Thai Peanut Ramen Noodles Recipes

PEANUT BUTTER RAMEN

Peanut Butter Ramen image

Provided by Trisha Yearwood

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

10 ounces ramen noodles, without the seasoning packet
2 tablespoons plus 2/3 cup olive oil
One 12-ounce bag frozen stir-fry veggie medley, thawed
1/2 cup creamy peanut butter (I like Jif)
6 tablespoons sweet chili sauce
2 tablespoons low-sodium soy sauce
1 lime, juiced
1/2 cup finely chopped green onion
2 teaspoons red pepper flakes
3 cups shredded rotisserie chicken

Steps:

In a large stockpot set over medium-high heat, cook the ramen according to the package directions, then drain and set aside.
Heat 2 tablespoons of the oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes and the remaining 2/3 cup olive oil. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes.
Transfer to a large serving dish and serve warm.

THAI PEANUT RAMEN NOODLES

Thai Peanut Ramen Noodles image

Thai Peanut Ramen Noodles gives instant ramen a makeover with a mouthwatering peanut sauce! This easy ramen noodles recipe is ready in ten minutes!

Provided by Nichole

Categories Main Course

Time 10m

Number Of Ingredients 8

Ingredients

3 3 Ounce Packages Ramen Noodles
1/4 Cup Creamy Peanut Butter
3 Tablespoons Low Sodium Soy Sauce
1 Tablespoon Chili Garlic Sauce
2 teaspoons Sesame Oil
2 Teaspoons Honey
2 Green Onions Sliced (Optional)
2 Tablespoons Crushed Peanuts (Optional)

Steps:

Cook the ramen noodles according to package directions (without the spice packet). Drain and set aside.
In a medium bowl whisk together the peanut butter, soy sauce, chili sauce, sesame oil, and honey.
Pour the sauce over the noodles and toss to coat.
Serve topped with sliced green onions and crushed peanuts if desired.

Nutrition Facts : ServingSize 1 Cup, Calories 300 kcal

BACKPACKERS' INSTANT NOODLES

Backpackers' Instant Noodles image

Homemade backpacking dinner with full flavor! I love making my own backpacking food and this recipe is creamy and full of perfect Thai peanut flavor. Remember you want to use a noodle that cooks in 5 minutes or less for your backpacking food. Cook time will vary based on elevation.

Provided by ttkat

Categories Pasta and Noodles Noodle Recipes

Time 15m

Yield 1

Number Of Ingredients 14

Ingredients

1 cup dried rice noodles
¼ cup chopped peanuts
¼ cup freeze-dried vegetables
2 tablespoons powdered peanut butter (such as PB2®)
1 ½ teaspoons powdered chicken bouillon
1 ½ teaspoons freeze-dried cilantro
1 teaspoon chia seeds
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 dash cayenne pepper
1 cup boiling water

Steps:

Combine rice noodles, peanuts, vegetables, powdered peanut butter, chicken bouillon, cilantro, chia seeds, salt, garlic powder, ginger, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Remove air and seal.
Reconstitute rice noodle mixture by pouring in 1 cup boiling water. Mix well and let cook until noodles and vegetables are tender, about 10 minutes.

Nutrition Facts : Calories 891.1 calories, Carbohydrate 148.6 g, Cholesterol 0.4 mg, Fat 23.9 g, Fiber 12.6 g, Protein 23.8 g, SaturatedFat 3.3 g, Sodium 1591.9 mg, Sugar 2.6 g

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