Instant Peanut Thai Noodles (Printable)

Creamy peanut butter and chili crisp sauce blend with noodles for a quick, flavorful meal.

# What You'll Need:

→ Noodles

01 - 2 packs instant ramen noodles, flavor packets discarded

→ Sauce

02 - 3 tablespoons creamy peanut butter
03 - 2 tablespoons soy sauce
04 - 1 tablespoon chili crisp, adjust to taste
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon honey or maple syrup
07 - 2 teaspoons toasted sesame oil
08 - 1 garlic clove, minced
09 - 3 to 4 tablespoons hot water, as needed to thin sauce

→ Toppings (optional)

10 - 2 scallions, thinly sliced
11 - 1 tablespoon roasted peanuts, chopped
12 - 1 teaspoon sesame seeds
13 - Fresh cilantro, chopped
14 - Lime wedges

# How to Make It:

01 - Cook ramen noodles according to package directions. Drain, reserving 2 to 3 tablespoons of cooking water.
02 - Whisk together peanut butter, soy sauce, chili crisp, rice vinegar, honey, sesame oil, and minced garlic in a bowl. Add reserved noodle water or hot water, one tablespoon at a time, until the sauce is smooth and pourable.
03 - Toss cooked noodles in the prepared sauce until evenly coated.
04 - Divide noodles between two bowls. Garnish with scallions, roasted peanuts, sesame seeds, cilantro, and lime wedges as desired.
05 - Serve immediately while warm.

# Expert Tips:

01 -
  • It comes together faster than delivery arrives, turning pantry basics into something that tastes intentional and impressive.
  • The sauce is forgiving—adjust the heat, thin it out, or switch the nut butter depending on what's in your cabinet.
  • That toasted sesame oil and chili crisp combination hits every flavor note at once, making you feel like you're eating restaurant food at home.
02 -
  • Don't skip reserving the noodle water; it's starchy and helps the sauce cling to the pasta in a way that plain hot water can't quite match.
  • Taste the sauce before you combine everything—this is your moment to adjust heat or sweetness, not after it's all mixed together.
03 -
  • Make a double batch of the sauce and keep it in the fridge for up to a week; you can toss it with greens, use it as a dip, or pour it over roasted vegetables.
  • If your peanut butter is the natural kind that separates, whisk it well before measuring—the oil-to-solids ratio changes how the sauce emulsifies.
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