Fried Peanut Vegetable Noodle recipe

Overhead view of fried peanut vegetable noodles with crushed peanuts and cilantro. — Chewy vegetable noodles tossed in a creamy peanut-coconut sauce.

5.0 from 1 vote

Some nights call for a noodle dish that feels rich and comforting but still comes together quickly. This Cambodian-style stir-fry fits that mood. Chewy vegetable noodles get tossed in a creamy peanut sauce with coconut milk, lime, garlic, and a gentle touch of curry.

The sauce is the heart of the dish. Peanut butter brings richness, lime juice cuts through it, and curry powder or red curry paste adds a warm, savory note. You can use tofu, chicken, shrimp, or sliced meat, so it works with what you have on hand.

What You Need

The ingredient list is short and flexible. Vegetable noodles are the base, and smooth peanut butter does most of the flavor work in the sauce. Coconut milk makes the sauce creamy, while soy sauce, lime juice, and sugar balance it. A little curry powder or red curry paste and crushed chili add depth without making the dish too spicy.

For the stir-fry, you only need sesame oil and garlic. The protein is up to you: tofu, chicken, shrimp, or sliced meat all work. Crushed peanuts and fresh cilantro or green onion finish the noodles at the end.

This sauce is close to the creamy peanut sauce used in Khmer Krom peanut sauce, but it is loosened with coconut milk so it coats every strand of noodles.

Equipment

Wok or large frying pan: To stir-fry the garlic, protein, and noodles over high heat without crowding them.
Chef’s knife: To mince the garlic and slice the protein into bite-size pieces.
Cutting board: To safely prepare the garlic and protein before cooking.
Mixing bowl: To whisk the peanut sauce ingredients together before they go into the wok.
Measuring cups: To measure the coconut milk or broth.
Measuring spoons: To measure the peanut butter, soy sauce, lime juice, sugar, curry powder, and chili.
Wooden spoon or spatula: To stir the noodles and sauce quickly so the garlic does not burn.
Serving plate or shallow bowl: To serve the noodles hot with the garnishes on top.

How to Make Fried Peanut Vegetable Noodles

Step 1: Mix the Peanut Sauce

In a mixing bowl, combine the coconut milk or broth, smooth peanut butter, soy sauce, lime juice, sugar, curry powder or red curry paste, and crushed chili. Stir until the peanut butter dissolves and the sauce looks smooth. Taste it, and adjust the lime, sugar, or chili to your liking.

Step 2: Stir-Fry the Garlic and Protein

Heat the sesame oil in a wok over medium-high heat. Add the minced garlic and stir-fry until it turns lightly golden and smells fragrant. Be careful not to let it burn. Add your choice of protein and stir-fry until it is cooked through and tender. If you use tofu, cook it until the edges are lightly browned.

Step 3: Add the Noodles

Add the vegetable noodles to the wok. Toss them with the garlic and protein until they are evenly mixed and starting to heat through. If the noodles are dry or clumped together, loosen them gently with your spoon.

Step 4: Stir in the Sauce

Pour the peanut sauce over the noodles. Stir quickly and continuously so the sauce coats every strand. Keep tossing until the noodles are hot and the sauce thickens slightly around them. Turn off the heat.

Step 5: Garnish and Serve

Sprinkle the crushed peanuts or sesame seeds over the top. Add fresh cilantro or green onion if you like. Serve the noodles hot, right away.

Cooking Tips

Keep the garlic moving. Garlic can go from golden to bitter quickly, so stir it constantly and lower the heat slightly if needed.
Taste the sauce before cooking. The sauce is the main flavor of the dish, so adjust the lime, sugar, and chili before it goes into the wok.
Use smooth peanut butter. It blends into the coconut milk more easily than crunchy peanut butter, which can leave the sauce grainy.
Have everything ready before you turn on the heat. The stir-fry moves fast, so measure the sauce and prep the garlic and protein first.

How to Serve

Serve the noodles as a main course for lunch or dinner. A side of sliced cucumber, pickled vegetables, or a simple green salad adds freshness. If you like extra heat, put crushed chili or chili oil on the table.

For another peanut noodle idea, try our Thai rice noodle with peanut sauce. You can also browse more Cambodian rice and noodle recipes for other quick meals. If you prefer a cold noodle dish, our peanut sesame noodle salad is a good change of pace.

Recipe Notes

The recipe works with ½ can of coconut milk or ½ cup of chicken broth or water. Coconut milk gives the richest sauce, while broth or water makes it lighter.
If using red curry paste instead of curry powder, start with 1 teaspoon and taste the sauce. Brands vary in heat and salt.
The crushed peanuts and sesame seeds are a garnish, so use one or both depending on what you have.

Frequently Asked Questions

What protein works best in this recipe?

The recipe is designed for 1 cup of sliced meat, shrimp, chicken, or tofu. Tofu keeps it vegetarian, while chicken or shrimp cook quickly in the wok. Sliced pork or beef also works if you cut it thin.

Is this dish spicy?

The 1 teaspoon of crushed chili gives a mild warmth, especially when spread across two or three servings. The curry powder or red curry paste adds flavor more than intense heat. You can add more chili if you want a spicier sauce.

How should I store leftovers?

Cool the noodles and refrigerate them within two hours of cooking. Store them in a covered container and eat within three to four days. Reheat leftovers until steaming hot all the way through. The USDA leftovers guidance explains the two-hour rule and safe reheating temperatures.

Does this recipe contain allergens?

It contains peanuts and sesame. If you have a sesame allergy, check the labels on your sesame oil and soy sauce, because sesame is now a major food allergen in the U.S. The FDA sesame guidance explains what to look for on packaging.

Final Thoughts

This noodle dish is a good reminder that a short ingredient list can still deliver a lot of flavor. The peanut sauce comes together in one bowl, and the wok does the rest. Once the garlic and protein are ready, the noodles and sauce take just a few minutes. Serve it hot, with plenty of crushed peanuts on top.