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Richard Blais’ Coconut Noodles with Peanut Sauce Recipe

This is one of our favorite dishes we’ve made on the show, and we have chef Richard Blais to thank for it!

Coconut noodles may seem daunting, but they are so worth stepping out of the comfort zone. Plus, they are an incredibly tasty alternative for those who can’t have gluten. Look for green coconuts that sound as though they have a lot of liquid.(Click here to learn how to properly crack open a coconut.) If you can’t find green coconuts, or decide you’d rather stick with store-bought noodles, the peanut sauce is a must-try and is sure to become a dinner staple. 

Coconut Noodles with Peanut Sauce
Serves 4


For the coconut noodles:
4 young, green coconuts

For the peanut sauce:
1/2 cup (creamy or chunky) peanut butter
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1 teaspoon sriracha sauce
1 teaspoon granulated sugar
1 teaspoon fish sauce
Grated zest and juice of 1 lime

For serving:
1 tablespoon chopped fresh cilantro flowers or leaves
1 tablespoon chopped mint


1. Make the coconut noodles: Lay one coconut on its side. Using a large knife, chop off the pointed end by a few inches. Cut away the husk until you see the white, meaty flesh. Drain the coconut water into a container and reserve for another use. With a palette knife, gently remove the flesh from the shell, keeping it in long sheets, if possible.

2. Lay flesh on a large cutting board and slice into 1/8-inch-wide “noodles”. Transfer to a large mixing bowl. Repeat with remaining coconuts.

3. Make the peanut sauce: In a blender or the bowl of a food processor fitted with a metal blade, combine peanut butter, soy sauce, ginger, garlic, sriracha, sugar, fish sauce, and lime zest and juice. Pulse until smooth, and the sauce resembles heavy cream. If the sauce is too thick, add 1 tablespoon or up to 1/4 cup of water to loosen and get the right consistency.

4. Pour peanut sauce over the noodles, and gently toss until coated. Garnish with cilantro and mint. 

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