Thai Peanut Noodles Recipe

by Katie Chin, Tastemaker in Residence


8 oz. dried fettucini 
3/4 cup smooth peanut butter 
3/4 cup coconut milk 
1/4 cup water 
4 tsp. red curry paste 
2 Tbsp. freshly squeezed lime juice 
3 Tbsp. soy sauce 
3 Tbsp. brown sugar 
1/8 tsp. Srircha 
½ cup blanched snow peas, julienned 
½ cup carrot, cut into matchsticks 
Crushed roasted peanuts for garnish 


  1. Boil the pasta according to package directions. Rinse, drain and set aside. 
  2. Heat the peanut butter, coconut milk, water, red curry paste, lime juice, soy sauce, brown sugar and crushed red pepper over medium-low heat in a saucepan until the mixture begins to simmer, stirring constantly. Add the snow peas and carrots and stir for 30 seconds. Transfer to a large bowl. 
  3. Add the reserve pasta and toss until pasta is coated. Garnish with crushed peanuts.