This easy Thai peanut butter ramen recipe comes together in just 20 minutes with coconut milk, red curry paste, and all your favorite vegetables. Perfect for a quick dinner that’s creamy, spicy, and full of flavor!

Thai peanut butter ramen noodles served in a coconut bowl with fresh herbs and lime.

Quick tip: Got extra ramen packages lying around? Then also try this instant ramen stir-fry, chicken soup, or pad mama — you’ll love them!

About this instant ramen curry

This recipe came as a reader request! I have to admit, I don’t usually use peanut butter in Thai food, but wow, was I surprised by how amazing this turned out!

Close-up bowl of Thai peanut butter ramen noodles with vegetables and fresh lime. — Seriously, who could say no to these creamy, dreamy, peanut ramen?!

After trying this easy one pot recipe, you’ll never want to make ramen noodles any other way! Cooking the ramen in a red curry paste and peanut butter-infused coconut milk makes every noodle creamy, spicy, and ridiculously slurp-worthy. The sauce is a perfectly balanced mix of savory, creamy, hot, and sweet.

I also added onions, carrots, and mushrooms for a nice texture and crunch, but feel free to throw in any healthy veggies (such as bell peppers) you like that work well in a Thai curry or soup.

This dish can easily be customized to suit anyone’s taste! Want more sauce? Just add extra coconut milk or water. Craving a richer peanut flavor? Adjust the peanut butter to your liking! And for those who love a little extra heat, feel free to tweak the amount of red curry paste for that perfect spicy peanut ramen.

Ingredients

Grab everything you need at your nearest Asian grocery store or Asian market. For the exact amounts, don’t forget to check out the recipe card at the end of this post!

Chicken – I like chicken ramen, but you can easily swap it for pork, beef, or even tofu! Use chicken fillet or boneless chicken thighs for the best results.
Instant ramen noodles – We won’t need the seasoning sachet for this recipe! I purchased dried noodles that come without a seasoning package, and you can find them on Amazon.
Coconut milk
Water
Red curry paste – Use my homemade red curry paste recipe or grab a store-bought jar for convenience!
Peanut butter – I used this creamy peanut butter, and it resulted in the creamiest noodles you’ve ever tasted! Feel free to experiment with other types if you like.
Rosdee seasoning powder – A popular Thai seasoning powder that boosts the savory flavor with a blend of spices and chicken flavor. Get it here, or substitute with a similar bouillon seasoning, like Knorr.
Light soy sauce
Onion, carrot, mushrooms – I used shimeji mushrooms, but you can swap in any mushrooms you like!
Coriander, green onions (optional) – Fresh herbs for topping your final dish.
Thai chili flakes (optional) – Serve with a side of red pepper flakes for extra spicy ramen noodles!

How to make Thai peanut butter ramen

Red curry paste, coconut milk, and peanut butter mixture cooking in a wok.

Step 1: Heat a pot or wok over medium heat. Add the coconut milk, red curry paste, and peanut butter, stirring continuously until everything is well combined and fragrant, and you see the natural oil from the coconut milk start to appear.

Simmering red curry coconut broth with chicken pieces in a wok.

Step 2: Pour in the water, light soy sauce, and rosdee seasoning powder, stirring well. Bring the mixture to a gentle boil.

Chicken cooking in Thai peanut butter sauce.

Step 3: Add the sliced chicken and cook until it is no longer pink.

Thai peanut butter ramen with chicken, shimeji mushrooms, carrots, and ramen noodles in a rich curry sauce.

Step 4: Add the sliced vegetables and dry ramen noodles. Cook until the chicken is fully cooked, the noodles are tender, and the vegetables are soft to your liking. Be careful not to overcook, or the noodles may absorb all the sauce. Serve your Thai peanut butter ramen noodles immediately, topped with fresh herbs if desired!

The kitchen tools you’ll need

Here’s what you’ll need to make this Thai ramen recipe:

Knife and cutting board
Measuring cups and spoons
Wooden spoon or spatula
Pot or wok
Ladle

Storing tips (but fresh is best!)

Storing: Ramen is best enjoyed fresh because the noodles will absorb most of the liquid if stored for later, making it less saucy. If you do have leftovers, store them in an airtight container in the fridge for up to 2 days.
Reheating: When reheating, add a splash of coconut milk to bring back some of that creamy, saucy goodness!

Try one of these Thai noodles next!

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