Transform your mealtime with effortless Panang Noodles! Just a sauce spin in the blender, a mingle with piping hot rice noodles, and a lavish sprinkle of toppings for a delightful dish that is ready in 20 minutes!
Let’s be honest. We’re all here for the toppings, am I right? I mean, I love a bowl of creamy, spicy, peanut-y noodles as much as the next person. But I mainly eat these panang peanut noodles for the toppings.
I love these Panang curry noodles served at room temperature, but if you just can’t wait, you’re welcome to eat them hot.
Table of Contents
What is Panang Curry Noodles?
Panang Curry Noodles is a dish inspired by Thai cuisine, combining the rich, aromatic flavors of Panang curry with noodles. It typically involves rice noodles coated in a savory and slightly sweet sauce made from Panang curry paste, coconut milk, and other ingredients like peanut butter, soy sauce, and various spices. The curry paste itself is a blend of herbs and spices, including lemongrass, kaffir lime leaves, galangal, and chilies. The dish is often garnished with ingredients like lime wedges, chopped peanuts, and fresh herbs.
Reasons to Love These Panang Noodles
- Panang Curry Noodles offers a perfect harmony of sweet, spicy, and savory tastes.
- I love that this dish is easy to make. Their simplicity in preparation makes them ideal for quick, hassle-free cooking.
- The ability to customize with various toppings like vegetables, meats, or crispy tofu caters to a wide range of dietary preferences and cravings.
Recipe Ingredients
- Peanut Butter: Adds a rich, nutty flavor and creamy texture to the sauce.
- Soy Sauce: Provides the savory umami element, essential for depth of flavor.
- Panang Curry Paste: Key for imparting a distinct, aromatic Thai flavor with a hint of spice.
See the recipe card for full information on ingredients and quantities.
Variations
- Tamari for Soy Sauce: Use tamari in place of soy sauce for a gluten-free tamari option that keeps the umami richness intact.
- Add Coconut Milk: Replace ⅓ cup of water in the sauce with the same amount of coconut milk. This substitution will add a creamy texture and a subtle, sweet flavor that complements the spiciness of the curry paste. Adjust the thickness of the sauce as needed.
- Red Curry Paste for Panang Curry Paste: Use red curry paste as a substitute for Panang curry paste to retain a similar Thai spice profile and complexity.
How to Make Panang Noodles
Step #1: Bring a pot of water to a boil and cook the rice noodles according to package directions. Remove the noodles from the water when they are ‘al dente’ to prevent overcooking. Drain.
Step #2: Meanwhile, while the noodles are cooking, combine all the sauce ingredients along with ⅓ cup of water in the bowl of a food processor or blender. Pulse until smooth.
Step #3: When the noodles are cooked and drained, transfer them to a large mixing bowl. Pour the prepared sauce over the noodles and toss well.
Step #4: Immediately add the carrot, bell pepper, and scallion, and fold them into the noodles.
Step #5: Divide the noodles into serving bowls and top as desired. Squeeze lime juice over the top and enjoy!
Expert Tips
Sauce Consistency: Adjust the consistency of your sauce to your liking by adding more or less water. Remember, the sauce will thicken slightly when mixed with the hot noodles, so you might want to keep it on the thinner side when blending.
Taste as You Go: Before adding the sauce to the noodles, taste it and adjust the seasoning if necessary. You might want more soy sauce for saltiness, lime juice for acidity, or brown sugar for sweetness, depending on your personal preference.
Frequently Asked Questions
Yes, a regular blender works well to create a smooth, evenly mixed sauce.
Medium to wide flat rice noodles are ideal for absorbing the sauce, but you can use any rice noodles available.
Yes, you can add chicken, beef, or shrimp. Cook separately and mix in with the noodles and sauce.
Yes, you can add any of your favorite vegetables, including broccoli and mushrooms.
Storage Info
Store leftover Panang Peanut Noodles in an airtight container in the refrigerator; they’ll stay good for up to 3-4 days. Freezing is not recommended as it can significantly alter the texture of the noodles and vegetables.
For reheating, gently warm the noodles in a microwave, stirring occasionally, or reheat them in a pan over low heat. If the noodles seem dry, add a small amount of water or extra sauce to retain moisture and flavor during the reheating process.
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Panang Noodles Recipe
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Ingredients
For the Peanut Noodles
- 8 ounces rice noodles
- 1 large carrot - shredded (reserve a pinch for topping)
- 1 large bell pepper - very thinly sliced
- 2 scallions - sliced (white parts only, reserve green for topping)
For the Sauce
- 1/2 cup peanut butter - crunchy or creamy
- 1/3 cup low sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp canola oil
- 1 tablespoon brown sugar
- 1 tablespoon sambal oelek chili paste - optional
- 1 tablespoon panang curry paste
- 1 tablespoon freshly grated ginger root
- 3 cloves garlic - peeled, roughly chopped
For the Toppings
- Chopped roasted peanuts
- Sliced green scallion
- Chopped fresh cilantro leaves
- 1 lime - quarterered
- Sesame seeds - optional
Instructions
- Bring a pot of water to a boil and cook the rice noodles according to package directions. Remove the noodles from the water when they are 'al dente' to prevent overcooking. Drain.
- Meanwhile, while the noodles are cooking, combine all the sauce ingredients along with ⅓ cup of water in the bowl of a food processor or blender. Pulse until smooth.
- When the noodles are cooked and drained, transfer them to a large mixing bowl. Pour the prepared sauce over the noodles and toss well.
- Immediately add the carrot, bell pepper, and scallion, and fold them into the noodles.
- Divide the noodles into serving bowls and top as desired. Squeeze lime juice over the top and enjoy!
NOTES
Nutrition
So delicious! I discovered your recipe about a week ago and have made it twice already. It’s so quick and flavorful, and I love the balance of peanut and curry flavors. Thanks!
Quick and honestly hard to mess up! Delicious meal my friends have requested repeatedly