Coconut Pandan Noodles with Creamy Peanut Sauce

Ingredients

In this American adaptation, Lot chong nam kathi is transformed into Coconut Pandan Noodles with Creamy Peanut Sauce. The original Thai dish typically uses pandan-flavored rice noodles, while this version incorporates coconut milk into the noodles for added richness. Additionally, the peanut sauce is made creamier and more indulgent to suit the American palate. We alse have the original recipe for Lot chong nam kathi, so you can check it out.

• 200g (7 oz) rice flour 200g (7 oz) rice flour
• 50g (1.8 oz) tapioca starch 50g (1.8 oz) tapioca starch
• 100ml (3.4 fl oz) pandan juice 100ml (3.4 fl oz) pandan juice
• 200ml (6.8 fl oz) coconut milk 200ml (6.8 fl oz) coconut milk
• 1/4 cup (60g) creamy peanut butter 1/4 cup (60g) creamy peanut butter
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/4 teaspoon chili flakes 1/4 teaspoon chili flakes
• Chopped peanuts and fresh cilantro, for garnish Chopped peanuts and fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, tapioca starch, pandan juice, and coconut milk. Stir until well combined and a smooth batter is formed.
2. 2.
   Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a ladleful of the batter onto the pan and spread it out into a thin layer. Cook for 1-2 minutes until the edges start to lift. Flip the noodle sheet and cook for another 1-2 minutes. Repeat with the remaining batter.
3. 3.
   Once all the noodle sheets are cooked, roll them up and slice into thin strips to create the coconut pandan noodles.
4. 4.
   In a saucepan, combine the peanut butter, soy sauce, brown sugar, lime juice, garlic powder, and chili flakes. Cook over low heat, stirring constantly, until the sauce is smooth and well combined.
5. 5.
   Serve the coconut pandan noodles with the creamy peanut sauce. Garnish with chopped peanuts and fresh cilantro.

Treat your ingredients with care...

• Pandan juice — If pandan juice is not available, you can substitute it with pandan extract or essence. Use 1 teaspoon of pandan extract for every 100ml of water.
• Creamy peanut butter — Opt for natural peanut butter without added sugar or oil for a healthier option. If you prefer a stronger peanut flavor, use chunky peanut butter instead.

Tips & Tricks

• To prevent the noodle sheets from sticking together, place them on a parchment-lined tray and separate each layer with parchment paper.
• For a spicier kick, add a pinch of cayenne pepper or a few drops of hot sauce to the peanut sauce.
• Customize the dish by adding your favorite vegetables or protein, such as sautéed bell peppers, tofu, or grilled chicken.

Serving advice

Serve the Coconut Pandan Noodles with Creamy Peanut Sauce as a main course or as a side dish alongside grilled meats or stir-fried vegetables. Garnish with chopped peanuts and fresh cilantro for added texture and freshness.

Presentation advice

Arrange the coconut pandan noodles on a platter, allowing the vibrant green color to shine. Drizzle the creamy peanut sauce over the noodles and sprinkle with chopped peanuts and fresh cilantro. Serve with lime wedges on the side for an extra burst of tanginess.