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Not your average ramen… These Thai Peanut Curry Ramen Noodle Bowls are so easy and bursting with flavor! Loaded with all the authentic flavors of Thai cuisine, these noodle bowls are perfect for an easy, healthy weeknight dinner!
This month is all about quick, easy and feel good recipes. Recently I published an amazing immunity boosting mango berry smoothie that is sure to make you feeling happy and energized. I don’t know about you, but I am all about fresh fruits and veggie packed meals after all the holiday indulgences.
As I have mentioned before, soup is one of my all time favorite things when the winters are long and cold. They’re easy, satisfying, and are usually loaded with veggies! Our Spicy Tuscan Bean Soup is always a go to; add some homemade rustic artisan bread, and its the perfect wintertime meal. In this case, I wanted to switch things up with a delicious ramen.
And that is when these amazing Thai Peanut Curry Ramen Noodle Bowls were born.
Why we love these Thai Peanut Curry Ramen Noodle Bowls:
If you’re a lover of Thai food and a good ol’ bowl of ramen, then this recipe is for you! These Thai noodle bowls couldn’t be easier and are packed with delicious ingredients that are sure to keep you feeling great this winter. Another reason why I love these ramen bowls? Everything is done in one pot for easy cleanup and can be made in 30 minutes! Easy + delicious + healthy?! YES PLEASE!
With all the long cold winter nights ahead, there is nothing quite like a good bowl of ramen. This one has become a staple in our home and I am sure it will be for you, too!
I love hearing from you! If you make these ramen noodle bowls, be sure to leave a comment below and let me know what you think! Sharing all the delicious goodness from my home to yours is one of my favorite parts about blogging.
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Recipe
Thai Peanut Curry Ramen Noodle Bowls
Ingredients
- 2 tablespoons cooking oil
- 2 red bell peppers, seeded, cored and chopped
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 inch fresh grated ginger
- 4 cups chicken broth
- ¼ cup soy sauce
- 1 14 oz can coconut milk
- 1 teaspoon fish sauce
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- ⅓ cup creamy, all natural peanut butter
- ¼ cup Thai panang curry paste (or red curry paste)
- 2 cups shredded rotisserie chicken
- 2 ramen squares, packets removed
- 1 lime, juiced
- chopped Thai basil or cilantro for serving
- chopped peanuts, for serving
Instructions
- Chop the bell peppers and onion. In a large stock pot, add the olive oil over medium high heat. Add the onion and bell pepper. Cook for 5 minutes, stirring often, until the veggies begin to soften. Add the minced garlic and grated ginger. Cook for an additional 3 minutes until the mixture is fragrant.
- Add the curry paste to the veggie mixture, and 'toast' for 2 minutes, stirring well. Next add the chicken broth, coconut milk, fish sauce, honey, sesame seed oil, and peanut butter. Add the shredded chicken. Bring the contents to a low boil. Add the ramen squares, and cook for 4 minutes, or until the noodles are soft. Add the lime juice. Adjust salt if needed. Ladle in bowls with fresh Thai basil/cilantro, and chopped peanuts. Enjoy!
Thanks for helping me upgrade my ramen when I truly needed it! I already ate my leftovers for lunch and wanted something different for my dinner. Cheers!
You’re so welcome, Daniella!!! I am so glad you enjoyed the recipe 🙂 Thank you for giving it a try!