Creamy Coconut Peanut Noodles
Creamy Coconut Peanut Noodles are the ultimate comfort food. They're also a super easy to make and healthy Meatless Monday (and vegan!) dinner.
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. The 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 favorite 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 version of a PB&J sandwich.
Coconut peanut noodles are 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've got, and don't be afraid to add some leftover chicken or seafood to the mix. The combinations are, truly, endless.
Here are a few ideas for mixing up your Coconut Peanut Noodles:
- Add more veggies! Cabbage, bok choy, broccoli, eggplant, corn, celery, and zucchini are all great additions.
- Add some protein! Chunks of chicken, tofu or salmon 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.
More Delicious Noodle Recipes:
- Vegetable Asian Stir Fry Noodles
- Carrot Noodles with Thai Peanut Sauce
- Thai Chicken Curry Meatballs with Carrot Noodles
- Thai Noodle Salad with Feta Peanut Dressing
- 20 Minute Cashew Chicken Zoodles
Creamy Coconut Peanut Noodles
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- ½ cup all-natural peanut butter
- ½ cup coconut milk
- 3 tablespoons soy sauce, gluten-free, if needed
- 2 tablespoons finely minced fresh ginger
- 1 tablespoon honey, sub maple syrup for vegan
- 1 tablespoon fresh squeezed lime juice, from ½ lime
- 1 teaspoon Sriracha
- 2 cloves garlic, grated on a Microplane or finely minced
- 1 lb. soba noodles, see notes
- 1 cup frozen edamame
- 1 teaspoon 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
- 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 oil to a large skillet over medium-high heat, sauté onion until translucent, about 5 minutes. Add the cherry tomatoes and cook for 5 minutes more. Turn the heat to high and add the 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.1 teaspoon 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.