Not finished slurpin’ down noodles? Check out our coconut curry veggie noodles and our Thai chicken peanut noodles.
They can be eaten cold from the fridge in the summer or hot from the stovetop in the winter. Oh, and they’re also delicious!
The heart of this dish is in the sauce and most of the ingredients that make up our superhero sauce are items we always have on hand in the pantry, making it an easy go-to on days you don’t have something prepared:
Creamy peanut butter: Our favorite is an all-natural salted smooth peanut butter. If you are in a pinch, you could use a processed peanut butter, but we find the natural allows the flavor to shine!
Coconut milk: Creamy richness from the can, we usually buy Aroy D.
Soy sauce: Providing that umami punch.
Honey: To add a hint of sweetness! If you only have maple syrup, you can sub it in.
Lime juice: Just a dash for tangy freshness.
Freshly minced garlic and ginger: For a flavorful, aromatic depth.
Chili (optional): The recipe calls for sriracha, but you could add a few slices of a fresh chili depending on your tolerance, or a dash of another favorite chili sauce (we also love sambal oelek!)
We also love how the cream of the coconut in the noodles contrasts against the citrus of this Vietnamese lemongrass chicken or these lemongrass Vietnamese meatballs. If this dish is the main, you could follow it up with matcha ice cream for a sensational, bitter-sweet, earthy treat. Mmm!
Did you make this?
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