Spicy Thai Peanut Noodles Recipe
Simmering in coconut milk and garlic, Spicy Thai Peanut Noodles turn tender and creamy with gentle heat. Everything cooks in one pot and finishes in about 30 minutes.
Servings: 6
Calories: 427kcal
Equipment
Ingredients
For the Pasta
- 12 oz. cavatappi or elbow noodles
- 1 red bell pepper cut in 1/4 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
Instructions
To Make the Pasta
- Place 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.
Notes
Store Thai Peanut Butter Noodles once fully cooled in an airtight container in the refrigerator for up to 3-4 days. The next day, the chilled noodles turn into a cold salad. Loosen with a splash of peanut or olive oil before mixing in fresh veggies.
You can freeze the pasta portion (before turning it into a salad) for up to one month, though the texture may soften slightly. Thaw in the fridge and reheat in a skillet with a bit of broth or water until warmed through. Reheat only the portion you plan to eat and add the salad mix-ins right before serving.
Nutrition
Serving: 1serving | Calories: 427kcal | Carbohydrates: 57g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 660mg | Potassium: 602mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2872IU | Vitamin C: 51mg | Calcium: 77mg | Iron: 2mg
