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 can easily adapt it to suit whatever vegetables I have in my fridge or freezer. You can use either minced (ground) pork or chicken.
Using minced (ground) pork or chicken means there is little prep, and having the noodles cook in the same 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 Noodles is best eaten immediately, but 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
“You’ve done it again, Nic! That was bloody delicious!” Share PrintIngredients
- 1 tbsp olive oil
- 500 g (1 lb) minced (ground) pork or chicken
- 150 g (2 cups) shredded cabbage (see note 1 for substitutions)
- 1 tbsp mild curry powder
- 1 tbsp freshly minced garlic
- 1 tbsp red curry paste
- 1 tsp dark soy sauce
- 360 ml (1½ cups) chicken stock
- 200 g (7 oz) thin egg noodles
- 375 ml (1½ cups) coconut milk
- 2 tbsp natural peanut butter
- 2 tbsp fresh lime juice or 2 tbsp apple cider vinegar or rice wine vinegar
- 2 tbsp crushed peanuts
- 15 g (1 cup) fresh coriander (cilantro) leaves, picked
- Sliced fresh chilli (optional)
- Extra lime wedges
Instructions
- Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Cook the minced pork or chicken for 3–5 minutes until it has changed colour from pink to brown.
- 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.
- Make a well in the centre of the meat and vegetables and pour in the chicken stock. Once simmering, push the noodles into the stock so that they are as submerged as possible. Cook the noodles for 1 minute, flip, then place the lid on. Cook for a further 1 minute.
- 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.
- Serve immediately, sprinkled with crushed peanuts, coriander and fresh chilli, if using. Serve with lime wedges on the side.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Nicki says:
Hey , thank you for your lively recepies . I havw only green and yellow curry paste will either one work here ?
Nicole says:
Hi Nicki, I would go with the yellow paste! Nic x
Alix says:
Love this recipe! I do 3 egg noodle nests and 3 cups of stock to help it go further and be a little saucier, it’s one of my favourite dinners now!
Irena says:
Very easy, fast and delicious recipe! The next day was even better!
Sonia says:
Another delicious easy meal Nicole! Love that it’s a one pan noodle dish – you wouldn’t think it could be done but thanks to your ingenuity, Nic, I only have one pot to watch while cooking (less stress for me not having to try and multitask) and of course to clean at the end!
Wasn’t spicy and I even added minced ginger to mine before adding the veg. I chose snow peas, quartered button mushrooms, carrot, and zucchini and they all were cooked to perfection despite being added at the same time.
tenkateemma says:
Really loved this one, I added more water to make it a bit more soupy. Will definitely be a regular on the family table
jess_keeper says:
You’ve done it again, Nic! That was bloody delicious!
lauren says:
YES YES YES! I love this recipe. So quick and easy, again. I used pre-cut coleslaw mix (no dressing obvs, just cabbage and carrot!) for my veggies and some zucchini as it was all I had, and it was lovely. And one-pan!! It’s actually sad how excited I am to know I have only one pan to clean. Thanks for another beaut recipe.