Peanut and coconut noodles

Peanut noodles is something that I have been craving lately. I love the flavor of peanut butter on noodles and pasta so if you are like me you will love this peanut coconut noodles.

Peanut and coconut noodles

I have been using thin whole wheat spaghetti noodles when I don’t have egg noodles or any other Asian noodles for that matter. I wish I add eggs noodles when I made this peanut and coconut noodles but the whole wheat thin spaghetti works rather well.

I am sure whole wheat spaghettis will be more available for most of you than egg noodles so go ahead and try the recipe with them. It will turn out great. You can also add any other veggies you may like. I choose broccoli slaw but you can also use shredded cabbage, carrots and even some soy beans.

I used coconut cream from Trader Joe’s but if you can’t get coconut cream just use coconut milk. Instead of using 1/4 cup of the reserved pasta water just add about 2 tbsp of it instead otherwise the sauce may be to liquid like.

On another note, the next 3 months are going to be roller coster of events and madness around here. I have a few projects going on and one of them is going to take 80% of my time. I hope my recipe posting doesn’t suffer but if you see that it does just by patient.

Well, I hope that you like this peanut and coconut noodle recipe. It is easy and super tasty.

Enjoy!

Peanut and coconut noodles from eatgood4life.com

This is how the sauce will look like right before you add the pasta. You can use brown rice pasta, egg noodles or the thin whole wheat spaghetti. Any of them will be fine. You can also add or replace any other veggies of your choice.

Peanut and coconut noodles

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Peanut and coconut noodles

Miryam's original recipe

Yield: 4 servings

Ingredients:

  • 1/2 cup organic smooth peanut butter
  • 4 garlic cloves
  • 1 tbsp coconut oil
  • 14 oz full fat can coconut cream, or coconut milk
  • 1 tbsp red curry paste
  • 1/4 cup reserved pasta water
  • 1/3 cup chopped peanuts
  • 12 oz broccoli slaw
  • 1 green pepper, sliced
  • 3 oz fresh organic spinach
  • 2 tbsp soy sauce
  • 12 oz thin whole wheat spaghetti

Directions:

Prepare spaghetti according to package instructions.

In a large skillet add the coconut oil and sliced pepper. Cook for 3-5 minutes. Add the garlic cloves and broccoli slaw and cook for another 3 minutes or so. Add the coconut cream, pasta water, curry paste, soy sauce and peanut butter. With a wire whisk, whisk until the peanut butter dissolves and the sauce is properly combined with the veggies.

Add the fresh spinach and chopped peanuts and incorporate well. Turn heat off and toss the cooked pasta with the sauce. Serve while still warm.

Note: I used 1/4 cup of the reserved pasta water because I used coconut cream. If you use coconut milk you may need just 1-2 tbsp of the reserved pasta water.

Recipe adapted from Momtastic

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30 comments

  1. The filling is just like ice cream :-) Love those freeze-dried raspberries!
    These bars look right up my alley.

  2. I must say this recipe is very exciting! I never thought of pulverizing my freeze-dried raspberries. Now, the possibilites are endless. :)

  3. These look so much like spring, I can hardly take it!! The raspberry flavor must be so bright and happy!

  4. Any suggestions for those of us so do not like coconut flavor but love raspberries? What could I sub for the canned coconut cream?

  5. Can you use frozen raspberries? I am having trouble finding freeze dried raspberries and the powder is super expensive. Do you freeze dry your own?

    • I buy them already dried. I have bought them at trader joes and whole foods. Use fresh if you can find the dry freeze ones. However, the mixture may be a bit harder when you freeze the bars due to the water content but I think they will still be good :-) Thanks for stopping by.

  6. Do you soak your cashews before hand

  7. Can you replace the dates with anything else?

    • I think any dried fruit of your choice would work. I have used prunes before and it was fine. If you see that the mixture is a bit dry just add one tablespoon of a liquid like almond milk or something and I think you should be fine :-)

  8. Do you have any raw, vegan recipes that’s don’t include nuts. Our school has a nut free policy.

  9. Is there anything i can use in substitution for the cashews? I love all your recipes, but can’t make most of them due to nut allergy.

  10. I’m assuming coconut cream is different than canned coconut milk. Could I use the milk somehow? If I use the heavy cream, do you still use 14 oz? This looks great and like something my daughter would let my grandchildren eat.

    • Yes the coconut milk is a bit more liquid like. You can still use the coconut milk but make sure if full fat otherwise it will be very water based and it will not turn out good. You can also use the 14 oz heavy cream if you like too. Thanks for stopping by!

  11. How long do these take to freeze?
    Have you tried them with other low calorie sweeteners such as Stevia or erythritol?

  12. My son has devoured the avocado and banana version of these in 2 days!! However, he won’t wait til they thaw. Is this bad for him and would he benefit from any of the nutrional value in frozen form? Thank you.

  13. Thank you! This is the only way he’ll eat avocado -delish. Love your site. :)

  14. I made these this morning for dessert tonight. I just took a “test bite” and, Oh. My. Goodness. They are beyond great! I did have 2 small issues when making them. 1) I read the ingredients well over 10 just to make sure I had the correct stuff. While pouring my filling on the crust I realized I used coconut MILK, not cream. So I had to freeze it a while before I poured the top layer. 2) I had to double the amount of the top layer to cover it. This is one of those kinda treats that it’s really going to be hard to limit our portion! Thank you so much:)

  15. For how long can I keep them in the freezer? Can I make them two dags ahead?

  16. I can only find 5 ounce cans of coconut cream. Any idea where I can order the larger size?

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