Instant Peanut Thai Noodles (Printable)

Creamy peanut butter and chili crisp blend with noodles for a quick, spicy Thai-inspired meal.

# Components:

→ Noodles

01 - 2 packs instant ramen noodles (discard seasoning 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

# Directions:

01 - Cook the instant ramen noodles according to package directions. Drain and reserve 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 cooking water or hot water by tablespoon until the sauce reaches a smooth, pourable consistency.
03 - Toss the cooked noodles in the prepared sauce until thoroughly coated.
04 - Divide noodles between two serving bowls and top with sliced scallions, chopped peanuts, sesame seeds, fresh cilantro, and lime wedges as desired.
05 - Enjoy immediately while warm.

# Expert Advice:

01 -
  • You get restaurant-quality Thai flavors from ingredients already sitting in your kitchen.
  • It's faster than delivery and costs a fraction of the price.
  • The sauce is tangy, creamy, and spicy all at once—no one can eat just one bowl.
02 -
  • Don't skimp on the hot water addition—a thick sauce is delicious but hard to eat, and a thin sauce tastes watered down. Hit that sweet spot where it coats and clings.
  • The sesame oil is non-negotiable. It's not just flavoring; it's the thing that makes people ask what you did differently.
03 -
  • Warm your bowl before adding the noodles—it keeps everything at the perfect temperature longer and makes the sauce flow better.
  • The reserved noodle water has starch that actually helps the sauce cling to the noodles better than plain water, so use it first before reaching for hot water.
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