These Thai Peanut Chicken Ramen Noodles are crunchy, sweet, saucy, and spicy! This mix of raw veggies with saucy ramen and Thai Peanut Chicken is so delicious and satisfying! Plus, this recipe comes together in 30 minutes and packs 48 grams of protein per serving!
Usually, when you think “ramen”, you probably think of a broth-based noodle soup. This recipe is a unique twist on the classic ramen noodles we all know and love. Plus, who doesn’t love a good bowl where everything is mixed together?!
I love this recipe because the chicken is flavor-packed, the sauce on the noodles is to die for, and the shredded raw veggies add a satisfying crunch. If you struggle to eat raw veggies, this is the perfect recipe for you! Additionally, this bowl method is perfect for a brighter, crunchy summer meal vs the warming broth-based ramen.
In this recipe, I use my salt-free Thai spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best Thai seasoning on the market. But feel free to use whatever Thai seasoning you have on hand.
My Thai seasoning is unlike anything on the market because it contains peanut butter powder. It smells like Thai Peanut Sauce in a seasoning, what’s not to love about that?!
In this post, you will learn how to make the best Thai Peanut Chicken Ramen Noodles. Plus, we will learn the cooking methods to make this recipe, get a brief nutritional breakdown, and end with storage & reheating information.
This post is all about Thai Peanut Chicken Ramen Noodles!
How To Make Thai Peanut Chicken Ramen Noodles
This recipe requires simple cooking methods. Just boil the ramen for 5 minutes and cook the chicken for 6-7 minutes. The veggies are added raw, which means you only need to shred or chop them prior to serving. Or skip that step entirely by purchasing the veggies pre-shredded.
The raw veggies will cook ever so slightly when mixed with the hot ramen & chicken, especially if you toss them together right away. It still adds texture to the bowl, but it also keeps the veggies from being too rough.
[the_ad id=”3378″]
Nutritional Breakdown
This is going to be a *quicker* nutrition breakdown today – so let’s hit the basics.
Per serving, this recipe contains:
- 563 calories
- 25 g fat
- 34 g carbs
- 48 g protein
- 6 g of fiber
Make it vegan
This recipe can easily be made vegan with these simple swaps:
- Omit the chicken: swap it for tofu or consider increasing the edamame for more protein
- Swap the honey: use maple syrup instead
It’s all about balance
This recipe is well-balanced as it stands. It’s loaded with protein from both the chicken and edamame. It provides a healthy balance of carbs & fats. Plus, it contains 3 colors that provide fiber & micronutrients. Bonus: it’s completely delicious.
[the_ad id=”3378″]
Store & Reheat
Store
Fridge: Transfer ramen (with sauce & chicken) to a large glass storage container with an airtight lid. (I recommend storing the veggies separately in a zip lock or glass container to maintain maximum crunchiness). Allow ramen to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of ramen). Store in the fridge for up to 4 days.
Freezer: Not recommended.
Reheat
Microwave: Place ramen in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.* I recommend adding in raw veggies after heating the ramen.
Stovetop: Place ramen in a pot over medium heat with a splash of water or veggie broth to keep it from drying out. Once the water or broth starts to simmer, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating.
Thai Peanut Chicken Ramen Noodles
Ingredients
For The Thai Peanut Chicken
- 15 oz chicken, chopped into small cubes
- 1 lime, juiced
- 2 tsp sesame oil, divided
- 1 tbsp The Spice Girl Kitchen Thai Seasoning
- 1 tsp salt
For Ramen
- 2 packets ramen noodles, seasoning packet discarded
- 2 cups purple cabbage, shredded
- 2 carrots, shredded (about 1 1/2 cups)
- 1 1/2 cups edamame, shelled
- 3 green onions, chopped
- 1/2 tbsp black sesame seeds
- 1/2 tbsp white sesame seeds
For The Sauce
- 1/4 cup peanut butter
- 1/4 cup hot water
- 3 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp The Spice Girl Kitchen Thai Seasoning
- 1 jalapeno, seeded, finely diced optional
- 1 lime, juiced
- 1/2 tsp salt
Instructions
- In a medium-sized mixing bowl, add the chicken, lime juice, 1 tsp sesame oil, Thai seasoning, and salt. Stir to combine. Cover with plastic wrap and let marinade in the fridge for about 10 minutes while you prep the other ingredients.
- In a large pot, bring about 8 cups of salted water to a boil.
- While waiting for the water to boil, shred your cabbage and carrots using a vegetable peeler (or knife technique) and steam the edamame in the microwave (I bought the frozen shelled edamame, so I just steamed it in the bag on high for about 3 minutes).
- Next, make your sauce. Add all your sauce ingredients to a glass jar or small mixing bowl. Shake or whisk until smooth. If the sauce is still too thick for your liking, add 1 tbsp of water at a time until you reach desired consistency. Set aside.
- Swirl 1 tsp of sesame oil in a large pan over medium heat. Add in marinated chicken (working in batches if necessary to avoid overcrowding the pan) and cook for 3-4 minutes per side undisturbed (this ensures you get that nice brown color). The internal temperature should reach 165 ℉.
- While your chicken is cooking, add your ramen noodles to the boiling water and boil for 5 minutes. Drain.
- In a large mixing bowl, toss the noodles and chicken with the peanut sauce while they are still hot. Divide between bowls.
- Divide the shredded cabbage, shredded carrots, and edamame between bowls. Garnish with green onions, lime wedges, and black & white sesame seeds.
Notes
Store & Reheat
Store
Fridge: Transfer ramen (with sauce & chicken) to a large glass storage container with an airtight lid. (I recommend storing the veggies separately in a zip lock or glass container to maintain maximum crunchiness). Allow ramen to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of ramen). Store in the fridge for up to 4 days. Freezer: Not recommended.Reheat
Microwave: Place ramen in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.* I recommend adding in raw veggies after heating the ramen. Stovetop: Place ramen in a pot over medium heat with a splash of water or veggie broth to keep it from drying out. Once the water or broth starts to simmer, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.* Oven: Not recommended. * Total time depends on the amount you are reheating.This post was all about Thai Peanut Chicken Ramen Noodles!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
Want to learn more about Kelsey? Click here to read her story!
