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Thai Peanut Chicken Ramen

Thai Peanut Chicken Ramen

This Thai Peanut Chicken Ramen recipe delivers a comforting bowl of warm ramen noodles combined with bold and creamy Thai-inspired peanut broth. Ready in under 30 minutes, it balances spicy, savory, and tangy flavors with tender chicken and fresh vegetables for a nutritious and satisfying meal that’s perfect for busy weeknights or anytime you want an Asian-inspired twist without the fuss.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Protein

  • 1 lb chicken breast or thighs, sliced into bite-sized pieces

Noodles

  • 4 oz ramen noodles

Broth

  • 1/3 cup creamy peanut butter (natural, unsweetened)
  • 1 can (13.5 oz) coconut milk
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 3 tablespoons soy sauce (or gluten-free tamari)
  • 2 cups chicken broth or water
  • 1 tablespoon fresh lime juice

Vegetables

  • 1 cup fresh bell peppers, sliced
  • 1 cup fresh spinach or snap peas

Seasonings & Garnishes

  • Chili flakes or sriracha, to taste
  • Chopped fresh cilantro, for garnish
  • Chopped green onions, for garnish
  • Lightly toasted peanuts, for garnish (optional)
  • Salt and pepper, to taste
  • Oil for sautéing (vegetable or olive oil)

Instructions

  1. Prepare the Chicken: Slice the chicken into bite-sized pieces and season lightly with salt and pepper. Heat a little oil in a pan over medium-high heat and sauté the chicken until golden and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  2. Make the Peanut Broth: In the same pan, add minced garlic and grated ginger. Sauté until fragrant, about 1 minute. Stir in the peanut butter, coconut milk, soy sauce, and chicken broth or water. Whisk continuously until the peanut butter is fully incorporated and the broth is creamy and smooth. Bring to a gentle simmer.
  3. Cook the Noodles and Veggies: Add the ramen noodles directly to the simmering broth. Cook for 3-4 minutes until the noodles are tender. In the last minute of cooking, toss in the fresh vegetables such as bell peppers and spinach to keep them crisp and colorful.
  4. Combine and Finish: Return the cooked chicken to the pot and stir everything together. Squeeze in fresh lime juice to brighten the broth. Taste and adjust seasonings, adding chili flakes, sriracha, or extra soy sauce as desired.
  5. Serve: Ladle the ramen into bowls and garnish with chopped cilantro, green onions, toasted peanuts, and lime wedges. Add additional chili sauce or oil if you prefer it spicy.

Notes

  • Use natural, unsweetened peanut butter for the most authentic flavor.
  • Do not overcook the noodles to avoid mushiness; remove them when just tender.
  • Adjust lime, soy sauce, and chili gradually to balance sweet, salty, sour, and spicy flavors perfectly.
  • Always use fresh garlic, ginger, and herbs for maximum depth and brightness.
  • To add crunch and nutty aroma, garnish with lightly toasted peanuts.
  • Store leftover noodles separately from broth to prevent sogginess.
  • Freeze the peanut chicken broth and chicken mixture for up to 2 months; avoid freezing cooked noodles.
  • Reheat broth and chicken gently, add freshly cooked noodles when serving.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing and Simmering
  • Cuisine: Thai
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (about 1/4 recipe)
  • Calories: 450
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 75mg

Keywords: Thai peanut chicken ramen, peanut butter ramen, quick Thai ramen, easy ramen recipe, gluten-free ramen, spicy peanut chicken soup