Thai Peanut Butter Ramen


This quick vegetarian dinner is as simple as tossing a package of ramen noodles with a flavor-packed, Thai spicy peanut sauce, which slicks each noodle with layers of flavor.

Peanut Butter Ramen Recipe
Photo: Antonis Achilleos
Hands On Time:
10 mins
Total Time:
20 mins
4 serves

Punchy vinegar, salty soy sauce, and spicy gochujang balance the creamy peanut butter in the rich sauce. It's a flexible mixture, which would taste great alongside grilled chicken, pork satay, or even roasted mushrooms. To turn the noodles into an even more filling dinner, add cubes of tofu, quickly-boiled shrimp, or poached chicken.


  • 3 tablespoons creamy peanut butter

  • 2 tablespoons soy sauce

  • 1 ½ 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


  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.

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

  3. Whisk ⅓ 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.

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

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