Thai peanut ramen noodles – instant ramen is great, but turning ramen cakes into some kickass wholesome meals is even better. Yellow Thai curry paste, peanut butter, vegetables, and coconut milk – one-pot recipe. And you can even add some grilled chicken thighs to top it off!
The ramen boom in India following K-dramas has been explosive. I remember Top Ramen being the only ‘ramen’ brand until a few years back. And people who wanted a respite from Maggi, bought that 10-buck pack. But with Nongshim, Buldak, and Jin Ramen coming in, we aren’t exactly spoilt for choice, but there still are many amazing options! But the best thing I like doing is pimping an average ramen cake!
And since ramen is such a soulful, hearty bowl, and a complete pick me up – there are always ramen hacks and ideas to do something different with ramen.
Difference between Japanese and Korean ramen
Due to close cultural ties, Ramyun and Ramen are often used interchangeably. But, it isn’t so. And both have plenty of variants. Japanese ramen is more subtle, and the flavours are rich in umami. Korean ramen though mainly refers to Korean instant ramen noodles, which are based on traditional Japanese food. This ramyun was the most convenient way to feed soldiers in the Korean War. Additionally, Korean eat ramen or ramyun noodles with kimchi. Also, various vegetable toppings, including bean sprouts, mushrooms, green onions, and an egg or shrimp, can be used to make it. Read more here.
Love noodles? Try these –
One pot Thai curry udon
15-minute chilli oil noodles
Mushroom udon with truffle oil
Best crack noodles
Ingredients for Thai peanut ramen noodles
- Sesame oil – 1 tbsp + 2 tbsp for veggies
- Ginger – 1 tsp, minced
- Garlic – 1 tsp, minced
- Yellow Thai curry paste – 2 tbsp
- Vegetable stock – 200ml
- Peanut butter – 3 tbsp
- Coconut milk – 150 ml
- Ramen cake – 1
- Vegetable mix (red bell pepper, yellow bell pepper, mushrooms, pokchoy) – 1-1/2 cups
garnishes
- Crushed peanuts
- Sesame seeds
- Chilli oil
- Coriander
Method
- Start by prepping the veggies. Cut the pokchoy in half, and slice the bell pepper and chop the mushrooms in chunks.
- Heat 1 tbsp oil in the pot and sear the pokchoy heart side down on medium-low heat for 4-5 minutes. You will need to do this in batches. Once soft, remove and set aside. Heat the other 1 tbsp oil and add mushrooms and bell pepper. Season with a pinch of salt and cook for 5 minutes. Remove.
- In hot oil, add the chopped ginger and garlic. Add Thai curry paste and stir for a minute.
- Add the veg stock, mix well, and cook for 5 minutes.
- In a bowl, add the peanut butter and use warm water to slightly break it down and make a slurry.
- Add both the peanut butter mix and coconut milk to the broth. Cook on low heat for 20 minutes.
- Empty your ramen packet, (withholding the spice mix) and boil until the noodles cook through. Add the cooked veggies and mix well.
- Dish out in a bowl, and top with more crushed peanuts, sesame seeds, chilli oil, and some fresh coriander.
Enjoy! You can also add chicken thighs or stir fried prawns to it.