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Ready in just 35 minutes this warm, spicy and satisfying bowl of Thai Peanut Ramen is just the thing I want to make for dinner tonight. Thai red curry paste, peanut butter and coconut milk make a rich, savory broth for ramen noodles and your choice of toppings!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Is Your New Favorite Ramen Recipe
- It only takes 35 minutes to make these rich, creamy ramen noodles. Thai red curry paste loads it up with fresh, slightly spicy Thai flavors, and the peanut butter and coconut milk add depth and creaminess that makes the broth irresistible. Fish sauce and lime juice balance everything out, only adding to those Thai curry vibes.
- If you meal prep or have leftovers, you don’t have to cook any of the toppings making this a super easy ramen to make on a weeknight. Pre-cooked shredded chicken and raw, crunchy rainbow veg are the stars here, no frying pan or skillet required!
- You can also use whatever toppings you fancy and have to hand, and whatever noodles take your fancy. The simple ramen broth really is the star of this recipe, the rest of the ingredients are just (very delicious!) garnishes!
What I Learned Testing This Recipe
- Don’t be tempted to add the ramen packets from the noodles to the broth. I know I suggest doing this in some of my other ramen recipes, but here with the red curry paste and the fish sauce they’ll throw off the Thai flavors and make things way too salty!
- Shake the coconut milk can really well before opening it, I find this is the best way to combine the coconut water and coconut cream.
- Frying the curry paste in the oil for a couple of minutes really helps bring out the flavors. Don’t be tempted to add the liquid right after you’ve stirred it in.
- Once you’ve added the peanut butter and coconut milk to the broth, don’t let it boil as this can cause them both to split and turn the top of the ramen broth oily.
Ingredients
Oil – Any neutral cooking oil will work for this recipe.
Red curry paste – Use your favorite variety. Don’t substitute for green which will give a very different vibe, but yellow would work in a pinch!
Creamy peanut butter – It needs to be creamy, as crunchy will leave bits of peanut in the soup too small to add a nice texture the same way whole or roughly chopped ones do.
Low sodium chicken broth – Or vegetable broth.
Canned coconut milk – Full fat will give a lovely creamy mouthfeel, but low fat would also work in this recipe.
Garlic cloves – Peeled and smashed.
Sesame oil – This adds that signature takeout-style flavor at home.
Dried ramen noodles – Or fresh if you prefer!
Fish sauce – This adds umami and saltiness to so many Thai dishes. Seek out a vegetarian version if that matters to you, there are supposed to be some really good brands out there!
Lime juice – To both flavor the broth, and for seasoning.
Brown sugar – This will add sweetness to balance the sauce. Regular sugar will also do, but brown sugar is better for Thai flavors as a substitute for hard-to-find palm sugar.
Cooked chicken breast – Cooked or shredded (this is my favorite method!) Shrimp, tofu, sliced cooked pork and 8-minute soft boiled eggs would also make great alternative proteins.
Shredded carrots and thinly sliced bell pepper – I find these are the easiest veggies for a weeknight ramen, but pak choi, canned corn, beansprouts, edamame beans and sautéed mushrooms will also work well.
Fresh cilantro – Roughly chopped.
Sliced green onions and thinly sliced jalapeño – These garnishes each add their own kick!
Serving & Storage Suggestions
I love ramen recipes as they’re a complete one-bowl meal, but if you want to add any sides or appetizers to bulk out the meal I’d whip up a Japanese cucumber salad, or some Air Fryer Egg Rolls.
If you have any leftovers, I recommend storing the noodles and the broth separately as they’ll soak a lot of it up in the fridge and become gummy. Cooked noodles keep in the refrigerator for up to 3 days, but should be heated through thoroughly before serving. The broth will keep for up to 5 days.
The broth freezes well for up to 3 months. Thaw it completely in the refrigerator overnight before heating through.
Frequently Asked Questions
Yes! Make sure to use vegetable instead of chicken broth, and use vegan fish sauce instead of regular. Sub tofu for the chicken, a 8-minute egg, or simply add more veggies.
Yes. Use gluten-free noodles, and check the ingredients of the fish sauce, broth and curry paste as these are the ingredients that are lightly to have added gluten.
It honestly depends on how spicy your chosen brand of curry paste is, they can vary massively! To tone things down a little, leave off the jalapeño garnish. To amp things up, use spicier chilies in their place.
Yes! You’ll just need a really big cooking pot.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Creamy Thai Red Curry Peanut Ramen
Ingredients
- 1 teaspoon neutral oil
- 2 tablespoons red curry paste
- ¼ cup creamy peanut butter
- 3 cups low-sodium chicken broth or vegetable broth
- 1 can coconut milk
- 2 cloves garlic peeled and smashed
- 1 teaspoon sesame oil
- 2 blocks dried ramen noodles or 2 servings fresh ramen noodles
- 2 tablespoons fish sauce
- 1 lime plus more juice, to taste
- 2 teaspoons brown sugar
- 1 cup cooked chicken breast chopped or shredded
Other toppings:
- shredded carrots
- thinly sliced red bell pepper
- fresh cilantro roughly chopped
- thinly sliced green onions
- thinly sliced jalapeno
- lime wedges
Instructions
- Heat 1 teaspoon of oil in large saucepan over medium heat. Add the curry paste and saute until heated through and fragrant for a couple of minutes. Add the peanut butter and whisk to combine, then gradually pour in the coconut milk, whisking until smooth.
- Pour in chicken broth, garlic, and sesame oil.
- Once mixture reaches a rolling boil, immediately reduce heat to medium-low. Simmer for 5 minutes, stirring occasionally. Then, use a slotted spoon to remove garlic cloves, and discard.
- Stir in the fish sauce and lime juice to taste – start with about 1/4 lime, and a splash of fish sauce, and build the seasoning from there.
- Add 2 blocks dried ramen noodles to saucepan and cook noodles in broth mixture until noodles are just softened.
- Once all noodles have cooked, use slotted spoon to transfer noodles from saucepan to serving bowls, dividing noodles evenly between bowls.
- Pour broth over noodles, dividing broth evenly between bowls. Divide the shredded chicken between bowls.
- Garnish as desired with carrots, bell pepper, cilantro, green onions, jalapeno, and serve with more lime and fish sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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