Thai Peanut Ramen Noodles gives instant ramen a makeover with a mouthwatering peanut sauce! This easy ramen noodles recipe is ready in ten minutes!
YES, more fun homemade ramen noodles! Or, maybe we should call them semi-homemade since they are packaged noodles. But, the sauce is what it's all about anyway. Ever since I made my Sesame Garlic Ramen Noodles, you guys have been raving and asking for more. In December we put up another fun and super tasty Garlic Parmesan Ramen Noodles Recipe. But, so far, these Thai Peanut Ramen might just be my personal favorite!
How To Make Thai Peanut Ramen Noodles:
- Start by cooking your noodles according to the package directions. DO NOT use the seasoning packet that comes with the noodles. Toss it out, you won't need it for this recipe.
- While the noodles are cooking you will whisk together your super simple sauce. You don't even need to warm the sauce up for this recipe.
- The sauce consists of creamy peanut butter, soy sauce, chili sauce, sesame oil, and a bit of honey. You will whisk it until it is as smooth as you can get it. If there are a few lumps of peanut butter, that's ok. The sauce kind of melts and thins out once you put it on the hot noodles.
- Once your noodles have finished cooking, drain them well and toss with the peanut sauce. You will want to add the ramen to the sauce right away while they are hot to ensure the sauce coats the noodles. I find it easiest to toss them with tongs.
- You can serve as is, or top with sliced green onions and crushed peanuts if desired!
- NOTE: These noodles are generally best eaten the same day. I don't recommend reheating them, however, they are good cold.
Thai Peanut Ramen Noodles
- 3 3 Ounce Packages Ramen Noodles
- ¼ Cup Creamy Peanut Butter
- 3 Tablespoons Low Sodium Soy Sauce
- 1 Tablespoon Chili Garlic Sauce
- 2 teaspoons Sesame Oil
- 2 Teaspoons Honey
- 2 Green Onions Sliced Optional
- 2 Tablespoons Crushed Peanuts Optional
- Cook the ramen noodles according to package directions (without the spice packet). Drain and set aside.
- In a medium bowl whisk together the peanut butter, soy sauce, chili sauce, sesame oil, and honey.
- Pour the sauce over the noodles and toss to coat.
- Serve topped with sliced green onions and crushed peanuts if desired.
A hot, hot pan is key. I found stirring worked better in my not-cast iron pan. It's hard not to get fried cornstarch wads mixed with the tofu.
Sarah Meagher says
I love it, I am only using it on one package of noodles so it on the peanuty side but still very good. I struggled a little with not being able to mix the sauce, but I think I was using too small a bowl. I will had veggies and such next time
This was GREAT! I loved it
It was okay to me the peanut butter overpowered everything else. Will be using less next time
This is BEYOND delicious!!!! I didn’t have green onions/scallions so added cilantro and topped off with some tri colored sesame seeds. Didn’t have honey so substituted with maple syrup. Doubled sauce recipe and way more noodles and I’m in heaven!!! Thank you 🙂
I made this recipe tonight and I loved it. It was really simple and had lots of flavor. The amount of Chili Sauce was just right for my heat preference. I will definitely be making this recipe on a regular basis.It’s perfect as the recipe is but you could definitely add meat or vegetables if you wanted. Thank you for sharing this recipe.
Kendra Mcdowell says
10/10 so good my sister loved it and will make again
Nate Bloyd says
I do chili ramen, cook the noodle and separate from water. Take a little noodle water and wisk in (start) with a half table sp. of PB ,table spoon of buffalo sauce, half cup crushed cheese-it, through noodle back in and toss it in add more or less of any ingredients mix till thick and sprinkle the chili packet on top and toss one time . Leave a little chili seasoning on top. Let set for 3 min so cheese it's mix well and soften. THIS GOT ME THROUGH 90 days in hell! Enjoy.
Megan Holguin says
This was a very simple and delicious recipe to make! I absolutely love pad Thai and this was pretty close! I think my peanut butter was a little took thick for this recipe but it just made it richer in flavor! Definitely would make this again thank you for a wonderful recipe!
Caitlin Crossin says
I like a more brothy ramen. Do you think the broth would be good if you didn't drain the noodles and just added the sauce to the noodle water?
Yumm!!! I added lemon grass and season rice wine vinegar. Served it with diced bell peppers and green onion. The sauce gets better with time so if you know you want this dish tomorrow make the sauce today.
Thanks for the recipe.
Jessica Bateman says
This was really good and easy to make. I am going to use only one teaspoon of the sesame oil and add one teaspoon of rice vinegar next time because I thought the sesame oil overpowered the sauce a bit too much. We also substituted the syrup with agave instead because it has a lower glycemic value.
I cut up some green cabbage and blanched it with the hot noodle water after taking out the cooked ramen with tongs. Whatever noodles were left in the water came out with the cabbage in the strainer. We topped the bowl off with sesame seeds instead of the peanuts because we didn't have any. I think chunky peanut butter would add the same effect really.
Patty Eilers says
Very quick and easy to make. Mine turned out to be very rich but I think it may have been the thickness of my peanut butter. I also added Siracha to spice it up a bit more. I think this would be great with some snow peas and red bell pepper added to it--will try that next time.
Thank you for providing such a good basic recipe!
This recipe is my new go-to lunch! I make it just like the recipe but add baked tofu and cucumber to make it feel more like a meal. Thank you!
Carly Gaudet says
Could I use almond butter instead of peanut butter, because my daughter is allergic?
Carly Gaudet says
And can I use Sriracha instead of chili sauce
Yes, almond butter should work fine, and chili sauce 🙂
Could tamarind sauce be substituted for the peanut butter? I find it's lighter and not as gooey as peanut butter but provides an authentic pad thai flavor.
Yes, I think that would work just fine 🙂
I can’t tell from recipe. Hot or cold? Which is the best?
We prefer it hot 🙂
Our family loved this! My 5 year old made the sauce herself and was so proud. My husband added sriracha. To his.