Creamy Peanut Coconut Noodles
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These creamy peanut coconut noodles are the kind of flexible, flavor-packed recipe you’ll find yourself making on repeat. The rich peanut coconut sauce comes together from pantry staples and turns noodles, vegetables, and whatever protein you have on hand into an easy, satisfying meal.
These creamy peanut coconut noodles are one of those recipes I find myself making again and again. The sauce is rich, creamy, and packed with flavor, and the recipe is flexible enough to work with whatever vegetables, proteins, or odds and ends happen to be hanging out in the fridge. It’s the kind of dinner that feels comforting and satisfying without requiring much planning.
What makes this recipe so useful is its versatility. Serve it hot on a chilly evening, enjoy it cold straight from the fridge for lunch, or bulk it up with leftover chicken, shrimp, tofu, or extra vegetables. The creamy peanut coconut sauce works with just about everything.
The real star, though, is the sauce. Peanut butter, coconut milk, soy sauce, garlic, and ginger create a rich, savory base with the perfect balance of creaminess and depth. A little sriracha or chili adds gentle heat, but it’s easy to adjust the spice level to suit your taste. Once you have this sauce in your back pocket, you’ll find yourself reaching for it often.
Another recipe you might enjoy is my Thai chicken peanut noodles, which is made with ramen noodles, ground chicken, and a creamy peanut sauce.
Mix things up!
We love the versatility this recipe provides: get creative, pull out whatever is left in the fridge, and it all comes together perfectly when smothered in the delicious sauce! Here are some variations to try:
- Add more vegetables: cabbage, bok choy, broccoli, eggplant, corn, celery and zucchini are all great additions.
- Add some protein! Chunks of chicken, tofu, or salmon (or whatever is in the fridge) are all delicious in this recipe.
- Switch up the nut butter. Instead of peanut butter, try almond butter. It’s so good!
- Mix in some crunchy, toasted nuts and seeds. Peanuts, chopped almonds cashews, sunflower seeds and even pumpkin seeds are all tasty additions.
- Noodle swap: Use zucchini noodles or another vegetable-based variant. Rice noodles or yaki udon are also tasty options.
What to serve with coconut noodles
These coconut noodles make a great side dish that complement Asian-inspired proteins, especially when you’re entertaining. Try it alongside our maple glazed pork belly with crispy crackling.
We also love how the cream of the coconut in the noodles contrasts against the citrus of this Vietnamese lemongrass chicken or these lemongrass Vietnamese meatballs.
Creamy Peanut Coconut Noodles
Ingredients
The Sauce
- ½ cup all-natural peanut butter
- ½ cup coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons finely minced fresh ginger
- 1 tablespoon honey
- 1 tablespoon fresh squeezed lime juice (from ½ lime)
- 1 teaspoon Sriracha
- 2 cloves garlic (finely minced)
The Noodles
- 1 lb soba noodles
- 1 cup frozen edamame
- 2 tablespoons coconut oil
- ½ medium onion (thinly sliced)
- 1 pint cherry tomatoes
- 2 bell peppers (any color, thinly sliced)
- 2 carrots (cut into matchsticks)
- 1 cup snap peas (chopped in half)
- 2 small handfuls of bean sprouts
- Cilantro, sesame seeds, and lime wedges, to serve
Instructions
- Place a large pot of water on high heat. Once it comes to a boil, cook the noodles according to package directions. Add the edamame during the last minute of cooking then drain the noodles and edamame at the same time. Rinse the noodles and edamame under hot running water then place them back in the pot.1 lb soba noodles, 1 cup frozen edamame
- While the water is heating, prepare the rest of the meal. Combine all the ingredients for the sauce along with 1 cup of water in a medium-sized bowl and stir together.½ cup all-natural peanut butter, ½ cup coconut milk, 3 tablespoons soy sauce, 2 tablespoons finely minced fresh ginger, 1 tablespoon honey, 1 tablespoon fresh squeezed lime juice, 1 teaspoon Sriracha, 2 cloves garlic
- Add the coconut oil to a large skillet over medium-high heat, sauté onion until translucent, about 3 minutes. Add the cherry tomatoes, bell peppers, and carrot and cook for 2-3 minutes, or until they just barely start to soften. Add the snap peas and bean sprouts and cook for 1 minute.2 tablespoons coconut oil, ½ medium onion, 1 pint cherry tomatoes, 2 bell peppers, 2 carrots, 2 small handfuls of bean sprouts, 1 cup snap peas
- Add the sauce to the veggies and stir through. Pour the veggies over the noodles and, using tongs, toss the two together. Serve immediately with a little cilantro and sesame seeds on top and lime wedges on the side.Cilantro, sesame seeds, and lime wedges, to serve
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Was a little apprehensive about the combo but OMG it was SO good
This recipe was super tasty! I added some broccoli and shrimp to mine. Thank you so much for sharing this. I had to write a review after seeing there was only one. This recipe is way too yummy for people not to know about it!
Thank you so much, Alyssa!
Use wild caught Argentine Atlantic prawns during the non season from the Southern Hemisphere. The coconut milk you are using comes from the Southern Hemisphere as well, so you are not doing any geopolitical favors to anything in doing do. They are also competitively priced, – another plus.
I’ve actually been using sustainably-caught, Argentinian prawns for the past few years. They’re a close second in terms of taste to the local prawns that we get here (probably only second because in season the prawns here are so fresh) and the only other ones that I buy now. 🙂
This looks delicious! Is the coconut milk you used the stuff in a can or the stuff that you drink as a milk substitute?
Coconut milk from a can! I usually by Aroy D 🙂
Thanks! Will be making this soon!
Thank you for the pin!!
Awww thanks!!
It feels so good, doesn’t it? I’ve been loving doing these posts. 🙂
It’s so sad, isn’t it? We’re really lucky here on the west coast to get local, and sustainably harvested, spot prawns in May and June. It’s the only time of year I’ll eat prawns so I’m super excited that the season is just around the corner!
Yam fries are amazing. Thanks for this super site full of so may great receipes. Love it. D.
Thank you so much!!
I just love your presentation! what a lovely combination of flavors, the prawns look delicious
Thanks, Beti!!
This looks unreal! I’ll be giving this a try for sure.
Thanks, Brian! Let me know how you like it after you make it 🙂