Thai Style Chicken Ramen 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!

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.

THAI STYLE CHICKEN RAMEN

Steps:

• Place the chicken stock, fish sauce, ginger garlic, lemongrass and red chilies in a large pot. Bring to a boil and reduce to a simmer and simmer 15 minutes. Strain the broth and discard the solids.
• Add the brown sugar and chicken cook 2 minutes. Add the ramen noodles if it comes with a packet you can use it or not. Cook until noodles done. Top with remaining ingredients and serve.

SPICY RAMEN SKILLET THAI STYLE

Steps:

• Break ramen noodle squares into 4ths and boil in salted water until tender, about 2-3 minutes. Drain and rinse in cold water and allow to drain until later.
• Mix all sauce ingredients in a small bowl and set aside.
• Spray a large skillet with cooking spray and bring to med/high heat. Break eggs into pan and scramble stirring constantly until just cooked. Remove eggs from pan and set aside.
• Wipe out pan if needed, and heat over high heat.
• Add cooking oil to pan.
• Add carrots and sugar snap peas and stirfry until starting to soften (about 2-3 minutes).
• Add scallions and 2/3rds of peanuts, stirfry another minute.
• Add bean sprouts and garlic and stirfry for about 1 more minute.
• Push all ingredients to the outside edges of the pan and add drained ramen noodles adding a little more oil if you need to. Stirfry one more minute.
• Add chicken and sauce mixture.
• Cook until chicken is heated through and sauce has thickened slightly.
• Stir in reserved eggs.
• Continue cooking until everything is heated through.
• Serve with remaining peanuts sprinkled on top.