Spicy Thai Coconut Peanut Noodle Bowl

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 12 oz rice noodles or spaghetti
• 1 cup full-fat coconut milk (canned)
• 1/3 cup creamy peanut butter
• 3 tbsp low-sodium soy sauce or tamari
• 2 tbsp fresh lime juice
• 2 tbsp brown sugar or coconut sugar
• 1–2 tbsp Thai red curry paste or chili-garlic sauce
• 2 cloves garlic, minced; 1 tsp grated ginger
• 1 tbsp neutral oil (canola, avocado, or peanut)
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 1 heaping cup shredded cabbage
• 1 cup sugar snap peas or snow peas, halved
• 4 green onions, sliced
• 1/2 cup cilantro, 1/2 cup basil, chopped
• 1/4 cup roasted peanuts, chopped; lime wedges; chili flakes
• Salt and water, as needed

Do This

• 1. Boil a large pot of salted water. Cook noodles until just tender; drain, rinse briefly under warm water, and set aside.
• 2. In a bowl, whisk coconut milk, peanut butter, soy sauce, lime juice, brown sugar, curry paste or chili-garlic sauce, garlic, and ginger until smooth. Add a splash of hot water if too thick.
• 3. Heat oil in a large skillet or wok over medium-high. Stir-fry bell pepper, carrots, cabbage, and snap peas for 3–4 minutes until crisp-tender. Season lightly with salt.
• 4. Reduce heat to medium-low. Pour the coconut peanut sauce into the pan and warm gently until steaming but not boiling, 1–2 minutes.
• 5. Add cooked noodles and most of the green onions, tossing until well coated and heated through. Add a little hot water if noodles seem dry.
• 6. Taste and adjust with more lime, soy sauce, or chili for heat. Remove from heat.
• 7. Serve in warm bowls topped with cilantro, basil, remaining green onions, chopped peanuts, extra chili flakes, and lime wedges.

---

Why You’ll Love This Recipe

• Bold, creamy, and spicy all at once, with classic Thai-inspired coconut, chili, and peanut flavors.
• Weeknight-friendly: ready in about 35 minutes with simple supermarket ingredients.
• Fully customizable: adjust the heat level, swap veggies, or add your favorite protein.
• Naturally dairy-free and easily made gluten-free with rice noodles and tamari.

Grocery List

• Produce: Garlic, fresh ginger, red bell pepper, carrots, cabbage (green or purple), sugar snap peas or snow peas, green onions, cilantro, Thai or sweet basil, limes, optional fresh red chili.
• Dairy: None (use full-fat canned coconut milk from the international aisle).
• Pantry: Rice noodles or spaghetti, canned coconut milk, creamy peanut butter, low-sodium soy sauce or tamari, brown sugar or coconut sugar, Thai red curry paste or chili-garlic sauce, neutral oil, roasted peanuts, crushed red pepper flakes, kosher salt, black pepper.

Full Ingredients

Noodles (and Optional Protein)

• 12 oz rice noodles (medium width) or spaghetti/linguine
• 1 tbsp kosher salt (for the boiling water)
• Optional: 8 oz extra-firm tofu, pressed and cubed, or 2 cups shredded cooked chicken or rotisserie chicken

Spicy Thai Coconut Peanut Sauce

• 1 cup full-fat coconut milk (from a 13.5 oz can, well shaken)
• 1/3 cup creamy peanut butter (natural or regular, unsweetened preferred)
• 3 tbsp low-sodium soy sauce or tamari (for gluten-free)
• 2 tbsp fresh lime juice (about 1 medium lime), plus more to taste
• 2 tbsp brown sugar or coconut sugar
• 1–2 tbsp Thai red curry paste or chili-garlic sauce (adjust to heat preference)
• 1 tsp crushed red pepper flakes (optional, for extra heat)
• 2 cloves garlic, finely minced or pressed
• 1 tsp freshly grated ginger (or 1/2 tsp ground ginger in a pinch)
• 2–4 tbsp hot water, as needed, to thin the sauce to a pourable consistency

Veggies & Aromatics

• 1 tbsp neutral oil (canola, avocado, peanut, or vegetable oil)
• 1 red bell pepper, cored and thinly sliced into strips
• 1 cup shredded carrots (about 2 medium carrots)
• 1 heaping cup shredded cabbage (green, purple, or a mix)
• 1 cup sugar snap peas or snow peas, trimmed and halved lengthwise
• 4 green onions, thinly sliced (white and green parts separated)
• Salt and freshly ground black pepper, to taste

Fresh Herbs & Toppings

• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/2 cup fresh Thai basil or sweet basil leaves, torn or chopped
• 1/4 cup roasted peanuts, roughly chopped
• Lime wedges, for serving
• Extra crushed red pepper flakes or thinly sliced fresh red chili, for serving (optional)

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Before you start cooking, set yourself up for success by prepping everything. Mince the garlic and grate the ginger. Slice the red bell pepper into thin strips, shred the carrots and cabbage, trim and halve the snap peas, and slice the green onions, keeping the white parts separate from the greens. Roughly chop the cilantro and basil and chop the roasted peanuts.

If using tofu, press it in a clean towel for 10–15 minutes, then cut into 1/2-inch cubes. If using cooked chicken, shred it into bite-size pieces. Having everything ready will make the stir-fry step quick and smooth.

Step 2: Cook the Noodles

Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt. Cook the noodles according to package directions until just tender (about 6–8 minutes for rice noodles or 9–11 minutes for spaghetti). Stir occasionally so they do not clump.

When done, reserve about 1/2 cup of the starchy cooking water, then drain the noodles. Rinse briefly under warm water to prevent sticking, shake off excess water, and set aside in the colander. Toss with a teaspoon of oil if they tend to clump.

Step 3: Whisk the Spicy Coconut Peanut Sauce

In a medium mixing bowl, combine the coconut milk, peanut butter, soy sauce or tamari, lime juice, and brown sugar. Add 1 tablespoon of Thai red curry paste or chili-garlic sauce to start, plus the minced garlic, grated ginger, and crushed red pepper flakes if using.

Whisk until completely smooth and creamy. If the sauce seems too thick, whisk in 2–4 tablespoons of hot water, a little at a time, until it becomes easily pourable but still rich. Taste and adjust: add more curry paste or chili-garlic sauce for more heat, a pinch more sugar for sweetness, or extra lime juice for brightness. Set aside.

Step 4: Cook the Veggies (and Optional Protein)

Heat 1 tablespoon of neutral oil in a large deep skillet, sauté pan, or wok over medium-high heat. If using tofu, add the cubes in a single layer and cook for 2–3 minutes per side until lightly golden and crisp on the edges, then remove to a plate. If using cooked chicken, you will add it later just to warm through, so keep it aside for now.

In the same pan, add the white parts of the green onions and cook for 30 seconds until fragrant. Add the sliced bell pepper, shredded carrots, shredded cabbage, and snap peas. Stir-fry for 3–4 minutes, just until the vegetables are bright and crisp-tender. Season lightly with a pinch of salt and black pepper.

Step 5: Warm the Sauce and Toss Everything Together

Reduce the heat to medium-low. Pour the spicy coconut peanut sauce into the pan with the vegetables, stirring to combine. Let it warm gently for 1–2 minutes until steaming but not boiling; boiling can cause the coconut milk to separate and the sauce to thicken too much.

Add the cooked noodles to the pan, along with any cooked tofu or shredded chicken, and most of the sliced green onion tops (reserve a little for garnish). Toss everything with tongs until the noodles are thoroughly coated and heated through, 2–3 minutes. If the noodles drink up the sauce or look dry, add a splash of the reserved hot noodle water, 1–2 tablespoons at a time, until glossy and silky.

Step 6: Adjust Seasoning and Serve with Fresh Herbs

Taste the noodles and adjust the flavors to your liking. Add more lime juice for tang, soy sauce for saltiness, sugar for balance, or extra chili paste or crushed red pepper for more heat. Once the flavors pop, turn off the heat.

Divide the noodles and veggies into warm bowls. Top generously with chopped cilantro and basil, the remaining green onions, and chopped roasted peanuts. Sprinkle with extra chili flakes or sliced fresh red chili if you like it fiery. Serve with lime wedges on the side for squeezing over each bowl just before eating.

Pro Tips

• Avoid overcooking the noodles. Slightly undercook them in the pot; they will finish softening as they sit in the hot sauce.
• Control the heat level. Start with less curry paste or chili-garlic sauce, then add more after tasting. It is easier to add heat than to take it away.
• Use noodle water to rescue dry noodles. A splash or two of hot, starchy cooking water makes the sauce clingy and glossy if it thickens too much.
• Keep the veggies crisp. Stir-fry quickly over medium-high heat; you want bright colors and just-tender crunch, not soft or mushy vegetables.
• Do not boil the sauce hard. Gentle heat keeps the coconut milk smooth and the peanut sauce silky instead of greasy or separated.

Variations

• Peanut-free version: Substitute almond butter or cashew butter for the peanut butter, and top with toasted cashews or almonds instead of peanuts.
• Extra-saucy noodle soup bowl: Add 1–1 1/2 cups additional coconut milk or vegetable broth when you warm the sauce, creating a slurpable, curry-style noodle soup. Serve in deep bowls with a spoon.
• Crisp, cool noodle salad: Let noodles and sauce cool completely, then toss with raw shredded veggies and herbs. Chill for at least 30 minutes and serve cold or at room temperature.

Storage & Make-Ahead

Store leftover noodles in an airtight container in the refrigerator for up to 3 days. The noodles will absorb sauce as they sit, so when reheating, add a splash of water or coconut milk to loosen them. Reheat gently on the stovetop over low heat or in the microwave, stirring halfway through and adding more liquid as needed.

For best results, you can make the sauce up to 3 days ahead and keep it refrigerated in a jar. Whisk or shake well and warm gently before tossing with freshly cooked noodles and stir-fried veggies. You can also prep and chop all vegetables and herbs up to 1 day in advance and store them separately in airtight containers.

Nutrition (per serving)

Approximate values per serving (4 servings, without optional tofu or chicken): about 650 calories; 22 g protein; 85 g carbohydrates; 25 g fat; 11 g saturated fat; 8 g fiber; 14 g sugar; 980 mg sodium. Using whole-wheat pasta, brown rice noodles, or adding tofu/chicken will change the numbers slightly but keeps this a hearty, balanced meal.