Thai Peanut Chicken Ramen Noodles are an easy and delicious way to jazz up Thai ramen noodles!
When anyone asks me what my go-to meals are, these Thai Peanut Chicken Ramen noodles are at the top of my list. Along with my Slow Cooker Turkey Bolognese and Italian Sausage Gnocchi Soup, these peanut ramen noodles are one of my favorite g&c recipes!
What else do these three go-to dinners have in common? My kids LOVE them! There's never a grumble from any of them when I tell them we are having slurpy peanut noodles that night.
Looking for a slow cooker chicken recipe? Check out my Slow Cooker French Onion Chicken!
Let's just be clear - these are not traditional ramen noodles in any sense. They're not classic ramen noodle bowls with clear broth and all the fixin's and they're not the college kind, either. While I actually did use the noodles that come in your typical college ramen noodle soup packet, I tossed the seasoning and made my own Thai peanut sauce.
Peanut Butter - the base of the peanut sauce.
Coconut Milk - coconut milk makes the sauce super creamy. I always use full fat.
Lime Juice- adds a fresh flavor to the sauce.
Sweet Thai Chili Sauce - I love the little bit of spice this adds to the sauce, along with a bit of sweetness. But trust me - it's not spicy at all!
Soy Sauce - for a salty savory flavor.
Garlic and Ginger - aromatics give the sauce a ton of flavor.
Onion - a white or yellow onion can be used.
Bell Pepper - any color will work! I like to use red, orange, or yellow.
Ramen Noodles - I buy the cheap kind but use whatever your favorite kind is!
Shredded Chicken - this is a great use for leftover shredded chicken. I also love buying the shredded rotisserie chicken from Costco or Target to use in this.
Please refer to the recipe card for the complete list of ingredients.
Different protein - use ground beef, ground pork ground chicken, shrimp, or tofu instead of shredded chicken.
Add more vegetables - you can really beef up these noodles with more vegetables, if you'd like! Anything like broccoli, mushrooms, shredded carrots, edamame, snow peas, and spinach would work. Just add them with the onions and bell pepper to cook.
Sub almond butter for peanut butter.
Use spaghetti noodles instead of ramen noodles.
Add some spice with 1-2 tablespoons of Sriracha. We add ours at the end after we've served the kids.
Looking for a lighter Thai dish? Check out my Thai Chicken Salad!
3. In a large saucepan or skillet, add olive oil, chopped onion, and diced bell pepper.
4. Cook until the vegetables are softened, about 5 minutes.
5. Add the peanut butter mixture from the food processor to the vegetables and stir to combine.
6. Add in the coconut milk, stirring to combine. Cook for 2-3 minutes to warm.
7. Add in the shredded chicken and cooked ramen noodles.
8. Stir well to combine. To serve, top with chopped cilantro, green onion, and peanuts. Enjoy!
The verdict? Everyone in my family LOVED this recipe for Thai ramen noodles. Even Lars (my sorta picky eater/typical three year old) gobbled them up and said "Mama these are DELICIOUS!"
No this ramen is not spicy. You can add spice to it by adding Sriracha.
Definitely. You can omit the chicken and either add more vegetables and/or add some roasted tofu.
Honestly, so many things! You can add shrimp, snow peas, broccoli, carrots, mushrooms, water chestnuts, edamame, kale, spinach, the list goes on.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.