Easy Spicy Chicken & Peanut Butter Ramen
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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.
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⭐️ 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:
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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.
This is such a delicious and easy recipe. Perfect for a quick dinner instead of takeout!