Thai Peanut, Vegetable and Coconut Noodles

A fragrant Thai-inspired noodle dish with a rich peanut and coconut sauce, packed with crunchy vegetables and fresh herbs.

Vegetarian Quick Noodles Thai Coconut Milk

Estimated Nutrition

Calories

696.4

kcal / serving

2785.4 kcal total

Carbs

53.3g

per serving

213.3 g total

Fat

44.7g

per serving

178.6 g total

Protein

20.3g

per serving

81.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

CondimentsSauces

tbsp

Red Curry Paste

ready-made

tbsp

Fish Sauce

plus more to taste

GrainsCereals

250

Rice Noodle

medium

Liquids

400

Coconut Milk

tin

300

Vegetable Stock

NutsSeeds

tbsp

Peanut Butter

crunchy

100

Peanut

toasted, unsalted, roughly chopped

tbsp

Basil

torn

tbsp

Coriander

roughly chopped

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Sunflower Oil

could use peanut oil

Vegetables

150

Baby Sweetcorn

cut into slices at an angle

150

Broccoli

cut into small florets

150

Mangetout

cut in half at an angle

Spring Onion

sliced at an angle

Method

Serve immediately topped with the remaining peanuts and herbs.

Heat oil and the thick coconut milk in a hot wok or large pan.

Stir the coconut milk over medium heat until it starts to separate and thicken.

Mix in curry paste, peanut butter, stock, fish sauce, and sugar, then boil.

Soften rice noodles in boiling water for five minutes and drain.

Separate the coconut milk into thick and watery parts if divided.

Cook sweetcorn and broccoli in the pan for one minute, then add mangetout and spring onions for two minutes.

Stir in half of the peanuts and herbs and season to taste.

Add the drained noodles to the sauce and combine.