Instant Peanut Thai Noodles (Printable version)

Creamy peanut butter noodles tossed with chili crisp and fresh toppings, a quick Thai-inspired meal.

# Needed ingredients:

→ Noodles

01 - 2 packs instant ramen noodles, flavor packets discarded

→ 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, as needed to thin sauce

→ 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

# How to make it:

01 - Cook the ramen noodles according to package instructions. Drain and reserve 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 add reserved noodle water or hot water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
03 - Toss the cooked noodles in the prepared sauce until evenly coated.
04 - Divide the noodles between two bowls and garnish with scallions, chopped peanuts, sesame seeds, cilantro, and lime wedges as desired.
05 - Serve immediately to enjoy optimal texture and flavor.

# Expert Suggestions:

01 -
  • It tastes like you spent an hour in the kitchen when you really just spent ten minutes.
  • One bowl, two minutes of whisking, and you've got something craveable that actually satisfies.
02 -
  • The reserved noodle water is not optional—it's what makes the sauce creamy and helps it coat the noodles instead of pooling at the bottom.
  • Taste the sauce before tossing with noodles; this is your chance to adjust heat, saltiness, or sweetness to your preference.
03 -
  • Reserve more noodle water than you think you'll need; you can always use less, but you can't add it back once the sauce is made.
  • Toast your own sesame seeds in a dry pan for thirty seconds before using them—the difference in flavor is startling and worth the extra two minutes.
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