These are my Spicy Peanut Butter Noodles topped with chicken, lime wedges, coriander (cilantro), chilli oil, and mangetouts (snow peas). Perfect for a weeknight speedy dinner, this ramen is super creamy, slurpy, and absolutely delicious.
There's nothing quite like a huge bowl of spicy peanut butter noodles. This recipe uses Thai red curry paste, peanut butter, soy sauce, chicken broth and coconut milk as the base. You then add in some udon noodles (or whatever ramen noodles you like) and you've got yourself a quick and delicious Thai peanut noodle recipe.
If you're looking for some more noodle recipe inspiration, then check out my egg noodles with ground beef recipe for something flavourful and simple, my easy vermicelli noodles for a one pan dish, my sweet and sour chicken noodles to add to your weekly noodle rotation, my shrimp with ramen noodles recipe that takes less than 10 minutes to make, or lastly my easy curry noodles topped with crispy ground beef and pak choi!
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Why you'll love this recipe
One pan meal - yes, that's right. Everything is cooked in one pan for this peanut butter noodle recipe. Not only do we cook and prepare the chicken in the pan first (you can omit this and just skip to the noodle part if you like), but we then cook the sauce and the udon noodles in the pan too. So easy.
Tasty - you've got the freshness from the coriander and garlic, the spice from the Thai red curry paste and the chilli oil, and the creaminess from the coconut milk.
Easy - this dish requires minimal ingredients and results in the most delicious, restaurant-quality noodle dish.
Ingredients and Substitutions
Chicken breasts: I love making peanut butter chicken for this noodle recipe. But if you don't fancy chicken, tofu, beef, aubergine, or tempeh would work really well in this recipe!
Garlic: fresh garlic cloves. You could also use garlic granules.
Thai red curry paste: I highly recommend getting a good quality Thai red curry paste like Mae Ploy. Any mainstream supermarket brand will have a more modest flavour, so make sure to taste as you go along if you're not using Mae Ploy.
Peanut butter: I love using crunchy peanut butter, but you can also use smooth.
Soy sauce: light soy sauce is perfect for this recipe and balances out the flavours really well.
Coconut milk: to make the peanut butter ramen noodles creamy and delicious, we're using full fat coconut milk.
Chicken broth: just your store-bought chicken broth or chicken stock will do! You can also use veggie stock if you're wanting to make it vegetarian.
Noodles: I've used udon noodles for this peanut butter chicken noodles recipe, but you could use ramen noodles, wholegrain noodles, or rice noodles.
For the toppings: mangetout (snow peas), coriander, chilli oil, and lime wedges. Other toppings you could use are edamame beans, a soft-boiled egg, sliced carrots, peanuts, or pak choi.
For the full ingredients list with measurements and instructions, scroll down this blog to the recipe card.
Step by step instructions with photos
Step 1: Place a large saucepan on medium heat and drizzle with vegetable oil. Then add in your chicken breasts and fry on each side for 5 minutes until golden (the chicken breasts will still be raw). Once golden, remove from the pan and set aside on a plate.
Step 2: Place the saucepan back onto medium heat and add in minced garlic, red Thai curry paste, soy sauce, and peanut butter. Give it a good mix and then add in the coconut milk followed by the chicken stock. Stir until smooth and bring to the boil. Then reduce to low heat.
Step 3: Add your chicken breasts back into your pan and add on the lid. Cook on low heat for 10-15 minutes. Then, remove your chicken breasts from the pan and slice on a chopping board.
Step 4: Taste your peanut butter Thai curry sauce and season according to your preferences. Then, add in your ready to cook udon noodles (or ramen noodles of your choice), and cook to packet instructions.
Step 5: Once your noodles are ready, divide the udon between two bowls and top with ladles of your peanut butter ramen broth. Top with your sliced chicken breast, mangetout (snow peas), coriander (cilantro), lime wedges, and chilli oil. Enjoy!
What to do with leftovers
Storage: leave the peanut butter noodles to cool, then place them in an airtight container and into the fridge for up to 3 days.
Reheating: to reheat, I'd recommend gently transferring the noodles and the sauce into a saucepan. Add in about 50ml of water and place on low/medium heat. Stir frequently for 5-10 minutes until the noodles and sauce are piping hot. Serve up with any additional toppings and enjoy!
FAQs
Easily! Just remove the chilli oil. Choose a red Thai curry paste that is milder in spice, or just reduce how much you put in and taste as you go along.
Absolutely! Just swap out the chicken breast for extra firm tofu or aubergine (eggplant). Replace the chicken stock with veggie stock.
For sure, just miss out step 1 and step 3!
Yes, this will make enough for 4 people.
More recipes you might enjoy!
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Spicy Peanut Butter Noodles
Ingredients
- 2 chicken breasts
- 3 garlic cloves minced
- 1 tablespoon red Thai curry paste Mae Ploy is the best brand! Add more or less depending on the intensity of your Thai curry paste
- 1 tablespoon light soy sauce
- 2 heaped tbsp peanut butter I used crunchy!
- 400ml coconut milk
- 400ml chicken broth
- 300g udon noodles or whatever noodles you fancy
For the toppings
- Mangetouts (snow peas)
- Coriander (cilantro)
- Chilli oil
- 4 Lime wedges
Instructions
- Place a large saucepan on medium heat and drizzle with vegetable oil. Then add in your chicken breasts and fry on each side for 5 minutes until golden (the chicken breasts will still be raw). Once golden, remove from the pan and set aside on a plate. (skip this step if you just want to make the noodles)
- Place the saucepan back onto medium heat and add in minced garlic, red Thai curry paste, soy sauce, and peanut butter. Give it a good mix and then add in the coconut milk followed by the chicken stock. Stir until smooth and bring to the boil. Then reduce to low heat.
- Add your chicken breasts back into your pan and add on the lid. Cook on low heat for 10-15 minutes. Then, remove your chicken breasts from the pan and slice on a chopping board. (once again, skip this step if you just want to make the peanut butter noodles recipe)
- Taste your peanut butter Thai curry sauce and season with salt, more curry paste, peanut butter, or sugar according to your preferences. Then, add in your ready to cook udon noodles (or ramen noodles of your choice), and cook to packet instructions.
- Once your noodles are ready, divide the udon between two bowls and top with ladles of your peanut butter ramen broth. Top with your sliced chicken breast, mangetout (snow peas), coriander (cilantro), lime wedges, and chilli oil. Enjoy!
Iris
I have made this recipe at least once a week since i discovered it. Love it!!
Emily Roz
I'm so glad you love it Iris! Thank you for your lovely comment 🙂
Lauren Caruana
This soup is easy and delicious. A family mid week favourite. But for some reason I always struggle to find this recipe. Perhaps I should know it by heart by now. 😃
Emily Roz
I'm so glad you love it, Lauren! <3
Iris
Best recipe ever!!
Emily Roz
Yaaay, so glad you love it!