This comforting noodle dish combines peanut butter's creaminess with Thai curry's bold flavours. It’s quick, adaptable, and perfect for a cozy weeknight meal. You will love this easy peanut butter ramen!
You'll also love my Thai chicken noodle soup, these bang bang chicken noodles, and this 15-minute vegetable noodle stir fry.
Jump to:
⭐️ Why this recipe works
- Rich and Creamy Base: The combination of peanut butter, coconut milk, and chicken broth creates a velvety, flavorful sauce that balances creaminess and spice.
- Customizable Protein: Optional chicken or other proteins like tofu or shrimp allow you to tailor the dish to your preference.
- Quick and Easy: With minimal preparation and a one-pot approach, this recipe is perfect for weeknight dinners.
- Versatile Toppings: The chili oil, lime wedges, and fresh herbs add brightness and texture, making every bite exciting.
- Balanced Spice: Red Thai curry paste adds just the right amount of heat, complemented by the nuttiness of peanut butter.
🧾 Ingredients overview
- Chicken (Optional): Provides protein and a hearty component to the dish.
- Garlic: Adds aromatic depth and enhances the sauce's savory flavor.
- Red Thai Curry Paste: Brings heat and complex spice notes, forming the backbone of the sauce.
- Light Soy Sauce: Adds umami and saltiness for a well-rounded taste.
- Peanut Butter: Gives the sauce its creamy, nutty profile.
- Coconut Milk: Adds richness and balances the spice with its natural sweetness. *You can use reduced-fat coconut milk if you prefer.
- Chicken Broth: Enhances the sauce's savory depth and keeps it light.
- Udon Noodles: The base of the dish, offering chewiness and soaking up the sauce.
- Mangetouts (Snow Peas): Add crunch and a pop of freshness. *Use as much or as little as you like.
- Coriander (Cilantro): Provides a bright, herbaceous finish.
- Chili Oil: Adds heat and a bold, smoky flavor. *Measure according to your taste and heat tolerance.
- Lime Wedges: Offers acidity to balance the creaminess of the sauce. *Please don't skip the lime. It truly brings the whole dish together.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Spicy Chicken & Peanut Butter Ramen recipe step-by-step
- Sear the Chicken: Heat oil in a saucepan over medium heat. Sear chicken breasts for 5 minutes per side until golden. Remove and set aside.
- Build the Curry Base: In the same pan, sauté garlic, curry paste, soy sauce, and peanut butter. Stir until fragrant, then mix in coconut milk and chicken broth. Bring to a boil and reduce heat.
- Cook the Chicken: Return chicken to the pan, cover, and simmer for 10–15 minutes until fully cooked. Slice the chicken and set aside.
- Season and Cook Noodles: Taste and adjust the sauce with additional seasonings. Add udon noodles and cook as per package instructions.
- Serve: Divide noodles and broth into bowls. Top with sliced chicken, mangetouts, coriander, chili oil, and lime wedges. Serve immediately.
📖 Variations
- Noodles: Replace udon with soba, ramen, or rice noodles.
- Protein: Swap chicken for tofu, shrimp, or pork belly.
- Vegetarian: Use vegetable broth and skip the chicken.
- Spice Level: Adjust curry paste or add chili flakes for more heat.
- Nut-Free: Use sunflower seed butter as a peanut alternative.
- Extra Veggies: Add mushrooms, baby corn, or bok choy for variety.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Balance Flavors: If the sauce tastes too heavy, add a splash of rice vinegar or lime juice to cut through the richness.
- Toasted Flavor: Toast sesame seeds or crushed peanuts in a dry skillet before adding them as toppings to enhance their flavor.
- Cold Noodle Variation: Transform leftovers into a cold noodle salad by tossing cooked noodles with the peanut sauce, lime juice, and a touch of honey.
🍯 Storing and reheating leftovers
- Fridge: Store cooled noodles and sauce in an airtight container for up to 3 days.
- Freezer: Freeze the sauce (without noodles) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm the sauce and noodles in a saucepan over medium heat, adding a splash of water or broth to loosen the sauce. Stir until heated through.
❓Recipe FAQ's
Use natural, unsweetened peanut butter for a more authentic flavor, but regular peanut butter will work if that’s what you have. I used regular peanut butter and it was perfect. Avoid chunky peanut butter if you want a smooth sauce.
If the sauce separates, whisk it vigorously while reheating, or blend it in a blender for a few seconds to re-emulsify. This is more likely to happen if you use a low-fat coconut milk.
Yes, shred or slice pre-cooked rotisserie chicken and stir it into the sauce in the final few minutes of cooking to warm through.
Try crispy shallots, thinly sliced radishes, roasted sesame seeds, or even a drizzle of hoisin sauce for extra flavor.
Looking for other easy Asian recipes like this? Try these:
If you tried this Spicy Chicken & Peanut Butter Ramen please let me know in the comments below, and please leave a star rating while you're there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
Spicy Chicken & Peanut Butter Ramen
Ingredients
- 2 chicken breasts, approx. 350 g total (12 oz)
- 3 garlic cloves, minced
- 15 g (1 tablespoon) red Thai curry paste , (adjust to taste)
- 15 ml (1 tablespoon) light soy sauce *see notes
- 30 g (2 tablespoon) tablespoons peanut butter , (crunchy recommended)
- 400 ml (13 ½ floz) coconut milk
- 400 ml (13 ½ floz) chicken broth, use a stock cube
- 300 g (⅔ lb) udon noodles, or any preferred noodles
Toppings
- Mangetouts, snow peas
- 1 bunch Coriander, cilantro
- 2 teaspoons Chilli oil
- 4 lime wedges
Instructions
Sear the Chicken (Optional
- Heat a large saucepan over medium heat and drizzle with vegetable oil
- Add the chicken breasts and sear for 5 minutes on each side until golden. The chicken will still be slightly undercooked at this stage.
- Remove and set aside on a plate. *Skip this step if you’re only making the noodles.*
Build the Curry Base
- In the same saucepan over medium heat, add the minced garlic, red Thai curry paste, soy sauce, and peanut butter. Stir well.
- Pour in the coconut milk and chicken broth. Mix until smooth, then bring to a gentle boil. Reduce the heat to low.
Finish Cooking the Chicken (Optional)
- Return the chicken breasts to the pan and cover with a lid.
- Simmer on low for 10–15 minutes or until the chicken is fully cooked.
- Remove the chicken, slice it on a chopping board, and set aside. *Again, skip if only making noodles.*
Season and Add Noodles
- Taste the curry sauce and adjust seasoning (salt, more curry paste, additional peanut butter, or a little sugar) to suit your preference.
- Add the udon noodles and cook according to the package instructions.
Serve
- Divide the noodles and broth between two bowls
- Top with sliced chicken (if used), mangetouts, coriander, chilli oil, and lime wedges.
- Enjoy immediately.
Notes
- Doubling the Recipe: To serve 4, simply double all ingredients.
- Storage: Allow leftovers to cool, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Gently warm the noodles and sauce in a saucepan over low–medium heat, adding about 50 ml of water if needed. Stir frequently until piping hot. Serve with any additional toppings.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Leave a Reply