Description

This Crispy Thai Peanut Chicken Ramen recipe combines crunchy breaded chicken breasts with a creamy, savory peanut sauce tossed with tender ramen noodles and fresh vegetables. It’s a flavorful fusion dish that delivers the comforting satisfaction of ramen with the satisfying crunch of Thai-inspired peanut chicken, garnished with fresh cilantro, sesame seeds, and lime wedges for a bright finish.

Ingredients

Scale

Chicken & Coating

2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 large egg, beaten
1/2 cup panko breadcrumbs
2 tablespoons vegetable oil (for frying)

Peanut Sauce

1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 teaspoon grated ginger
1 garlic clove, minced
2 tablespoons warm water (to thin sauce)

Noodles & Garnishes

2 packages ramen noodles (discard the seasoning packet)
1 cup shredded carrots
1/2 cup chopped green onions
1/4 cup chopped cilantro (for garnish)
1 tablespoon sesame seeds (optional, for garnish)
Lime wedges (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: In a shallow dish, mix the flour, salt, pepper, garlic powder, and paprika. Dredge each chicken breast in the flour mixture, then dip into the beaten egg, and finally coat with panko breadcrumbs, pressing to ensure an even coating.
Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts and fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and let rest for a few minutes before slicing into thin strips.
Make the Peanut Sauce: In a bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, grated ginger, minced garlic, and warm water until smooth and well combined.
Cook the Ramen: Prepare the ramen noodles according to package instructions, boiling them until tender but still firm. Drain the noodles and return them to the pot or a large bowl.
Toss Noodles with Sauce and Veggies: Pour the peanut sauce over the cooked noodles and toss well to coat. Stir in shredded carrots and chopped green onions.
Assemble the Dish: Divide the peanut sauce-coated noodles and veggies between bowls. Top each bowl with sliced crispy chicken.
Garnish and Serve: Sprinkle chopped cilantro and sesame seeds over the top. Serve immediately with lime wedges on the side for squeezing over the dish.

Notes

Be sure to discard the ramen seasoning packets, as they are salty and unnecessary with the peanut sauce.
For extra heat, add a dash of chili flakes or sriracha to the peanut sauce.
Use a non-stick skillet to prevent the chicken from sticking and to make flipping easier.
Vegetarian option: substitute chicken with firm tofu prepared the same way.
Peanut sauce can be made ahead and refrigerated for up to 3 days.