Thai Peanut Chicken Ramen Noodles

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!

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Prep Time 20

Cook Time 10

Course Main Course

Cuisine Thai

Servings 4

Calories 563 kcal

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.

Keyword thai food, Thai Peanut Chicken, That Peanut Chicken Ramen Noodles