Introduction
Take your ramen game to the next level with this Thai Peanut Butter Ramen. Creamy, nutty, and packed with bold flavors, this dish combines the richness of peanut butter with the umami depth of traditional ramen. With a hint of spice and a silky broth, this recipe is perfect for a cozy night in or a quick, satisfying meal.
What Makes This Thai Peanut Butter Ramen Special?
- Creamy & Flavorful: The peanut butter creates a rich, velvety broth.
- Spicy & Sweet Balance: Thai flavors like chili, lime, and coconut milk add complexity.
- Quick & Easy: Ready in just 20 minutes, making it perfect for busy days.
Ingredients for Thai Peanut Butter Ramen
the Ramen Broth
- 2 cups chicken or vegetable broth
- 1 cup coconut milk
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or chili garlic sauce (adjust for spice level)
- 1 tablespoon lime juice
- 2 teaspoons honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
For the Ramen Bowl
- 2 packs ramen noodles (discard seasoning packets)
- ½ cup shredded carrots
- ½ cup sliced mushrooms
- ½ cup baby spinach or bok choy
- ½ cup cooked shredded chicken or tofu (optional)
- 1 soft-boiled egg (optional)
For Garnishing
- Chopped peanuts
- Fresh cilantro
- Sliced green onions
- Red pepper flakes (for extra heat)
How to Make Thai Peanut Butter Ramen
1. Prepare the Broth
- In a medium saucepan, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
- Whisk in the broth, coconut milk, peanut butter, soy sauce, sriracha, lime juice, and honey. Stir until smooth.
- Bring to a gentle simmer and let cook for 5-7 minutes to blend the flavors.
2. Cook the Ramen Noodles
- Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
3. Add the Vegetables & Protein
- Add the shredded carrots, mushrooms, and spinach to the simmering broth. Let them soften for 2-3 minutes.
- If using, add shredded chicken or tofu and let it warm up in the broth.
4. Assemble the Ramen Bowls
- Divide the cooked noodles into serving bowls.
- Ladle the hot peanut broth and vegetables over the noodles.
- Top with a soft-boiled egg (if using).
5. Garnish and Serve
- Sprinkle with chopped peanuts, fresh cilantro, green onions, and red pepper flakes.
- Serve immediately and enjoy.
Nutrition Facts
- Calories: 520
- Protein: 24g
- Carbohydrates: 60g
- Fat: 22g
- Fiber: 5g
Recipe Variations for Thai Peanut Butter Ramen
Extra Spicy
- Add more sriracha or a teaspoon of Thai red curry paste.
Low-Carb Option
- Swap ramen noodles for zucchini noodles (zoodles) or shirataki noodles.
Veggie-Packed
- Add broccoli, bell peppers, or snap peas for extra nutrition.
Creamier Version
- Stir in a spoonful of blended avocado for extra creaminess.
Protein Boost
- Use shrimp, ground pork, or tempeh instead of chicken or tofu.
FAQs About Thai Peanut Butter Ramen
Can I use crunchy peanut butter instead of creamy?
Yes, but the broth may not be as smooth.
What type of noodles work best?
Classic ramen noodles work best, but rice noodles or udon are great alternatives.
Can I make this gluten-free?
Yes, use gluten-free tamari instead of soy sauce and swap ramen for rice noodles.
How do I store leftovers?
Store broth and noodles separately in airtight containers. Reheat the broth and add fresh noodles when serving.
Can I make this ahead of time?
Yes, the broth can be made ahead and stored in the refrigerator for up to three days.
Conclusion
This Thai Peanut Butter Ramen is a bold, creamy, and spicy twist on traditional ramen. Whether you’re craving comfort food or looking for a quick dinner idea, this dish delivers on flavor and convenience. Try it today and experience a fusion of Thai and Japanese cuisine in every bite.