Red Curry Peanut Noodles

I love, love, love this simple recipe. It is adapted from RecipeTin Eats’ 12 Minute Thai Chicken Peanut Noodles and I’m sure I have made it at least 15 times. It comes together super quickly and I love that I can adapt it to suit whatever vegetables I have in my fridge or freezer. Using pork or chicken mince means there is little prep, and having the noodles cook in the one pan is an added bonus. The sauce is a creamy fusion of coconut milk, peanut butter, and red curry paste, and it’s such an easy way to add a lot of flavour with little effort. The lime at the end adds just the right amount of acidity to cut through the creaminess. 

Can you make Red Curry Peanut Noodles ahead of time?

This Red Curry Peanut Noodle recipe is best made and eaten immediately.

Is this Red Curry Peanut Noodle recipe suitable for leftovers?

Red Curry Peanut Noodle leftovers can be refrigerated for up to 3 days. Once reheated, the noodles will become drier and less creamy as they absorb the sauce (but I personally love them like that too!).

Red Curry Peanut Noodles

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5 from 5 reviews

• Total Time: 15 mins
• Yield: 2 1x

Ingredients

Units USM Scale 1x2x3x

• 1 tbsp olive oil
• 500 g pork mince/ground pork or chicken mince/ground chicken
• 2 cups shredded cabbage (see note 1 for substitutions)
• 1 tbsp mild curry powder
• 1 tbsp garlic, freshly minced
• 1 tbsp red curry paste
• 1 tsp dark soy sauce
• 1.5 cups chicken stock
• 200 g thin egg noodles (or 2 x noodle cakes)
• 270 ml coconut milk
• 2 tbsp natural peanut butter
• 2 tbsp of lime juice (or 2 tbsp apple cider vinegar or rice wine vinegar)

To serve

• 2 tbsp crushed peanuts
• 1/2 cup fresh coriander/cilantro, leaves picked
• Sliced fresh chilli, optional
• Extra lime wedges

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Instructions

1. Heat the olive oil on medium-high heat in a large, heavy-based skillet. Cook the chicken or pork mince for 3-5 minutes until it has changed from pink to brown.
2. Add the cabbage or vegetables of choice, the curry powder and the garlic. Cook, stirring for 1 minute before stirring through the red curry paste and dark soy sauce.
3. Make a well in the centre of the mince and vegetables, and add the chicken stock. Once it’s simmering, push the noodles into the stock so that they are as submerged as possible. Cook the noodles for 1 minute, flip, and then place the lid on. Cook for a further 1 minute. 
4. Use tongs to separate the noodles, then add the coconut milk, peanut butter and lime juice. Toss to combine and heat through before removing the pan from the heat. 
5. Serve immediately, sprinkled with crushed peanuts, coriander and fresh chilli if using. Serve with lime wedges on the side.

Notes

Note 1 – Use spinach leaves, bean sprouts, shredded carrots, sliced mushrooms, sliced Asian greens, snow peas, sugar snaps, baby corn, broccoli florets or green beans, cut into small pieces. The beauty of this recipe is that you are able to use up any vegetables you have in your crisper.

 

Note 2 – Ensure all your ingredients are set up and ready to go before cooking. You will need to work fast after you have added the coconut milk and peanut butter as the noodles absorb the sauce very quickly. Add a splash of water if needed to thin it out (although I don’t do this because I love the thick, creamy texture). 

MAKE AHEAD

Best made and eaten immediately.

LEFTOVERS

Leftovers can be refrigerated for up to 3 days. Once reheated, the noodles will become drier and less creamy as they absorb the sauce (but I personally love them like that too!).

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: curry, red curry, peanut curry