Creamy Coconut Noodles with Toasted Peanuts
On a busy evening or any time of the day, these simple and utterly flavorful noodles call my name. They are my Creamy Coconut Noodles with Toasted Peanuts. I call them Thai Inspired, because something magical happens with fish sauce, sugar and lemon or Lime come together. These noodles will bring memories of a Thai Salad. But then there are layers of flavors from the toasted peanuts and somehow the splash of creamy coconut milk pulls it all together. You can keep this gluten-free by using rice noodles. You can keep it vegan, by using vegetarian fish sauce. In short, a few essential ingredients plus toasted peanuts and your favorite noodles bring a dish that is satisfying and easy. For the noodles, I use rice noodles, fettuccine, or linguine. Depending on what I have on hand.
This is my go-to for an end of the week dinner. In fact, some Fridays I feel totally wiped out. Maybe, just because it is the end of the week. All things considered it is not a bad week as things go. The weekend however is turning out to be different. Father and son in the house are sick. This equals not fun. Let me share however a fun and fascinating train encounter.
I am a regular commuter and have learnt to make the train my own space. On some days, as in when I get a slightly quieter train I reserve these 40 minutes for something specific, such as proofing or even drafting posts. This guaranteed 40 minutes of uninterrupted time is perfect for such things. Also, not something that I get to myself often.
Yesterday though, the train was exceptionally crowded. Possibly the combination of the Friday and smaller train. Right opposite me, I encounter a gentleman ready to unwind for the weekend. Perched on a four-seater, he had happy filled up 3 of these. Book bag out of the way, he started on the first of his two cans of beer. Oblivious to me or even the fact that the train was really filling up. Well, with some trepidation I informed him that I would be sitting on the fourth unoccupied seat. I cannot imagine doing something like this even a few years ago. His unwelcome attitude was no competition to the fact that it was not an evening I planned on standing for an hour to get home.
Braving Mr. Man with Beer, a rainy and slushy evening I got home. Cup of tea done, I needed something to work with the fish that I plan on cooking. And scoping out pantry staples, these noodles came together. And I am sure they will be coming together on many days when I need something quick and comforting.
The recipe comes together in 4 easy steps and gets done in well under 30 minutes offering that perfect one-skillet meal.
A vegetarian indulgent Thai inspired version for fresh peanut noodles, with lemon and coconut.
Ingredients
- 6 ounces dried noodles, such as fettuccine, linguine or Pad Thai Noodles
- 4 tablespoons oil, divided
- 1/4 cup raw blanched peanuts
- 2 tablespoons peanut butter
- 1/4 cup warm water
- 1/2 cup coconut milk
- 2 tablespoons fish sauce or soy sauce
- 2 tablespoons sweet chili sauce (can use 1 tablespoon brown sugar and 1/2 teaspoon red pepper flakes in a pinch)
- 3 tablespoons lime or lemon juice
- 1 tablespoon finely chopped cilantro or basil
- Lime or lemon wedges for serving
Instructions
- In a large pot bring the water to a boil and cook the noodles until al dente according to the directions for the noodles.
- In a skillet, heat 2 tablespoons of the oil and add the peanuts. Gently cook the peanuts, stirring frequently until the peanuts are nice and golden.
- Remove from the pan and set aside.
- Drain the noodles.
- In a small bowl, mix the peanut butter with the water and stir until dissolved. Stir in the warm water and mix until smooth. Add in the coconut milk, fish or soy sauce, sweet chili sauce and the lime or lemon sauce and set aside.
- Lightly crush the peanuts.
- Using the same skillet that you toasted the peanuts in, heat the remaining two tablespoons of the oil and add in the minced garlic and cook for a couple of minutes until the garlic is fragrant and pale golden.
- Add in the noodles and toss to coat.
- Stir in the peanut coconut mixture and bring to a simmer. Simmer for 2 minutes tossing the noodles to coat evenly.
- Turn off the heat and toss with the crushed toasted peanuts and chopped cilantro or basil.