Instant Peanut Thai Noodles (Printable Copy)

Spicy peanut sauce coats tender noodles with fresh toppings for a quick Thai-inspired meal.

# What You Need:

→ Noodles

01 - 2 packages 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 (to thin sauce as needed)

→ 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:

01 - Prepare ramen noodles according to package directions. Drain, reserving 2 to 3 tablespoons of cooking water.
02 - In a medium bowl, whisk together peanut butter, soy sauce, chili crisp, rice vinegar, honey, sesame oil, and minced garlic. Gradually add reserved noodle water or hot water, one tablespoon at a time, until sauce reaches a smooth, pourable consistency.
03 - Toss cooked noodles with the sauce until thoroughly coated.
04 - Divide noodles evenly between two bowls. Garnish with sliced scallions, chopped peanuts, sesame seeds, cilantro, and lime wedges as desired.
05 - Present immediately for optimal texture and flavor.

# Expert Advice:

01 -
  • It's faster than delivery and tastes way better than you'd expect from instant noodles.
  • One bowl, minimal cleanup, and somehow it feels fancy enough for when people come over hungry.
  • The sauce comes together in the time it takes your water to boil.
02 -
  • The sauce thickens slightly as it cools, so thin it a bit more than you think you need to—it's easier to add water than to start over.
  • The noodle cooking water isn't just a filler; it's starch that emulsifies the sauce and makes it silky, so don't skip saving some.
03 -
  • Reserve your noodle water before draining—that starchy liquid is what separates a thick paste from an actual sauce.
  • Toast your own sesame seeds in a dry pan for thirty seconds if you have time; they'll taste fresher and brighter than ones from the back of the cabinet.
Return