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Ramen noodles with chop sticks, carrots, broccoli, and peanuts.
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Peanut Thai Ramen

Course Main Course
Keyword Frozen Vegetables, Peanut Butter, Ramen Noodles, Red Pepper Flakes, Sugar, Water
Dietary Need Vegetarian
Cooking Method Stovetop
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 106kcal
Author University of Nebraska at Lincoln-Nebraska

Equipment

  • Medium Bowl
  • Stovetop
  • Medium Saucepan

Ingredients

  • 2 packages Ramen Noodles
  • 2 cups Vegetables Frozen
  • 1/4 cup Peanut Butter
  • 1/3 cup Water Hot
  • 1/4 tsp Red Pepper Flakes
  • 1 tsp Sugar

Instructions

  • Wash hands with soap and water.
  • Set ramen seasoning packets aside.*
  • Bring 4 cups of water to a boil. Add noodles and frozen vegetables.
  • Cook for 3 minutes. Stir occasionally. Drain.
  • In a medium bowl, whisk together peanut butter, hot water, pepper flakes, and sugar. Add seasoning, if desired.
  • Add noodles and vegetables to the sauce. Toss.
  • Store leftovers in a sealed container in the refrigerator for up to four days.

Notes

  • Add cooked chicken breast or shrimp for added protein.
  • *Do not use seasoning packets or for a lower sodium meal use 1 packet.

Nutrition

Calories: 106kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 76mg | Potassium: 191mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3105IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg