* 1/2 cup coconut milk * 0.5 tbsp red curry paste (see notes) * 4 tbsp creamy peanut butter (see notes) * 1.5 cup water * 1 tbsp rosdee seasoning powder (see notes) * 1 tbsp light soy sauce * 3.5 oz chicken sliced thinly * 2.1 oz onion (sliced thinly) * 2.1 oz carrot (sliced thinly) * 2.1 oz mushrooms (see notes) * 1 package of instant ramen noodles * coriander (optional, for topping) * green onions (optional, for topping)
# Instructions
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.
2. Pour in the water, light soy sauce, and rosdee seasoning powder, stirring well. Bring the mixture to a gentle boil.
3. Add the sliced chicken and cook until it is no longer pink.
4. Add the sliced vegetables and dried 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!
3 Comments
Recipe: [https://hungryinthailand.com/thai-peanut-butter-ramen/](https://hungryinthailand.com/thai-peanut-butter-ramen/)
# Ingredients
* 1/2 cup coconut milk
* 0.5 tbsp red curry paste (see notes)
* 4 tbsp creamy peanut butter (see notes)
* 1.5 cup water
* 1 tbsp rosdee seasoning powder (see notes)
* 1 tbsp light soy sauce
* 3.5 oz chicken sliced thinly
* 2.1 oz onion (sliced thinly)
* 2.1 oz carrot (sliced thinly)
* 2.1 oz mushrooms (see notes)
* 1 package of instant ramen noodles
* coriander (optional, for topping)
* green onions (optional, for topping)
# Instructions
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.
2. Pour in the water, light soy sauce, and rosdee seasoning powder, stirring well. Bring the mixture to a gentle boil.
3. Add the sliced chicken and cook until it is no longer pink.
4. Add the sliced vegetables and dried 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!
Yummm also pleasing to the eyes
It looks insanely good. Gotta do it myself.