Best instant ramen ever
Best instant ramen ever!!! is a easy Thai recipe that serves 2. 620 calories per serving. Recipe by amateurprochef on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $8.58 total, $4.29 per serving
Ingredients
- 2 tablespoons Vegetable Oil (neutral oil for sautéing)
- 2 cloves Garlic (minced)
- 2 tablespoons Red Thai Curry Paste (store‑bought, authentic Thai flavor)
- 2 tablespoons Peanut Butter (smooth, unsweetened)
- 400 ml Coconut Milk (full‑fat can for richness)
- 480 ml Chicken Stock (low‑sodium; can use vegetable stock for vegetarian version)
- 200 g Ramen Noodles (any wheat ramen; can substitute rice noodles for gluten‑free)
- 2 large Egg (soft‑boiled or poached, yolk should be runny)
- 2 stalks Green Onions (thinly sliced, green parts only)
- 1 teaspoon Chili Oil (optional, for extra heat and sheen)
Instructions
Heat Oil
Place the large skillet over medium heat and add the vegetable oil. Let it warm for about 30 seconds.
Time: PT1M
Sauté Aromatics
Add the minced garlic, red Thai curry paste, and peanut butter to the hot oil. Stir continuously for 1 minute until fragrant and the peanut butter has melted into the paste.
Time: PT1M
Add Liquids and Bring to Boil
Pour in the coconut milk and chicken stock, stirring to combine. Increase the heat to medium‑high and bring the mixture to a gentle boil.
Time: PT3M
Cook Noodles
Add the ramen noodles to the boiling broth. Cook according to the package instructions, usually 3–4 minutes, stirring occasionally to separate the noodles.
Time: PT4M
Prepare Runny Egg
While the noodles are cooking, bring a small saucepan of water to a gentle boil. Lower the heat to a simmer and gently add the eggs. Cook for 6 minutes for a soft, runny yolk, then transfer to an ice‑water bath for 1 minute before peeling.
Time: PT6M
Assemble Bowls
Divide the noodle‑broth mixture between two serving bowls. Slice the green onions thinly and sprinkle on top. Drizzle each bowl with a teaspoon of chili oil, if using, and place a peeled soft‑boiled egg in the center.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 20g
- Carbohydrates
- 70g
- Fat
- 30g
- Fiber
- 5g
Dietary info: Can be made gluten‑free with rice noodles, Dairy‑free, Can be vegetarian with vegetable stock and omitted egg
Allergens: Peanuts, Egg, Wheat (gluten)
Ingredient Substitutions
- Instead of Vegetable Oil: canola oil, sunflower oil
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Red Thai Curry Paste: red curry powder + chili paste
- Instead of Peanut Butter: almond butter, cashew butter
- Instead of Coconut Milk: coconut cream diluted 1:1 with water
- Instead of Chicken Stock: vegetable stock, water + bouillon cube
- Instead of Ramen Noodles: rice noodles, udon noodles
- Instead of Egg: tofu scramble for vegan version
- Instead of Green Onions: chives, scallions
- Instead of Chili Oil: sriracha, hot sauce
Equipment Needed
- Large Skillet or Saucepan
- Medium Saucepan
- Wooden Spoon or Spatula
- Measuring Spoons
- Knife
- Cutting Board
- Timer (optional)
- Serving Bowls
Critical Steps — Do Not Skip
- Cooking the garlic, curry paste, and peanut butter together without burning.
- Bringing the coconut milk and stock to a gentle boil before adding noodles.
- Timing the soft‑boiled egg so the yolk remains runny.
Chef Tips from the Video
- Use a high‑quality Thai red curry paste for authentic flavor; homemade paste adds even more depth.
- For extra richness, finish the soup with a drizzle of lime juice and a handful of fresh cilantro.
- If you like extra crunch, add toasted crushed peanuts just before serving.
Troubleshooting
Broth tastes too thick or oily.
Add a splash of extra chicken stock or water to thin it, and stir well.
Noodles become mushy.
Cook noodles al dente according to package, and remove the pan from heat a minute before the noodles are fully done; they will finish cooking in the hot broth.
Peanut butter clumps and doesn’t fully incorporate.
Stir continuously while adding the coconut milk; you can whisk the peanut butter with a little warm broth before adding.
Storage
Refrigerator: Store leftover broth and noodles in an airtight container for up to 2 days. Keep the egg separate.
Freezer: Broth can be frozen for up to 2 months; reheat and add fresh noodles when serving.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the coconut‑curry broth a day ahead and refrigerate; reheat gently before adding noodles.
- Soft‑boiled eggs can be made up to 4 hours ahead and kept in their shells in cold water.
Frequently Asked Questions
What is the cultural significance and history of Peanutty Red Thai Curry Ramen in Thai cuisine?
While ramen is Japanese, Thai cooks have embraced noodle soups and often fuse them with local flavors like red curry and peanut butter. This hybrid dish reflects Thailand’s love for bold, creamy curries and the modern trend of cross‑cultural comfort food.
What are the traditional regional variations of Thai red curry noodle soups in Thailand?
In central Thailand, red curry soups are usually made with coconut milk, meat, and kaffir lime leaves. In the north, they may be thinner and include herbs like galangal. Peanut additions are more common in southern Thai dishes where peanuts feature heavily in sauces.
How is Peanutty Red Thai Curry Ramen traditionally served in Thailand?
It is typically served hot in a deep bowl, garnished with fresh herbs, sliced chilies, and a squeeze of lime. The broth is meant to be sipped first, then the noodles and toppings are enjoyed together.
What occasions or celebrations is Peanutty Red Thai Curry Ramen associated with in Thai culture?
There is no specific holiday tied to this fusion dish, but it is popular as a quick comfort meal during rainy days or after a long market day when a warm, hearty bowl is desired.
How does Peanutty Red Thai Curry Ramen fit into the broader Thai cuisine tradition?
It showcases two hallmark Thai flavors—spicy red curry and creamy peanut—combined with the universal appeal of noodle soups, illustrating Thai cuisine’s adaptability and love for balancing heat, sweet, salty, and nutty notes.
What are the authentic traditional ingredients for Peanutty Red Thai Curry Ramen versus acceptable substitutes?
Authentic ingredients include Thai red curry paste, coconut milk, peanut butter, chicken stock, and wheat ramen noodles. Substitutes can be red curry powder with chili paste, coconut cream diluted with water, vegetable stock, and rice noodles for a gluten‑free version.
What other Thai dishes pair well with Peanutty Red Thai Curry Ramen?
Serve it alongside fresh papaya salad (som tam), Thai spring rolls, or a simple cucumber relish to add a crisp, acidic contrast to the rich broth.
What makes Peanutty Red Thai Curry Ramen special or unique in Thai cuisine?
The combination of red curry paste with peanut butter creates a velvety, nutty broth that is rare in traditional Thai soups, offering a depth of flavor that stands out from typical clear or purely coconut‑based curries.
What are the most common mistakes to avoid when making Peanutty Red Thai Curry Ramen at home?
Common errors include burning the garlic‑curry‑peanut mixture, overcooking the noodles, and cooking the egg too long so the yolk hardens. Keep the heat moderate, watch the timing, and remove the egg as soon as the yolk is still runny.
Why does this Peanutty Red Thai Curry Ramen recipe use peanut butter instead of a traditional Thai peanut sauce?
Peanut butter provides a smooth, consistent texture that blends quickly with the coconut‑curry broth, saving time while still delivering the authentic nutty flavor that a homemade Thai peanut sauce would offer.
Can I make Peanutty Red Thai Curry Ramen ahead of time and how should I store it?
Yes, you can prepare the broth a day ahead and refrigerate it. Reheat gently, then add fresh noodles and a freshly cooked egg just before serving to keep the texture optimal.
What does the YouTube channel amateurprochef specialize in?
The YouTube channel amateurprochef focuses on simple, budget‑friendly home cooking tutorials that emphasize quick techniques, flavor‑forward dishes, and step‑by‑step guidance for beginner to intermediate cooks.
How does the YouTube channel amateurprochef's approach to Thai cooking differ from other Thai cooking channels?
amateurprochef blends traditional Thai flavors with readily available pantry staples and Western‑style convenience, avoiding hard‑to‑find ingredients while still delivering authentic taste, whereas many Thai channels stick strictly to traditional methods and specialty items.
Last updated: August 30, 2026
