Thai Peanut Ramen Noodles gives instant ramen a makeover with a mouthwatering peanut sauce! This easy ramen noodles recipe is ready in ten minutes!
RAMEN NOODLES:
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.
Enjoy!
~Nichole
Thai Peanut Ramen Noodles
Thai Peanut Ramen Noodles gives instant ramen a makeover with a mouthwatering peanut sauce! This easy ramen noodles recipe is ready in ten minutes!
Ingredients
- 3 3 Ounce Packages Ramen Noodles
- 1/4 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
Instructions
- 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.
Notes
NOTE: Please use low sodium soy sauce for this recipe. If your soy sauce isn't low sodium, you will need to adjust the amount to taste or it may be too salty.
Nutrition
Serving: 1Cup, Calories: 300kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate & review this recipe below!
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!
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.
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.
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!
Could I use almond butter instead of peanut butter, because my daughter is allergic?
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.