Spicy Thai Peanut Noodles


February 3, 2015

Author: KatieChin

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Wondering what to serve for your Grammy party?  Make your guests sing with this  easy and delicious recipe for Spicy Thai Peanut Noodles.   This is a great recipe for entertaining because you can make it in advance and stick the noodles in the fridge until you’re ready to serve.  Plus, they’re vegetarian so you can have something for everyone.  You can serve them chilled or at room temperature.  I like to serve them in individual sized Asian style takeout containers so guests can enjoy them at their own pace or in FourFiveSeconds while jamming to Rihanna and Paul McCartney’s debut performance.   Use any veggies you like for this dish and I bet most of the other ingredients are in  your pantry.  I like to get my red curry paste in the gourmet section of Cost Plus World Market.   Add more Srircha sauce if you like more heat!


8 ounces dried fettucini

3/4 cup smooth peanut butter

3/4 cup coconut milk

1/4 cup water

4 teaspoons red curry paste

2 tablespoons freshly squeezed lime juice

3 tablespoons soy sauce

3 tablespoons brown sugar

1 teaspoon Srircha sauce

½ cup blanched snow peas, julienned

½ cup carrot, cut into matchsticks

Crushed roasted peanuts for garnish


  • Boil the pasta according to package directions. Rinse, drain and set aside.
  • Heat the peanut butter, coconut milk, water, red curry paste, lime juice, soy sauce, brown sugar and Srircha sauce over medium-low heat in a saucepan until the mixture begins to simmer, stirring constantly. Add the snow peas and carrots and stir for 30 seconds. Transfer to a large bowl.
  • Add the reserve pasta and toss until pasta is coated. Garnish with crushed peanuts.