Description
This Crispy Thai Peanut Chicken Ramen recipe combines tender, crispy chicken strips with flavorful ramen noodles tossed in a creamy, spicy Thai peanut sauce. Loaded with fresh vegetables like bell pepper, carrots, and green onions, and topped with crunchy peanuts and cilantro, it’s a vibrant and satisfying weeknight dinner with authentic Thai-inspired flavors.
Ingredients
Scale
Main Ingredients
- 2 packs instant ramen noodles (discard seasoning)
- 1 pound boneless skinless chicken thighs or breasts (cut into strips)
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 red bell pepper (thinly sliced)
- 1 cup shredded carrots
- 2 green onions (sliced)
- 1/4 cup chopped peanuts
- Fresh cilantro and lime wedges for garnish
Thai Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sriracha (or to taste)
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- 1/3 cup warm water (to thin)
Instructions
- Prepare the Thai Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, sesame oil, grated fresh ginger, minced garlic, and warm water until smooth and pourable. Adjust water amount as needed and set aside.
- Cook the Ramen Noodles: Boil the ramen noodles according to package instructions without using the seasoning packets. Drain and toss the noodles with a little oil to keep them from sticking.
- Prepare and Cook the Chicken: Pat chicken strips dry, then toss with cornstarch, salt, and black pepper evenly. Heat vegetable oil in a large skillet over medium-high heat. Place the chicken strips in a single layer and cook for 3 to 4 minutes per side until they become golden brown and crispy. Remove chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the thinly sliced red bell pepper and shredded carrots. Sauté for 2 to 3 minutes until they are slightly tender but still crisp.
- Combine Noodles, Sauce, and Chicken: Add the cooked noodles back into the skillet with the sautéed vegetables. Pour the Thai peanut sauce over the ingredients and toss everything well to coat. Stir in the crispy chicken strips so they’re evenly mixed throughout.
- Garnish and Serve: Top the dish with sliced green onions, chopped peanuts, and fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the top.
Notes
- You can swap chicken for tofu or shrimp for an alternative protein.
- Add extra vegetables such as snap peas or broccoli to increase texture and nutrition.
- To make the dish spicier, increase the amount of sriracha or add red pepper flakes according to your heat preference.
