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Thai Noodles

Thai Noodles (Albitz recipe image
This comforting Thai-inspired noodle dish combines al dente pasta with a rich, savory sauce made from peanut butter, coconut milk, and warm spices like curry powder and cloves. The sweetness of brown sugar and lime balances the savory soy and Worcestershire sauces, while fresh cilantro and basil add a bright herbal finish. Sautéed cabbage and onions provide a tender, slightly sweet vegetable component that absorbs the creamy sauce beautifully. It's a quick, flavorful weeknight meal that feels indulgent yet simple to prepare. Perfect served with a light side salad or steamed greens to balance the richness.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 366.3
Dietary: Vegetarian
Description
This comforting Thai-inspired noodle dish combines al dente pasta with a rich, savory sauce made from peanut butter, coconut milk, and warm spices like curry powder and cloves. The sweetness of brown sugar and lime balances the savory soy and Worcestershire sauces, while fresh cilantro and basil add a bright herbal finish. Sautéed cabbage and onions provide a tender, slightly sweet vegetable component that absorbs the creamy sauce beautifully. It's a quick, flavorful weeknight meal that feels indulgent yet simple to prepare. Perfect served with a light side salad or steamed greens to balance the richness.
Ingredients
  • 3 cup Chopped cabbage
  • 1 md Onion; chopped
  • 1 1/2 teaspoon Oil
  • 9 ounce Pasta shapes
  • 1/4 cup Crunchy peanut butter
  • 1 tablespoon Fresh lime juice
  • 1 1/2 teaspoon Brown sugar
  • 1 1/2 teaspoon Soy sauce
  • 1 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Crushed red pepper
  • 1/2 teaspoon Curry powder
  • 1/8 teaspoon Ground cloves
  • 1 clove Garlic, minced or mashed
  • 7 oz Coconut milk
  • 1 tablespoon Chopped fresh cilantro
  • 1 teaspoon Chopped fresh basil
Directions
  1. 1
    Heat oil in a large skillet over medium heat.
  2. 2
    Add chopped onion and cabbage, sautéing until just softened, about 3-4 minutes.
  3. 3
    Transfer the sautéed vegetables to a large serving bowl and set aside.
  4. 4
    Bring a pot of salted water to a boil and cook pasta shapes until al dente.
  5. 5
    Drain the pasta and add it directly to the bowl with the vegetables.
  6. 6
    In a small saucepan, combine peanut butter, lime juice, brown sugar, soy sauce, Worcestershire sauce, crushed red pepper, curry powder, ground cloves, and minced garlic.
  7. 7
    Heat the sauce mixture gently over low heat, stirring constantly.
  8. 8
    Gradually whisk in the coconut milk until smooth and well combined.
  9. 9
    Continue heating the sauce until warm, but do not allow it to boil.
  10. 10
    Pour the warm sauce over the pasta and vegetable mixture.
  11. 11
    Toss everything together until evenly coated.
  12. 12
    Fold in the chopped fresh cilantro and basil.
  13. 13
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 366.3kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 35.6mg2%
Total Carbohydrate 69.0g23%
Dietary Fiber 9.0g36%
Sugars 7.9g
Protein 13.9g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai noodles, peanut sauce, coconut milk, cabbage stir fry, vegan pasta, curry noodles, quick dinner, plant based, peanut butter sauce, asian inspired, weeknight meal, comfort food, noodle bowl, herb garnish, spicy sweet, easy recipe
Read it online: https://www.chefs-mate.com/recipe/thai-noodles-albitz/