Thai Peanut Butter Ramen



Salty soy sauce and spicy gochujang balance the creamy, nutty element in this peanut butter ramen dish. This quick meal is a flexible mixture that tastes great alongside grilled chicken, pork satay, or even roasted mushrooms. Add cubes of tofu, quickly-boiled shrimp, or poached chicken to this noodle bowl into an even more filling dinner.


3 tablespoons creamy peanut butter

2 tablespoons soy sauce

tablespoons gochujang or Sriracha chile sauce

1 tablespoon toasted sesame oil

3 (3-oz.) pkg. ramen noodle soup mix (such as Maruchan), seasoning packets discarded*

¼ cup roasted peanuts, chopped

2 tablespoons thinly sliced scallions

2 tablespoons torn fresh cilantro

1 lime, cut into wedges



Step 1

Bring a large pot of water to a boil over medium-high. Meanwhile, whisk together peanut butter, soy sauce, gochujang, and sesame oil in a large heatproof bowl; set aside.

Step 2

Add ramen noodles to boiling water; cook until just cooked through, about 3 minutes. Drain, reserving 1 cup cooking water.

Step 3

Whisk cup reserved hot cooking water into peanut butter mixture in bowl. Immediately add hot noodles to mixture; toss to coat, adding additional hot cooking water, 1 tablespoon at a time, as needed until desired consistency is reached.

Step 4

Serve noodles topped with peanuts, scallions, cilantro, and lime wedges.


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