - minced
- 1 cup roasted salted peanuts - save some for topping
- 2 tablespoons peanut butter
For the salad:
- 1 large carrot - shredded
- 1 c. purple cabbage - shredded
- 3 green onions - sliced in half lengthwise and then in 2 inch pieces
- One small bunch of cilantro - roughly chopped
- Juice of two limes
- Chopped peanuts
To make the pasta:
- Place the all of the cavatappi noodles, bell pepper, coconut milk, chicken broth, garlic, tamarind paste (if using), soy sauce, fish sauce, red pepper flakes, ginger, peanuts, and peanut butter in a large stockpot or Dutch oven.
- Cover the pot and bring the contents to a boil. Reduce the heat to low and simmer while covered for about 10 minutes, stirring every few minutes or so.
- Season to taste with salt and pepper. Serve hot, reserving half of the pasta for leftovers.
To make the salad:
- Refrigerate the leftover pasta overnight. The next day, toss the chilled pasta with a little peanut or olive oil to loosen up the noodles. Stir in the shredded carrot, cabbage, green onion, cilantro, lime juice, and chopped peanuts. Serve as a chilled salad.