Pilar Valdes' Noodles with Curried Peanut Sauce

Growing up in the Philippines, peanut butter was used mostly in savory preparations and I love deploying this common and versatile ingredient that way. I’ve been using this recipe since my early catering days— it’s simple to make, ridiculously addictive and flexible enough to go from dip, to simmer sauce to dressing just by adjusting the viscosity. My favorite way to serve it is as a dip with some crunchy crudite and crostini and quick pickles. (By adding some water, it becomes a great sauce for one of the tastiest noodle dishes ever.) The sauce can be made ahead and kept in an airtight container in the refrigerator for up to 1 week.

A note on peanut butters. Not all peanut butters are created equal! For this recipe, definitely get your hands on a creamy peanut butter - but take note of the added sugar content. If sugar is listed in your ingredients, feel free to decrease the amount of honey listed below, to taste. 


Noodles with Curried Peanut Sauce

  • 1 Tsp Unrefined Coconut Oil
  • 1 Tbsp Thai Red Curry Paste
  • 1 Cup Unsweetened Coconut Milk
  • 1 Tbsp Unseasoned Rice Vinegar
  • 1 Tsp Fish Sauce
  • 2 Tbsp Honey
  • 1 Tbsp Soy Sauce
  • 2/3 Cup Creamy Peanut Butter
  • Juice of 1 Lime
  • 1 Tsp Sriracha
  • Chinese Wheat Noodles Pre-Cooked (You can make this with almost any noodle - lo mein, spaghetti or even Ramen!)
  • 1 Tbsp Crushed Peanuts Optional (for garnish)