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.


Peanut and coconut noodles from

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


Peanut and coconut noodles

Miryam's original recipe

Yield: 4 servings


  • 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


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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  1. This is awesome! When you want something like phad thai but not the hassle of tracking down so many out-of-the-way ingredients. I’ve been cruising for some higer-fiber Thai alternatives and will try this out this week sometime.

  2. I have to admit, this looks fabulous. Wow

  3. This is quite the beautiful bowl of noodles! I love the peanut/coconut combo!!

  4. Ohhh my, how can you stay so fit looking and eating food this yum looking. Seriously, I could finish up the whole thing. Looks delicious. I’ve never used red curry paste for noodles and can’t wait to give it a try.
    Great recipe.

  5. This indeed looks delicious but way high in calories and fat. 51 grams of fat, with 28 being saturated fat. Healthy? I think not

  6. I was so looking forward to this! I found it very bland and very little flavor. A lady I fallow on fb posted the link and said she used curry powder instead of the red curry paste. I coudnt find the paste either so i used curry powder. It looks great but I was so dissapointed :(

    • Sorry it wasn’t of you liking. I am making it again next week. I found it to be extremely tasty. I really suggest using the curry paste, as it as a lot of spices and flavor in it. You can buy it on Amazon however I have also seen it at Trader Joes and shoprite here in NJ.

  7. Love this dish! I often use these flavors when poaching fish but love that you added noodles!!! Definitely making this!

  8. Hi Miryam,
    I’ve been looking at a few of your delicious recipes now and can’t wait to try some but I was wondering if you could please explain more about broccoli slaw to me? Is it just the way it is cut or is there more to it?
    Thanks for sharing your wonderful creations!!

    • Broccoli slaw is pretty much just shredded cabbage, carrots and other greens. I buy it at Trader Joes. If you can’t get it just shred your own raw cabbage, finely chopped is fine and shredded carrots I am sure you can find at any grocery store :-) Thanks for stopping by.

  9. Any substitute for red curry paste?

  10. This recipe is AMAZING! Added a few dashes of Chinese 5 spice and some red pepper flakes as well. Yummmm!

  11. what is the size of the can of coconut cream?

  12. I made these tonight with whole wheat udon noodles and added chicken and broccoli. They were delicious! My oldest doesn’t love coconut so I’m going to replace with broth next time. Two thumbs up!

  13. Is this dish suitable for freezing?

  14. This is my kind of noodle dish!

  15. Loving all the nuttiness in this dish! Can’t wait to give it a try :)

  16. I’m craving peanut noodles all of a sudden… it’s been way too long since I’ve made them!

  17. Peanut noodles are one of my favorite dinners! In fact, we’re having them tonight. I love the addition of red curry paste – will have to try this!

  18. I love peanut sauce, peanut butter is so good in savory dishes!

  19. These noodles look wicked good! Love that creamy peanut butter sauce.

  20. This looks so tasty!! Do you think I could substitute the wheat noodles for rice noodles? Thanks!

  21. Unfortunately I found this sauce to have almost no flavour??  The curry barely showed through and it was like eating peanut butter on noodles. 

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