Name: Spicy Peanut Noodles with Fresh Coriander Leaves
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: Serves 4–6 as part of a multi-course meal
Cuisine: Thai
Ingredients: ½ cup (120 g) creamy peanut butter; 1 teaspoon minced galangal or fresh ginger; ½ teaspoon ground turmeric; ½ cup (28 g) fresh coriander leaves (cilantro) plus more for garnish; 1 teaspoon thick red curry paste; 1 teaspoon freshly squeezed lime juice; ½ cup (125 ml) Basic Chicken Stock or store-bought; 1 tablespoon high-heat cooking oil; 1 teaspoon sesame oil; ½ tablespoon fish sauce (nam pla); 1 teaspoon palm or brown sugar; ¾ cup (185 ml) coconut milk; 8 oz (250 g) dried linguini; 1 small shallot, finely sliced; 1 fresh red or green chili, preferably Thai, deseeded and finely sliced; 1 garlic clove, minced

Preparation info

Serves
4–6
as part of a multi-course meal

Difficulty
Easy
Ready in
25 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

I wanted to create a Thai version of Chinese sesame peanut noodles and came up with this fabulous recipe. It’s perfect for picnics and potlucks because you can make it in advance and it can be served at room temperature. For a vegan version of this recipe, substitute the chicken stock with vegetable broth and the fish sauce with soy sauce.