Description
A creamy, comforting, and flavor-packed Thai peanut curry noodle dish with a spicy, nutty sauce, tender noodles, and crunchy toppings.
Ingredients
Scale
- 8 ounces rice noodles
- 1/2 cup creamy peanut butter
- 3 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- Juice of 1 lime
- 1 cup tempeh (or tofu), cubed and pan-fried
- 1 small red onion, thinly sliced
- A handful of cilantro, chopped
- 1/4 cup crushed peanuts
- Chili flakes, optional to taste
Instructions
- Set your saucepan on medium heat and bring water to a boil for the noodles.
- In a saucepan, whisk together peanut butter, red curry paste, coconut milk, soy sauce, brown sugar, garlic, and ginger. Simmer until smooth and thickened.
- Boil rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
- Toss the noodles into the peanut curry sauce, coating them evenly. Add a splash of water if needed to loosen the sauce.
- Let the noodles simmer in the sauce for 2–3 minutes to absorb flavor.
- Stir in lime juice, then top with pan-fried tempeh, red onions, crushed peanuts, and fresh cilantro.
- Dish out in bowls and sprinkle with chili flakes if desired. Serve hot.
Notes
- Use full-fat coconut milk for extra creaminess.
- Adjust spice levels with chili flakes or curry paste.
- The sauce can be made ahead and stored in the fridge.
- Garnish generously with cilantro, lime, and peanuts for the best flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 0mg
Keywords: Thai peanut curry noodles, vegan noodles, peanut sauce, quick dinner, easy Thai recipe