Name: Vegan Spicy Thai Peanut Ramen Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 teaspoons olive oil; 3 cloves garlic, chopped; 1 teaspoon ginger, grated; 1 teaspoon green curry paste; 4 cups vegetable broth, divided; 1 can (13-14 oz) full-fat coconut milk; 1/2 cup natural or organic peanut butter; 2 tablespoons soy sauce; 2 tablespoons agave syrup; Juice of 2 limes; 9-12 ounces ramen noodles; Mushrooms, thinly sliced; Sesame seeds (black or white); Thai chilis; Cilantro; Chopped peanuts; Additional vegetables as preferred

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Introduction

This Vegan Spicy Thai Peanut Ramen is a creamy, flavorful dish perfect for anyone craving a comforting bowl of noodles with a spicy twist. Combining rich peanut butter, fragrant spices, and fresh lime, it’s an easy meal that brings vibrant Thai-inspired flavors to your kitchen.

A white bowl filled with a creamy soup base that is light orange in color, containing wavy, yellow noodles that sit in the center, partially lifted by a pair of wooden chopsticks held by a woman's hand on the right side. Around the noodles, there are slices of brown mushrooms with dark edges, dark red dried chili peppers, chopped peanuts, black sesame seeds, and small green cilantro leaves scattered on the surface. Two bright green lime wedges rest near the bottom left edge of the bowl, partially submerged in the soup. The bowl is placed on a rustic wooden surface with a worn texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons olive oil
3 cloves garlic, chopped
1 teaspoon ginger, grated
1 teaspoon green curry paste
4 cups vegetable broth, divided
1 can (13-14 oz) full-fat coconut milk
1/2 cup natural or organic peanut butter
2 tablespoons soy sauce
2 tablespoons agave syrup
Juice of 2 limes
9-12 ounces ramen noodles
Optional toppings: mushrooms (thinly sliced), black or white sesame seeds, Thai chilis, cilantro, chopped peanuts, other veggies as desired

Instructions

Step 1: In a large pot, heat the olive oil over medium-high heat. Add the chopped garlic and grated ginger, sautéing for 1-2 minutes, lowering the heat if needed to prevent burning.
Step 2: Stir in the green curry paste and cook for another minute until fragrant.
Step 3: Pour in 3 cups of vegetable broth and the coconut milk, stirring to combine. Reduce heat to low and let it simmer gently.
Step 4: In a medium bowl, whisk together the remaining 1 cup of broth and the peanut butter to create a smooth mixture.
Step 5: Add the peanut butter mixture to the pot, whisking thoroughly to blend it into the broth.
Step 6: Stir in the soy sauce, agave syrup, and lime juice. Simmer on low for 5-10 minutes to allow the flavors to deepen. Taste and adjust with salt, more lime juice, or agave if desired.
Step 7: Just before serving, add the ramen noodles to the pot. Use 9 ounces for a brothier soup or 12 ounces for a heartier noodle dish. Cook according to the package instructions, usually 1-2 minutes.
Step 8: Serve immediately, topped with your choice of optional ingredients such as mushrooms, sesame seeds, Thai chilis, cilantro, peanuts, or other veggies.

Tips & Variations

For extra protein, add cubed tofu or cooked chickpeas before serving.
If you prefer less heat, reduce or omit the green curry paste and Thai chilis.
Use rice noodles as a gluten-free alternative to traditional ramen noodles.
Roast mushrooms and add as a topping for a smoky flavor boost.
Adjust the peanut butter quantity to make the broth creamier or lighter to your taste.

Storage

Store any leftover ramen broth and noodles separately in airtight containers in the refrigerator for up to 3 days. When reheating, warm the broth gently on the stove and add fresh noodles or reheat the noodles separately to prevent sogginess. Avoid reheating the entire soup together for best texture.

How to Serve

A white bowl filled with creamy light brown soup, with wavy yellow ramen noodles in the center as the main layer. Floating on the soup are thin light brown mushroom slices with darker edges placed along the sides, bright green lime wedges on the left, and scattered chopped peanuts with small black sesame seeds on top. There are whole dried red chili peppers and fresh green cilantro leaves spread throughout the soup. A pale yellow spoon rests on the right side inside the bowl. The bowl sits on a wooden surface that has been changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free?

Yes, you can substitute peanut butter with sunflower seed butter or tahini to keep the creamy texture without nuts. Adjust seasoning as needed to balance flavors.

How spicy is this ramen?

The spiciness comes mainly from the green curry paste and optional Thai chilis, making it moderately spicy. You can reduce or omit these ingredients if you prefer a milder dish.