Instant Peanut Thai Noodles (Print Version)

Noodles coated in a spicy peanut sauce with savory Thai flavors for a fast, satisfying dish.

# What You'll Need:

→ Noodles

01 - 2 packs instant ramen noodles, discard flavor packets

→ Sauce

02 - 3 tablespoons creamy peanut butter
03 - 2 tablespoons soy sauce
04 - 1 tablespoon chili crisp, adjust to taste
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon honey or maple syrup
07 - 2 teaspoons toasted sesame oil
08 - 1 garlic clove, minced
09 - 3 to 4 tablespoons hot water, as needed to thin sauce

→ Toppings (optional)

10 - 2 scallions, thinly sliced
11 - 1 tablespoon roasted peanuts, chopped
12 - 1 teaspoon sesame seeds
13 - Fresh cilantro, chopped
14 - Lime wedges

# How to Make It:

01 - Prepare ramen noodles according to package instructions. Drain and reserve 2 to 3 tablespoons of cooking water.
02 - Whisk together peanut butter, soy sauce, chili crisp, rice vinegar, honey, sesame oil, and minced garlic in a medium bowl. Gradually add reserved noodle water or hot water one tablespoon at a time until sauce reaches a smooth, pourable consistency.
03 - Toss cooked noodles in the sauce until thoroughly coated.
04 - Divide noodles between two bowls and garnish with scallions, roasted peanuts, sesame seeds, cilantro, and lime wedges as desired.
05 - Serve the dish without delay to preserve freshness and texture.

# Additional Tips::

01 -
  • It tastes like you spent an hour cooking when you spent closer to ten minutes.
  • The sauce clings to every noodle strand in this deeply satisfying way that transforms ramen into something genuinely crave-worthy.
  • You probably already have everything in your kitchen right now.
02 -
  • The reserved noodle water is thicker than regular water because of the starch, and it emulsifies the sauce in a way plain water can't replicate.
  • If your sauce tastes flat, it's almost always because the vinegar and rice vinegar balance are off—taste and adjust before you add the noodles.
03 -
  • If you don't have chili crisp, a combination of hot sauce and a small drizzle of oil will work in a pinch, though you'll lose that textural element.
  • The difference between using regular sesame oil and toasted sesame oil is the difference between a good sauce and one that tastes professionally made.
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