One-Pot Thai Coconut Peanut Noodles
Slurpable rice noodles tossed with creamy coconut milk, peanut butter, and fresh lime come together in one pot for a satisfying, vegan-friendly lunch with a bold Thai-inspired flavor punch.
Equipment
- Medium pot
- Spoon
Ingredients
- 4 ounces rice noodles
- 1 cup coconut milk full fat or light
- 1 cup water
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon sriracha or chili sauce
- 1 lime lime juice zested and juiced
- 2 tablespoons chopped peanuts for topping
- 1/4 cup cilantro leaves optional
Instructions
- In pot, combine coconut milk, water, peanut butter, soy sauce, sriracha, lime zest, and juice. Bring to a simmer over medium heat.
- Add noodles and cook 5–7 minutes, stirring, until noodles are soft and sauce thickens.
- Serve hot, topped with peanuts and cilantro.
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- Rice noodles cook fast and are lightweight—perfect for the trail. Coconut milk and peanut butter give creamy richness with little effort.
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- Steaming bowl of glossy coconut peanut noodles, topped with crushed peanuts and cilantro, set on a weathered picnic table, propane stove and backpack in background, sunlight gleaming, 1920x1280, shallow depth of field, outdoor magazine lunch presentation.
Notes
Rice noodles cook fast and are lightweight—perfect for the trail. Coconut milk and peanut butter give creamy richness with little effort.