Spicy Peanut, Coconut and Prawn Noodles

One page, speckled with boiled over peanut sauce, is the only part of the cookbook I can conjure up. I had it around the time I gave up meat, before the advent of the internet; that makes me feel old, which I’m not. My guess is it was a vegetarian cookbook. idea of combining noodles with peanuts was a bit of a revelation. I love peanuts, I love noodles, of course they should be together! What seemed so new and daring then has made its way onto my list of all-time favourite comfort foods. Creamy and mildly spicy noodles, eaten cold from the fridge in the summer, or hot from the stovetop in the winter, are the ultimate easy dinner. It’s my grownup’s version of a PB&J sandwich.

It’s great for both clearing out the fridge and for those nights you’ve got nothing in your fridge. Open up your produce drawer to see what you’v got, and don’t be afraid to add some leftover chicken or seafood to the mix. The combinations are, truly, endless.

Spicy Peanut, Coconut and Prawn Noodles

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

A mildly spicy and creamy dish that is easy to make and can be served hot or cold.

Author: The Endless Meal

Recipe type: Noodles/ Main Course

Serves: 2-3

Ingredients

For the sauce: ½ cup all natural peanut butter
¼ cup thick coconut cream
3 tablespoons soy sauce
2 tablespoons warm water
1 tablespoon honey
2 cloves garlic, finally minced
2 tablespoons ginger, grated
1 or 2 chilis, finely chopped
For the noodles: 1 package of noodles, your choice
Peeled and deveined prawns
½ onion, minced
½ red pepper, thinly sliced
½ green pepper, thinly sliced
2 carrots, cut into matchsticks
2 small handfuls of bean sprouts
1 handful of cherry tomatoes
Oil for sautéing

Instructions

Bring a large pot of water to a boil and cook noodles according to directions box
Combine first 7 ingredients in a medium sized bowl and set aside
In a large saute pan, cook prawns for 1 minute per side. Remove from pan as soon as they turn pink.
In the same sauté pan, sauté onion until translucent. Add peppers and carrots and sauté for one minute. Add remaining ingredients and cook for one more minute
Add sauce to the drained pot of pasta and toss to coat. Add vegetables and prawns to the same pot and gently combine.
Enjoy!

Notes

I’ve left out the quantity of prawns on purpose. Add as many as you would like. Be careful not to overcook them or they will turn chewy. Any kind of pasta or noodles works well in this dish. Smaller pasta such as vermicelli does tend to break apart though. For the dish in the pictures I used a rice and quinoa spaghetti. To get thick coconut cream, carefully open a can of coconut milk and scoop the thick cream that is sitting on the top.