If you've already tried my Thai salad or Vietnamese summer rolls, these vegan peanut curry noodles are another recipe you'll love. They bring together the same fresh Thai-inspired flavors in a rich, creamy noodle dish that's perfect for busy weeknights.
🧾 Ingredients
Here's everything you need to make red curry peanut noodles. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Udon noodles: Thick, chewy udon noodles are my favorite for this recipe because they hold onto the creamy peanut curry sauce so well. You can substitute rice noodles or fresh ramen noodles if preferred.
Red curry paste: This is the main source of flavor, so choose a good-quality vegan Thai red curry paste (I use Chef's Choice) and check the label, as some brands contain shrimp paste. Adjust the amount depending on how spicy you like your noodles.
Smooth or crunchy peanut butter: Use a smooth, unsweetened peanut butter for the creamiest sauce. If using natural peanut butter, give it a good stir first so the oils are fully incorporated.
Coconut milk: Full-fat coconut milk creates the richest, creamiest sauce, but light coconut milk works if you prefer a lighter dish.
Vegan fish sauce: Adds a savory, umami depth that's hard to replicate. If you can't find it, substitute with soy sauce or tamari, although the flavor will be slightly different.
Roasted peanuts: Stirred into the noodles and sprinkled on top, they add plenty of crunch and complement the creamy peanut sauce perfectly. For a nut-free version, swap them for roasted sunflower seeds.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of these easy peanut butter noodles. Please refer to the detailed card at the end of this page for full written instructions.
Start by whisking the peanut curry sauce until completely smooth. If your peanut butter is quite thick, don't worry - it will loosen as you whisk in the coconut milk. Taking the time to fully combine the sauce now ensures it coats the noodles evenly later.
Next, sauté the green onions, garlic, and ginger in a little olive oil or sesame oil until fragrant before adding the vegetables. Cook the carrots and bell pepper just until they're slightly tender but still have a little bite. This adds plenty of texture and keeps the dish vibrant.
Once the vegetables are ready, add the cooked noodles, peanut sauce, and chopped peanuts. Toss everything together over the heat until every strand of noodle is coated in the creamy sauce. If the sauce seems a little thick, add a splash of water or extra coconut milk to loosen it to your preferred consistency.
Finish with plenty of fresh toppings just before serving. Chopped peanuts add crunch, cilantro brings freshness, and crispy fried onions provide the perfect savory finish that takes these noodles to the next level.
💭 Expert tips
Prep everything before you start. This recipe comes together quickly, so having the sauce mixed, vegetables chopped, and toppings ready will make cooking much easier.
Adjust the sauce consistency. If the sauce thickens too much as it cooks, stir in a splash of water or coconut milk until it reaches your preferred consistency.
Taste before serving. Depending on the brand of curry paste and peanut butter you use, you may want to add a little more agave for sweetness or a splash of soy sauce for extra saltiness.
Customize the vegetables. Broccoli florets, snap peas, mangetout, mushrooms, baby corn, or bok choy all work well in place of, or alongside, the carrots and peppers.
Serve immediately. These noodles are at their creamiest straight from the pan. If making ahead, keep a little extra coconut milk on hand to loosen the sauce when reheating.
💬 FAQs
Yes! Store the noodles in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, so add a splash of coconut milk or water when reheating to loosen it.
Absolutely. Use gluten-free tamari or a gluten-free vegan fish sauce, and swap the udon noodles for rice noodles or your favorite gluten-free noodles.
Yes! Tofu, tempeh, edamame, or your favorite vegan chicken pieces are all delicious additions and make the noodles even more satisfying.
The spice level depends on the brand of red curry paste you use. Start with the amount in the recipe, then add more to taste if you prefer a spicier sauce.
🍛 More Main Meals
📖 Recipe
Creamy Peanut Butter Red Curry Noodles
Ingredients
Creamy Sauce
- 4 tablespoons peanut butter
- 1 tablespoon vegan fish sauce/vegan oyster sauce or soy sauce
- 2 tablespoons red curry paste *I use Chef's Choice
- 1 tablespoon agave or maple syrup
- 13.5 oz can (400 ml) coconut milk
Stir-fry
- 3 green onions finely sliced
- 2 cloves fresh garlic minced
- 1 inch fresh ginger minced
- 2 carrots julliened
- 1 red bell pepper sliced
- 400 g (1 cup) cooked udon noodles *or ramen, soba, or rice noodles
- 2 tablespoons unsalted roasted peanuts chopped, plus extra for garnish
- fresh cilantro optional, for garnish
Instructions
- Make the sauce: In a bowl, whisk together the peanut butter, vegan fish sauce, red curry paste, agave, and coconut milk until smooth.
- Sauté the aromatics: Heat 2 tablespoons of cooking oil in a large skillet or saucepan over medium heat. Add the green onion, garlic, and ginger, and sauté for 2 minutes until fragrant.
- Cook the vegetables: Add the carrots and red bell pepper and cook for another 2-3 minutes, stirring frequently, until slightly softened.
- Combine: Add the cooked noodles, peanut curry sauce, and chopped peanuts to the pan. Toss everything together and cook for 2-3 minutes, until the noodles are evenly coated and heated through.
- Serve: Divide between bowls and top with extra chopped peanuts, fresh cilantro, and extra sliced green onion.
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