I had pretty low expectations when I started making this dish of Thai peanut chicken with Ramen noodles. I can’t say I’ve eaten a lot of Ramen noodles. They weren’t around when I was in college. Back then my staple was canned chili or soup when the dorm cafeteria wasn’t open.
But, this Thai peanut chicken with Ramen takes those little Ramen noodles to a new level. This dish is fantastic. You have the freshness of the coconut, cilantro and lime flavors, with the smooth creaminess of peanut butter… all backed up with a hint of Sriracha on the stir-fried chicken. I’d make this again and again.
Also try my Ramen-seasoned potato chips. Yep, Ramen-seasoned potato chips. They’re fantastic!
This recipe was inspired by a recipe from College and Cook.
Thai Peanut Chicken with Ramen
- 2 packages Ramen noodles chicken flavor
- Sriracha chicken recipe below
- Coconut peanut sauce recipe below
- Green onion sliced, for garnish
For the chicken
- Cook the noodles per the package instructions.
- Drain 80% of the water.
- Stir in the seasoning packets.
- Add in the cooked chicken and coconut sauces from below, stir, and serve garnished with green onion.
For the chicken
- Heat the oil in a wok or skillet over high heat.
- Mix the chicken with the Sriracha and the seasoning in a small bowl.
- Sprinkle with the corn starch and combine.
- Stir fry until the chicken is done. Remove from the heat.
For the sauce
- Heat the milk in a small pan over medium heat.
- Add in the peanut butter and stir until melted and smooth.
- Add remaining ingredients. Warm through.
Nutritional values are approximate.