Best Thai Peanut Ramen Recipes

30 MINUTE THAI PEANUT CHICKEN RAMEN

30 minute thai peanut chicken ramen image

Number Of Ingredients 17

Ingredients

4 cups low sodium chicken broth
1 can coconut milk14 ounce
1/4 cup low sodium soy sauce
2 tablespoon fish sauce
2 tablespoon honey
1/3 cup creamy peanut butter
1/4 cup Thai red curry paste
3/4 pound boneless, skinless chicken breasts
8 ounce cremini mushrooms, sliced
2 splash red bell peppers, chopped
1 wedges fresh ginger, grated
1 clove garlic, minced or grated
2-4 sheets ramen noodles
1 Juice of Lime
3 cup fresh baby spinach
1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
1 chopped peanuts and toasted sesame oil, for serving

Steps:

1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.
2. Once done cooking, use the natural or quick release and release the steam.
3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

THAI PEANUT RAMEN

Thai Peanut Ramen image

Have ramen noodles on hand? Then you can stir up this tasty, budget-friendly dish at a moment's notice.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 3

Number Of Ingredients 7

Ingredients

2 packages (3 oz each) Oriental-flavor ramen noodle soup mix
1 1/2 cups small fresh broccoli florets
1 medium red bell pepper, chopped (1 1/4 cups)
1/2 cup shredded carrots (from 10-oz bag)
1/4 cup Thai peanut sauce
1/3 cup chopped salted cocktail peanuts
1/4 cup chopped fresh cilantro

Steps:

Fill 3-quart saucepan two-thirds full of water; heat to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in broccoli, bell pepper and carrots; return to boiling. Boil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Drain and return to saucepan.
Stir in peanut sauce and 1 seasoning packet from soup mix into noodle mixture (discard remaining seasoning packet or save for another use). Top individual servings with peanuts and cilantro. Serve immediately.

Nutrition Facts : Calories 480, Carbohydrate 49 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 6 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 1140 mg, Sugar 6 g, TransFat 3 1/2 g