Thai curry paste contains 13 spices ground by hand—adding peanut butter creates the umami bomb restaurants charge $18 for.
Spicy Peanut Butter Ramen
Dive into a bowl of our Spicy Peanut Butter Ramen, where rich, creamy peanut butter mingles with savory broth for a flavor explosion! Topped with juicy chicken, zesty lime wedges, fresh coriander, and a drizzle of fiery chili oil, this dish is your go-to for a quick and satisfying weeknight feast. Don't forget the crunchy mangetouts for that perfect textural twist!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This bastard child of Japanese ramen and Thai tom kha was accidentally birthed in 1980s California when homesick Japanese students discovered that American supermarket peanut butter could mimic the creamy richness of proper tonkotsu broth—what started as broke college desperation became the blueprint for every fusion noodle joint from Los Angeles to London that dares call itself authentic.
Regional Twist
In Bangkok's Chinatown district, they substitute the udon noodles for fresh rice vermicelli and double the Thai curry paste, creating a fierier cousin that locals call 'farang noodles.'
📝 Ingredients
Shopping List
- 2 pieces chicken breast
- 1 cup (59 ml) cilantro
- 1 can coconut milk
- 1 piece lime
- 1 cup (118 ml) mangetouts
- 2 tablespoons (30 ml) red thai curry paste
- 8 oz (227 g) udon noodles
Pantry Items
Amounts also listed in instructions below
- 2 cups (473 ml) chicken stock
- chilli oil (to taste)
- 1 cup (114 g) crunchy peanut butter
- garlic (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Place the chicken breasts in a large saucepan and cook until golden on both sides, then remove and set aside.
- 2
In the same pan, combine garlic, red Thai curry paste, soy sauce, and crunchy peanut butter. Mix well.
- 3
Add coconut milk and chicken stock to the mixture and stir until silky smooth.
- 4
Return the chicken breasts to the broth and cook until done, then remove.
- 5
Add udon noodles to the broth and cook according to package instructions.
- 6
Serve the noodles topped with chicken, mangetouts, coriander, lime wedges, and drizzle with chilli oil.
💡 Pro Tips
- ✓Bloom the curry paste in oil for 60-90 seconds before adding wet ingredients to activate fat-soluble compounds and intensify flavor by 30-40%.technique60-90 seconds
- ✓Whisk peanut butter with 2-3 tablespoons of hot broth first to create a smooth slurry, preventing the oils from separating and creating greasy spots.technique2-3 tablespoons
- ✓Cook chicken to exactly 165°F internal temperature, then slice against the grain at 45° angle to reduce chewiness by breaking muscle fibers.timing165°F
- ✓Add mangetouts in the final 30-45 seconds of cooking to maintain their snap - they lose 60% of their crunch after 2 minutes in hot liquid.timing30-45 seconds
- ✓Use full-fat coconut milk (22-24% fat content) rather than light versions to properly emulsify with peanut oils and create silky mouthfeel.ingredient22-24% fat content
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Thai curry paste contains 13 spices ground by hand—adding peanut butter creates the umami bomb restaurants charge $18 for.
Spicy Peanut Butter Ramen
Dive into a bowl of our Spicy Peanut Butter Ramen, where rich, creamy peanut butter mingles with savory broth for a flavor explosion! Topped with juicy chicken, zesty lime wedges, fresh coriander, and a drizzle of fiery chili oil, this dish is your go-to for a quick and satisfying weeknight feast. Don't forget the crunchy mangetouts for that perfect textural twist!
The Story
This bastard child of Japanese ramen and Thai tom kha was accidentally birthed in 1980s California when homesick Japanese students discovered that American supermarket peanut butter could mimic the creamy richness of proper tonkotsu broth—what started as broke college desperation became the blueprint for every fusion noodle joint from Los Angeles to London that dares call itself authentic.
Regional Twist
In Bangkok's Chinatown district, they substitute the udon noodles for fresh rice vermicelli and double the Thai curry paste, creating a fierier cousin that locals call 'farang noodles.'
📝 Ingredients
Shopping List
- 2 pieces chicken breast
- 1 cup (59 ml) cilantro
- 1 can coconut milk
- 1 piece lime
- 1 cup (118 ml) mangetouts
- 2 tablespoons (30 ml) red thai curry paste
- 8 oz (227 g) udon noodles
Pantry Items
Amounts also listed in instructions below
- 2 cups (473 ml) chicken stock
- chilli oil (to taste)
- 1 cup (114 g) crunchy peanut butter
- garlic (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Place the chicken breasts in a large saucepan and cook until golden on both sides, then remove and set aside.
- 2
In the same pan, combine garlic, red Thai curry paste, soy sauce, and crunchy peanut butter. Mix well.
- 3
Add coconut milk and chicken stock to the mixture and stir until silky smooth.
- 4
Return the chicken breasts to the broth and cook until done, then remove.
- 5
Add udon noodles to the broth and cook according to package instructions.
- 6
Serve the noodles topped with chicken, mangetouts, coriander, lime wedges, and drizzle with chilli oil.
💡 Pro Tips
- ✓Bloom the curry paste in oil for 60-90 seconds before adding wet ingredients to activate fat-soluble compounds and intensify flavor by 30-40%.technique60-90 seconds
- ✓Whisk peanut butter with 2-3 tablespoons of hot broth first to create a smooth slurry, preventing the oils from separating and creating greasy spots.technique2-3 tablespoons
- ✓Cook chicken to exactly 165°F internal temperature, then slice against the grain at 45° angle to reduce chewiness by breaking muscle fibers.timing165°F
- ✓Add mangetouts in the final 30-45 seconds of cooking to maintain their snap - they lose 60% of their crunch after 2 minutes in hot liquid.timing30-45 seconds
- ✓Use full-fat coconut milk (22-24% fat content) rather than light versions to properly emulsify with peanut oils and create silky mouthfeel.ingredient22-24% fat content