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Spicy peanut ramen in a white bowl with chopped herbs.

Spicy Chicken & Peanut Butter Ramen

This comforting noodle dish combines the creaminess of peanut butter with the bold flavors of Thai curry. It’s quick, adaptable, and perfect for a cozy weeknight meal.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Author: Deborah Rainford

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

Calories: 758kcal | Carbohydrates: 112g | Protein: 32g | Fat: 53g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 3037mg | Potassium: 556mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1185IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 7mg
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