A rich and creamy noodle sauce made with Thai red curry paste, coconut milk, and peanut butter. It’s bold, spicy, a little sweet, and ridiculously easy to make. Perfect for coating noodles, tossing with tofu or shrimp, or spooning over rice.
1. If you want a spicier sauce, use more curry paste or add a bit of chili oil at the end.
2. You can store the sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.
3. For a vegetarian version, substitute soy sauce or a vegan fish sauce for the regular fish sauce.
4. This sauce goes especially well with wide rice noodles, ramen, or udon, but you can use any noodles you like.