This Simple recipe from the Thai ramen with peanut butter It is combined in just 20 minutes with coconut milk, red curry paste and all your favorite vegetables. Perfect for a quick, creamy, spicy dinner and full of flavor!
Quick suggestion: Do you have any extra packets around? Then try this instantaneous ramen skipped in a pan, the chicken soup or the mama pad: you will love them!
About this instant curry ramen
This recipe came as a reader’s request! I have to admit that I usually do not use peanut butter in Thai food, but Wow, I was surprised by how fantastic it was!
After trying this simple recipe in a pot, you will no longer want to prepare the ramen in any other way! Cooking the Ramen in a red curry and infused coconut milk with peanut butter makes every noodle creamy, spicy and ridiculously worthy of being drunk. The sauce is a perfectly balanced mix of salty, creamy, spicy and sweet.
I also added onions, carrots and mushrooms for a pleasant consistency and consistency, but feel free to add any healthy vegetables (like peppers) that you like and that works well in a curry or Thai soup.
This dish can be easily customized to satisfy anyone’s tastes! Do you want other sauce? Just add further coconut milk or water. Do you want a richer peanut flavor? Adjust the peanut butter to your liking! And for those who love a little more heat, feel free to change the amount of red curry paste for a perfect spicy peanut ramen.
Ingredients
Take everything you need in the Asian food store or in the nearest Asian market. For exact amounts, do not forget to check the recipe card at the end of this post!
- Chicken – I like the chicken ramen, but you can easily replace it with pork, beef or even tofu! To get the best results, use chicken fillet or boned chicken legs.
- Instant Ramen Tagliatelle – For this recipe we will not need the sachet of seasoning! I bought dry tagliatelle that are provided without a pack of seasoning and you can find them on Amazon.
- Coconut
- Waterfall
- Red curry paste – Use my homemade recipe for red curry paste or take a jar purchased in the shop for convenience!
- Peanut butter – I used This creamy peanut butterAnd the result is the most creamy spaghetti you have ever tasted! Feel free to experience other types, if you wish.
- Rosdee powder dressing – A popular Thai powder seasoning that enhances the tasty flavor with a mixture of spices and chicken flavor. Get it hereor replace it with a condiment for similar broth, like Knorr.
- Light soy sauce
- Onion, carrot, mushrooms – I used Shameji mushrooms, but you can exchange them with those you prefer!
- Coriander, green onions (optional) – Fresh herbs to season the final dish.
- Thai pepper flakes (optional) – Serve with a side dish of pepper flakes for extra spicy ramen noodles!
How to prepare Thai ramen with peanut butter
Step 1: Heat a pot or a wok over medium heat. Add coconut milk, red curry paste and peanut butter, stirring constantly until everything is well blended and fragrant and you will see that the natural coconut oil oil begins to appear.
Step 2: Pour the water, the light soy sauce and the powder dressing for the Rosdee, mixing well. Bring the mixture to a light boil.
Step 3: Add the sliced chicken and cook until it is no longer pink.
Step 4: Add the sliced vegetables and dry ramen. Cook until the chicken is completely cooked, the tagliatelle will be tender and the vegetables will be soft as you prefer. Be careful not to cook too much, otherwise the tagliatelle could absorb all the sauce. Serve immediately your Thanish ramen to peanut butter, seasoned with fresh herbs if you wish!
The kitchen utensils you need
Here’s what you will need to prepare this Tai Ramen recipe:
- Knife and cutting board
- Measures and spoons
- Spoon or wooden spatula
- Pot or wok
- Ladle
Conservation tips (but fresh it’s better!)
- Memorization: Ramen is enjoying better fresh because the noodles will absorb most of the liquid if preserved for the later, making it less tasty. If they advance, keep them in an airtight container in the refrigerator for a maximum of 2 days.
- Heating: During the heating, add a splash of coconut milk to bring a little of that creamy and impertinent goodness!
Try one of these Thai noodles later!
I liked reading it Thai Ramen recipe with peanut butter? Please rejoice the day leaving a stars and/or a comment below! Follow me on social media: Facebook, InstagramAND Pinterest.
Thai Ramen recipe with peanut butter
Easy recipe for the Thai ramen with peanut butter with creamy coconut milk and red curry paste, ready in 20 minutes for a perfect quick dinner!
- 1/2 cup coconut
- 0.5 table spoon red curry paste (see notes)
- 4 table spoon creamy peanut butter (see notes)
- 1.5 cup waterfall
- 1 table spoon Powder condiment for Rosdee (see notes)
- 1 table spoon light soy sauce
- 3.5 oz chicken thinly sliced
- 2.1 oz onion (in thin slices)
- 2.1 oz carrot (in thin slices)
- 2.1 oz mushrooms (see notes)
- 1 Pack of instant ramen
- coriander (optional, to garnish)
- green onions (optional, to garnish)
-
Heat a pot or a wok over medium heat. Add coconut milk, red curry paste and peanut butter, stirring constantly until everything is well blended and fragrant and you will see that the natural coconut oil oil begins to appear.
1/2 cup of coconut milk, 0.5 tablespoons of red curry paste, 4 tablespoons of creamy peanut butter
-
Pour the water, the light soy sauce and the powder dressing for the Rosdee, mixing well. Bring the mixture to a light boil.
1.5 cup of water, 1 tablespoon of light soy sauce, 1 tablespoon of sauce to Rosdee in dust
-
Add the sliced chicken and cook until it is no longer pink.
3.5 ounces chicken
-
Add the sliced vegetables and dried ramen. Cook until the chicken is completely cooked, the tagliatelle will be tender and the vegetables will be soft as you prefer. Be careful not to cook too much, otherwise the tagliatelle could absorb all the sauce. Serve immediately your Thanish ramen to peanut butter, seasoned with fresh herbs if you wish!
2.1 Once on onion, 2.1 Once carrot, 2.1 Once of mushrooms, 1 pack of instant ramen, coriander, green onions
- Use the nutritional card contained in this recipe as a guideline.
- Red curry paste – Use my homemade recipe for red curry paste or take a jar purchased in the shop for convenience!
- Peanut butter – I used This creamy peanut butter.
- Rosdee taste dressing – A popular Thai powder seasoning that enhances the tasty flavor with a mixture of spices and chicken flavor. Get it hereor replace it with a similar condiment.
- Mushrooms – I used Shameji mushrooms, but you can exchange them with those you prefer!
Calories: 822kcal | Carbohydrates: 31G | Protein: 33G | Fat: 68G | Saturated fat: 31G | Polyunsaturated fats: 10G | Monounsaturated fats: 22G | Trans fat: 0.1G | Cholesterol: 51mg | Sodium: 1424mg | Potassium: 1054mg | Fiber: 6G | Sugar: 13G | Vitamin A: 11223UI | Vitamin C: 11mg | Soccer: 117mg | Iron: 6mg
