Curry Peanut Noodles
Indulge in the bold and creamy flavors of Curry Peanut Noodles, a one-pan wonder that's ready in just 25 minutes! Perfect for busy weeknights, this recipe combines tender rice noodles with a luscious peanut-curry sauce made from coconut milk, creamy peanut butter, and a punch of red curry paste. Fresh veggies like carrots and bell peppers add a vibrant crunch, while garlic, ginger, and lime juice bring a zesty, aromatic kick. Topped with fresh cilantro, scallions, and optional crushed peanuts for a delightful garnish, this dish is a harmonious blend of savory, spicy, and subtly sweet flavors. Vegan-friendly and highly versatile, these noodles are sure to satisfy any craving for a quick and comforting meal.
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 1 cup Coconut milk
- 0.333 cup Creamy peanut butter
- 3 tbsp Soy sauce
- 2 tbsp Red curry paste
- 2 tbsp Lime juice
- 1 tbsp Brown sugar
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 tbsp Vegetable oil
- 1 cup Carrots, julienned
- 1 medium Bell pepper, thinly sliced
- 3 Scallions, sliced
- 0.25 cup Cilantro, chopped
- 2 tbsp Crushed peanuts (optional, for garnish)
- 0.5 cup Water
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the coconut milk, peanut butter, soy sauce, red curry paste, lime juice, and brown sugar until smooth. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
Add the carrots and bell pepper to the skillet and stir-fry for 3-4 minutes, until slightly softened.
Pour the peanut curry sauce into the skillet along with 1/2 cup of water. Stir to combine and bring to a gentle simmer.
Add the cooked rice noodles to the skillet, tossing until the noodles are coated evenly in the sauce.
Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors of the sauce.
Remove the skillet from heat and stir in the sliced scallions and chopped cilantro.
Serve the curry peanut noodles hot, garnished with crushed peanuts if desired.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 13.4 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
