Last month I got a new menu board from my gal pals at Style + Dwell, and I am absolutely loving it. It is an acrylic board that comes with a dry-erase marker so you just write your menu up for the week and then wipe it away when it’s time to plan another week! So far I made the Thai Ramen I planned for Thursday on Monday, and something not even on the weekly menu on Tuesday. In my defense, I thought I had bought penne pasta for Tuesday’s dinner but I think I was distracted by two little boys and forgot to actually pick out a box.
And can you blame me for wanting to push these Thai Peanut Chicken Ramen Noodles up a few days? I couldn’t get this Thai ramen out of my head on Monday afternoon and decided the weekly menu must be rearranged!
I am SO glad I bumped them up because oh my are they good! I posted a photo of them on my Instagram story and had quite a few requests for the recipe. I hadn’t planned on posting the recipe this week but the people have spoken – so here we are!
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.
So what we have for these Thai Peanut Chicken Ramen Noodles is a sauce made of coconut milk, peanut butter, sweet Thai chili sauce, lime juice, ginger, garlic, and soy sauce and um, hello? Do I even need to say more?! So. much. flavor! You could also add some Sriracha for a kick but I was trying to keep it toddler friendly.
You make the peanut sauce in a food processor, and ultimately combine it with sauteed onion, bell peppers, chicken, and the ramen noodles. Pro tip: this recipe is awesome for using rotisserie chicken.
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!”
You can definitely adapt this recipe to suit what you have on hand/in your pantry and what you prefer!