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. š
- 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 Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
The Sauce
- 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
The Noodles
- 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
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 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.
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!
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 š
Thanks! Will be making this soon!
Yummm!…love peanut noodles! especially with all those colorful veggies tucked in between. Pinned!
Thank you for the pin!!
This dish looks delicious! I love anything with noodles and a peanut sauce. Thanks for talking about the issues with shrimp, I studied the effects of shrimp fishing recently and it’s awful for ocean floor ecosystems! I don’t eat shrimp because I am allergic and also vegetarian but I’m encouraging my husband to avoid shrimp.
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!
Delicious!!! I’ve been updating one post a week now and it feels so good to not be embarrassed by the photos anymore…plus I can actually promote them now! The recipes were great…the photos…not so great š
It feels so good, doesn’t it? I’ve been loving doing these posts. š
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, Ā – 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. š
What a gorgeous, colorful dish! I don’t know what Tastespotting’s problem is; I like your original photos.
Awww thanks!!
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 š