Using minced (ground) pork or chicken means there is little prep, and having the noodles cook in the one pan is an added bonus. The sauce is a creamy fusion of coconut milk, peanut butter and red curry paste, and it’s such an easy way to add a lot of flavour with little effort. The lime at the end adds just the right amount of acidity to cut through the creaminess.
Can you make Red Curry Peanut Noodles ahead of time?
This Red Curry Peanut Noodle recipe is best made and eaten immediately.
Is this Red Curry Peanut Noodle recipe suitable for leftovers?
Red Curry Peanut Noodles is best eaten immediately, but leftovers can be refrigerated for up to 3 days. Once reheated, the noodles will become drier and less creamy as they absorb the sauce (but I personally love them like that too!). 5 from 6 reviews Note 2 – Ensure all your ingredients are set up and ready to go before cooking. You will need to work fast after you have added the coconut milk and peanut butter as the noodles absorb the sauce very quickly. Add a splash of water if needed to thin it out (although I don’t do this because I love the thick, creamy texture).
MAKE AHEAD
Best made and eaten immediately.
LEFTOVERS
Best eaten immediately but leftovers can be refrigerated for up to 3 days. Once reheated, the noodles will become drier and less creamy as they absorb the sauce (but I personally love them like that too!).
