Thai Peanut Chicken Ramen Noodles

Thai Peanut Chicken Ramen Noodles are an easy and delicious way to jazz up Thai ramen noodles!

Thai Peanut Chicken Ramen Noodles topped with chopped green onion, chopped cilantro, and peanuts.

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!

Why You'll Love This Recipe

  • Easy - this recipe comes together so quickly once you've made the sauce in the food processor.
  • Uses pre-shredded chicken - Target's shredded rotisserie chicken is such a weeknight lifesaver and makes this recipe such a breeze!
  • Crowd favorite - my whole family loves this recipe (which is saying a lot!) so I'm confident it will win the tummies of many other curious eaters, too.
  • Can be prepped ahead - If you want to save some time when it comes to cooking dinner, you can make the peanut sauce in advance. Looking for an Instant Pot version? Check out my Instant Pot Thai Peanut Noodles.
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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!

Step by Step Instructions

  1. Add the peanut butter, soy sauce, sweet Thai chili sauce, lime juice, garlic, and ginger to a food processor.
  2. Process until blended.

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!

Thai Peanut Chicken Ramen Noodles topped with chopped green onion, chopped cilantro, and peanuts.

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!"

Recipe FAQs

Is Thai peanut ramen spicy?

No this ramen is not spicy. You can add spice to it by adding Sriracha.

Can I make this vegetarian?

Definitely. You can omit the chicken and either add more vegetables and/or add some roasted tofu.

What else can I add to Thai peanut noodles?

Honestly, so many things! You can add shrimp, snow peas, broccoli, carrots, mushrooms, water chestnuts, edamame, kale, spinach, the list goes on.

Other easy dinner recipes to consider...

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.

Thai Peanut Chicken Ramen

Thai Peanut Chicken Ramen Noodles

Thai Peanut Chicken Ramen Noodles are an easy one pot dish that has an amazing Thai peanut sauce and is so addicting!
Print Pin Rate
Course: Main Course
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 513kcal


  • ½ cup peanut butter
  • ¼ cup soy sauce
  • ¼ cup sweet chili sauce
  • juice from 1 lime
  • 2 tablespoons olive oil
  • 1 red bell pepper deseeded, stem removed and diced
  • ½ white onion diced
  • 1 tablespoon fresh ginger finely chopped
  • 2 cloves garlic minced
  • 1 15 ounce can full-fat coconut milk
  • 4 3 ounce packages ramen noodles, seasoning discarded
  • 2 cups diced/shredded cooked chicken approximately 2 medium chicken breasts
  • Chopped cilantro diced green onion, and chopped peanuts, for topping


  • In a small food processor combine peanut butter, soy sauce, sweet chili sauce, lime juice, garlic, and ginger and pulse to combine until smooth.
  • Bring a pot of water to boiling to cook the ramen noodles according to package instructions. They will likely only take a few minutes to cook, so while the water is coming to a boil, continue on making the rest of the sauce.
  • Meanwhile, in a large skillet, heat the olive oil over medium-high heat.
  • Add red bell pepper and onion, and cook for 5 minutes, until they are softened.
  • Add the sauce from the food processor along with the coconut milk, stirring to combine.
  • Add the cooked ramen noodles and chicken, stirring well to combine.
  • Serve topped with cilantro, green onion, and chopped peanuts.
  • Enjoy!


  • Use rotisserie chicken or pre-cooked diced chicken to make this recipe even easier.
  • Store any leftover fresh ginger in the freezer.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.


Calories: 513kcal | Carbohydrates: 49g | Protein: 23g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 1952mg | Potassium: 493mg | Fiber: 3g | Sugar: 10g | Vitamin A: 643IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 3mg
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Recipe Rating


  1. 5 stars
    Awesome recipe! So much delicious flavor! And not a difficult one to make. If you love Ti food, this is a keeper.

  2. Can't wait to try this! Wonder (if time permits) to marinade the chicken overnight with a bit of the sauce....I do that when making chicken satay and it's amazing!