Peanut Thai Ramen

Theres something about ramen that tends to hit every single spot for me. Doesn’t matter what mood I’m in, a really really good bowl of ramen always sounds like a good idea.

Growing up, my only idea of ramen was the Top Ramen in the little packets. As much as I loved those, they left me feeling boated, tired and quite gross after. After moving to San Francisco for culinary school, I discovered the world of REAL ramen. You know… the kind with a flavor so deep you didnt even know the magic that was in your mouth? The kind with the perfectly seasoned, perfectly runny egg? The kind that makes you wonder why the hell a company like “Top Raman” was even legal in the first place?

Ever since going gluten-free & plant-based, I have had one hell of a time finding a ramen that works for my lifestyle. After hitting almost every restaurant in San Diego, finding one that was perfect and then watching it go out of business, I figured it was time for me to make my own damn ramen.

Luckily, with the way the food industry is moving toward the good side, theres actually some really awesome brands out there for GF ramen noodles!

I wanted to make this recipe complex and super satisfying, so I made it like I would almost make a curry. A bit of tweaking and testing out on clients, and this baby was ready for the blog.

Funny enough - I have seen quite a few peanut ramen recipes pop up in the last few weeks! Talk about a collective conciseness eh?

I hope this hits all the spots for you!

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Serves 3-4

The Goods:

• 1 tbsp coconut oil

• 1 yellow onion, sliced

• 1/2 tsp salt

• 3 cloves of garlic, minced

• 1 tsp chopped ginger

• 2 tbsp red curry paste

• 1 tsp turmeric

• 1 red bell pepper, seeded & chopped

• 2 tbsp hot chili oil (or less if you want it less spicy)

• 1/4 cup coconut aminos

• 1 tbsp sesame oil

• 1/4 cup creamy peanut butter

• 1 can coconut milk

• 1 cup chopped mushrooms of your choice

• 6 cups veggie broth

• 1 lime, juiced

• 1 medium size zucchini, chopped

• 1 packet of ramen noodles, cooked

Garnish

• Lime wedges

• Basil

• Red pepper flakes

• Sliced scallions

The Method:

1. Boil water for noodles in a large soup pot, cook to package instructions, drain, and set aside.

2. In a medium size stock pot over medium heat, add the coconut oil. Once hot, add the onions and salt. Sauté for 2-3 minutes until they’re soft and start making your house smell amazing!

3. Add the garlic, ginger and stir for one minute more. Add the curry paste, turmeric, and bell pepper then stir for one minute to coat everything.

4. Once everything is coated, add the peanut butter, chili oil, sesame oil, coco aminos, coconut milk, and mushrooms. Stir well and let everything simmer for about 2-3 minutes.

5. Next, add in your veggie broth and cook covered on medium for about 7-10 minutes.

6. Squeeze in the lime juice, and add the zucchini. Cook for 2-3 more minutes and then remove from heat.

7. Taste broth and add salt/spiciness as needed for desired flavor.

8. Serve in a large bowl with a handful of cooked ramen noodles, lime wedges, basil leaves, red pepper flakes and sliced scallions.

9. Enjoy while hot!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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