Best Spicy Ramen Skillet Thai Style Recipes

30 MINUTE THAI PEANUT CHICKEN RAMEN

Steps:

• 1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.2. Once done cooking, use the natural or quick release and release the steam. 3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft. 4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!
• 1. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.2. Once done cooking, shred the chicken.3. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

SPICY RAMEN

Steps:

• Cook ramen in boiling water for 2 minutes (no longer)! Reserve one cup pasta water. Rinse with cool water and toss with a drizzle of sesame oil to prevent the noodles from sticking. Set aside.
• Heat a large wok or skillet over medium high heat. Add peanuts and dry roast peanuts until golden and toasted in a few places, tossing occasionally, approximately 3 minutes. Remove to a plate.
• Mix Sauce ingredients together in a medium bowl and set aside.
• To the now empty skillet, heat 1 tablespoon sesame oil over medium high heat. Add ground pork/chicken, onions, salt and pepper and cook until browned. When meat is almost cooked through, add carrots, bell peppers, garlic and ginger and cook 2 additional minutes.
• Stir in sauce and bring to a simmer. Simmer for 30 seconds then add noodles and toss until evenly coated. Add cabbage and peanuts and toss to combine. Heat just until noodles are al dente and cabbage has softened, about one minute. Add additional reserved water if needed to reach desired consistency.
• Taste and season with additional sriracha, salt and pepper if desired. Garnish with green onions.

THAI CHICKEN RAMEN

Steps:

• Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute.
• Add Thai green curry paste and saute 1 minute longer. Stir in water and coconut milk and fish sauce and bring mixture to a boil.
• Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl.
• Ladle out 1 cup of the water mixture from soup and stir into seasonings in bowl then return to pot.
• Stir in shredded chicken lime juice and 1/4 cup of the cilantro.
• Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.

SPICY RAMEN WITH BEEF AND BOK CHOY

Steps:

• Combine the beef, hoisin sauce, soy sauce, scallions, half each of the ginger and garlic, and 1/2 teaspoon each salt and pepper in a bowl. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Add the beef mixture and cook, breaking up the meat, until browned, 5 minutes.
• Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Transfer the mixture to a bowl. Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside.
• Bring 4 cups water to a boil in a large pot over high heat. Add the bok choy and ramen noodles along with the reserved ramen flavor packet. Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes. Add the beef-mushroom mixture to the pot and toss to combine. Top each serving with the ginger-garlic mixture and the sliced chile.

SPICY ASIAN RAMEN NOODLES

Steps:

• Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
• Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
• Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.

RAMEN SKILLET SUPPER

Steps:

• Brown meat in large skillet.
• drain.
• Add water and 1 of the seasoning packs, stir fry sauce, and frozen veggies.
• Mix well.
• Bring to a boil.
• Reduce heat to medium-low cover and cook for 5 minutes or until veggies are tender.
• Break up the noodles and add to the skillet.
• Cover, cook 5 to 8 minutes or until sauce is as thick as you like it. stir occasionally separating noodles.
• Any stir fry or mixed type veggies that you like can be substituted.