Thai Coconut Noodles


Thai Coconut Noodles / Bev Cooks

Ummm, this is your new life. Your new got-nothing-to-make-for-dinner-so-noodles-it-is life.

But Thai! Thai COCONUT AND PEANUT BUTTER. (no it’s not frozen peanut butter, I’ll save you the time and make the joke myself.)

These are sloppy, soaked, silky, slurpalicious and seriously seductive. Let’s take a squint.

Thai Coconut Noodles / Bev Cooks

Okay, it seems like a lot, but really it’s just pantry staples. And this is the thing. I kept it ONLY NOODLES because sometimes life just calls for this. A huge bowl of nuttin’ but noodles. No veggies (add ’em in if you want!), no protein (be my guest if you need it!) – just STRAIGHT STRANDS.

I like alliteration, I’m sure you couldn’t tell.

Thai Coconut Noodles / Bev Cooks

All you do here is make a sauce and boil noodles. I mean, how cozy is that?

You’ll whisk the coconut milk, peanut butter, soy sauce, brown sugar, fish sauce (don’t smell it FOR THE LOVE OF EVERYTHING GOOD AND HOLY), scallions, sambal oelek and lime juice. Maybe a pinch of salt. Sliver of your blistered soul. Tear drop from a baby kitten. Whatever you have.

Thai Coconut Noodles / Bev Cooks

Then once the sauce is simmering and gawg, transfer the al dente Thai noodles (like, the stir-fry ones. the ones you use for Pad Thai.) straight over and toss toss toss toss tosostostostosotsotososossosossoosososossoososo until the lining your soul cavity crumbles into submission.

Thai Coconut Noodles / Bev Cooks

GURL. Here’s that final little sparkle power touch. Pulse some peanuts in a mini food processor until you get CRUMBS. Peanut gravel. AND also, you know that fried garlic that comes in a plastic jar from the Asian food markets? Grab one of those (or fry up your own if you’re an overachiever) and sprinkle it on at the end with the peanut gravel. Dudes, it adds that CRUNCH that you need with the noodles. Plus extra lime for zing and fresh cilantro and zip and BABEZZZZAAAAA. (<–this is me trying to lose followers apparently.)

Thai Coconut Noodles / Bev Cooks

And the more you toss, the silkier they get. Photographing noodles is hard biz, man. They’re way more glossy in person as you twirl and shove.

And tip! When you reheat later – add a splash of milk to help cream them up again. Boomy boom.

This is the brilliance – you can make this dish without PLANNING. Pantry and fridge staples (for the most part) and you’ve got shiny happy people all around ya dang table.

(Michael Stipe sold separately.)

Thai Coconut Noodles / Bev Cooks

Face planting encouraged.

Thai Coconut Noodles
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  • 14 oz Thai noodles
  • 1 (13.5 oz) can coconut milk
  • 3-4 Tbs. smooth peanut butter
  • 1/3 cup soy sauce
  • 1 Tbs. brown sugar
  • 1 Tbs. sambal oelek
  • 4 scallions, finely sliced
  • 1 tsp fish sauce
  • Juice from half a lime (plus the other have for garnish)
  • Peanuts (finely chopped in a food processor), for garnish
  • Fried garlic, for garnish
  • Pinch of salt
  • Fresh cilantro for garnish


  1. Bring a large pot of salted water to a boil. Cook the Thai noodles according to package directions, just a few minutes until tender.
  2. In the meantime, in a large sauce or sauté pan, whisk together the coconut milk, peanut butter, soy sauce, brown sugar, samba oelek, scallions, fish sauce and lime juice. Let that simmer for just a few minutes. Taste it. Need a pinch of salt? Depending on your soy sauce, it might be salty enough. If not, throw a pinch in!
  3. Transfer the noodles into the sauce and toss until silky and coated.
  4. Serve garnished with fresh cilantro, extra lime wedges, a sprinkling of chopped peanut and fried garlic. SO GOOD you will not believe.
  5. Serves four!
  6. when reheating, add a splash of milk to help cream it up again

Thai Coconut Noodles / Bev Cooks


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13 Responses to Thai Coconut Noodles

  1. CJ | A Well-Read Tart March 19, 2019 at 12:03 pm #
    Yup. YUP. I have most of these ingredients in my pantry and fridge right now. I think this will need to be made SOON, especially since my local Thai restaurants leave much to be desired. (This is the part nobody tells you about when you move toa more remote area -- your good take out options greatly decrease!)
  2. Karen March 19, 2019 at 2:14 pm #
    I have ? could I make it spicy?
    • Bev Weidner March 20, 2019 at 7:06 am #
      What do you have?! I think it erased your word and put a question mark in its place. Ask me again!
      • Anonymous March 20, 2019 at 4:59 pm #
        can I make this spicy , and what would I use?
        • Bev Weidner March 20, 2019 at 5:16 pm #
          Definitely! Another glug of sambal right at the end, or even a drizzle of sriracha over the finished will spice it right up!
  3. Susan March 20, 2019 at 10:09 am #
    What the heck is sambal oelek (sounds like a character in the novel A Man Called Ove) and when do I buy it?
    • Bev Weidner March 20, 2019 at 10:28 am #
      Ha! I'm starting Ove this weekend, so now I'm intrigued. :) Sambal is a chili paste! As opposed to the sauce form - sriracha. Same rooster on the front! You can get it anywhere, right in with the soy sauce. This stuff!
  4. Alexandra B March 26, 2019 at 1:09 pm #
    I made this yesterday. My sauce turned out a lot darker. As soon as I put the soy sauce in I knew something was off because it didn't look like yours. Was 1/3 Cup of regular soy sauce a typo? I felt that the soy sauce became the predominant flavor. Did you use low sodium soy sauce?
    • Bev Weidner March 26, 2019 at 1:21 pm #
      Oh no! I'm so sorry about this! It's a full 1/3 cup regular soy sauce, so I'm not sure why it was so different. It DOES taste a little bit soy-ish, but shouldn't be overwhelming. More coconut and peanut butter, than anything. I'm so bummed for this, and sorry it didn't turn out for you!
      • Alexandra B March 27, 2019 at 3:11 pm #
        I will give low sodium soy sauce a try next time!
  5. Ashley March 27, 2019 at 9:01 am #
    Made this last night and it was delicious! I subbed Coconut Aminos because I realized last minute I was out of soy sauce. My sauce was a little darker in color but it tasted mostly of coconut and peanuts. From planning to dinner was just a few minutes and I'm totally making this again for an easy dinner. Served it with leftover chicken (Korean chicken from How Sweet Eats). Thanks!!


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