Thai Noodles

This is the weeknight pasta that tastes like you ordered takeout but took half the time and cost a fraction of the price.

A silky peanut-coconut sauce (peanut butter, coconut milk, lime juice, soy sauce, and curry powder) coats bow-tie or shell pasta along with sautéed cabbage and onions. Fresh cilantro and basil get stirred in at the end, adding bright herbal notes that cut through the richness.

The whole thing comes together in 30 minutes, uses mostly pantry staples, and reheats beautifully for lunch the next day. It’s the kind of recipe you’ll make on repeat once you realize how easy it is.

Kitchen Tips

• Use crunchy peanut butter for extra texture (or add chopped peanuts at the end)
• Add coconut milk gradually while heating to prevent curdling (never let it boil)
• Cook the pasta al dente since it’ll continue softening in the warm sauce
• Prep the herbs while the pasta cooks to save time
• Thin leftover sauce with a splash of water or coconut milk when reheating

Variations

• Protein Boost: Add grilled chicken, shrimp, or crispy tofu for a complete meal
• Veggie Loaded: Toss in bell peppers, snap peas, or shredded carrots with the cabbage
• Spicy Peanut: Add 1-2 tsp sriracha or red curry paste for heat that builds