Instant Peanut Thai Noodles (Printable)

Quick noodles tossed in creamy peanut butter, chili crisp, and savory Thai-inspired flavors.

# Ingredient List:

→ Noodles

01 - 2 packs instant ramen noodles, discard flavor packets

→ Sauce

02 - 3 tablespoons creamy peanut butter
03 - 2 tablespoons soy sauce
04 - 1 tablespoon chili crisp, adjust to taste
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon honey or maple syrup
07 - 2 teaspoons toasted sesame oil
08 - 1 garlic clove, minced
09 - 3 to 4 tablespoons hot water, to thin sauce as needed

→ Toppings (optional)

10 - 2 scallions, thinly sliced
11 - 1 tablespoon roasted peanuts, chopped
12 - 1 teaspoon sesame seeds
13 - Fresh cilantro, chopped
14 - Lime wedges

# Steps:

01 - Prepare ramen noodles according to package directions. Drain noodles, reserving 2 to 3 tablespoons of cooking water.
02 - In a medium bowl, whisk together peanut butter, soy sauce, chili crisp, rice vinegar, honey, sesame oil, and minced garlic. Gradually whisk in reserved noodle water or hot water, one tablespoon at a time, until sauce is smooth and pourable.
03 - Toss cooked noodles with sauce until evenly coated.
04 - Divide noodles between two serving bowls. Top with scallions, chopped peanuts, sesame seeds, cilantro, and lime wedges as desired. Serve immediately.

# Tips from the Pros:

01 -
  • It comes together in 10 minutes, which means dinner on the table before you've even fully committed to cooking.
  • That creamy peanut sauce clings to every strand of noodle with a perfect balance of spicy, tangy, and rich that keeps you reaching for another bite.
  • You probably already have everything in your kitchen right now, which is honestly the best kind of recipe.
02 -
  • Don't skip the reserved noodle water—it sounds weird, but that starch is what makes the sauce cling to the noodles instead of pooling at the bottom.
  • Whisk the sauce before adding the noodles, not after; lumpy peanut butter in a hot bowl is nearly impossible to fix.
03 -
  • If your peanut butter is the natural kind with oil separation, use that oil in the sauce—it makes everything smoother and more cohesive than stirring it back in.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling; you'll taste the difference and wonder why restaurants charge extra for this level of attention.
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