Ramen Noodles with Thai Peanut Sauce

Quick, colorful, and packed with flavor, these Ramen Noodles with Thai Peanut Sauce turn inexpensive instant noodles into a seriously satisfying meal. Crisp vegetables, tender noodles, and a creamy homemade peanut sauce come together for an easy dinner that tastes anything but basic.

Why You’ll Love It

This is one of those recipes that proves a simple package of ramen can become something special. Red pepper, carrots, snap peas, and cabbage add plenty of crunch and freshness, while the creamy Thai-inspired peanut sauce coats every noodle with a savory, slightly sweet, nutty flavor.

It’s quick enough for a weeknight, easy to customize with whatever vegetables you have on hand, and just as good served warm as it is slightly chilled.

Dan’s Tips

Make it a meal: Add cooked shrimp, chicken, tofu, or edamame for extra protein.

Use what you have: Broccoli, mushrooms, zucchini, shredded Brussels sprouts, or leftover vegetables can easily replace any of the vegetables listed.

Control the sauce: Keep the peanut sauce thicker if you're using it as a dipping sauce. Add additional warm water to make it thinner for noodles or salad dressing.

Make it ahead: The peanut sauce can be made ahead and refrigerated in a covered container. If it thickens in the refrigerator, whisk in a little warm water before using.

INGREDIENTS

For the Ramen Noodles

• 2 packages instant ramen noodles, seasoning packets discarded

• 1 tablespoon vegetable oil

• 1 red bell pepper, thinly sliced

• 1 carrot, julienned

• 1 cup snap peas, trimmed

• 1 cup shredded cabbage

• 2 green onions, sliced

• 1/4 cup chopped cilantro, optional

• 1/4 cup roasted peanuts, chopped, optional

• Lime wedges, for serving

For the Thai Peanut Sauce

• 1/2 cup creamy peanut butter

• 2–3 tablespoons soy sauce

• 1–2 tablespoons rice vinegar or lime juice

• 1–2 tablespoons honey or brown sugar

• 1–2 teaspoons sesame oil, optional

• 1 small garlic clove, minced, or 1/4 teaspoon garlic powder

• 1/2–1 teaspoon grated fresh ginger, or 1/4 teaspoon ground ginger

• 1/4–1/2 cup warm water, as needed

• 1–2 teaspoons sriracha or chili paste, optional, for heat

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Make the peanut sauce. In a bowl, jar with a lid, or small blender, combine the peanut butter, soy sauce, rice vinegar or lime juice, honey or brown sugar, sesame oil, garlic, ginger, and about 2 tablespoons of the warm water.

3. Mix until smooth. Whisk, shake, or blend until creamy. Slowly add additional warm water, a little at a time, until the sauce reaches your desired consistency. Add sriracha or chili paste if you like a little heat. Set aside.

4. Cook the ramen. Bring a pot of water to a boil. Add the ramen noodles and cook according to the package directions. Drain and set aside.

5. Cook the vegetables. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the red bell pepper, carrot, snap peas, and cabbage. Stir-fry for about 5–7 minutes, or until tender-crisp.

6. Bring it together. Add the cooked ramen noodles to the skillet. Pour the Thai peanut sauce over the noodles and vegetables and toss until everything is evenly coated and heated through.

7. Serve. Divide among serving bowls and garnish with sliced green onions, cilantro, and chopped roasted peanuts. Serve with lime wedges for an extra burst of fresh flavor.In a large bowl, mix the shrimp, celery, water chestnuts, mayonnaise, lemon juice, Old Bay, and onion powder until well combined.