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- 2 packs of instant ramen noodles (discard the seasoning packets) - 1 tablespoon vegetable oil - 1 small onion, thinly sliced - 2 garlic cloves, minced - 1 red bell pepper, julienned - 1 cup snap peas, trimmed - 1 cup shredded carrots - 1/2 cup green onions, sliced - 1/3 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon sesame oil - 1 tablespoon sriracha (or to taste) - Salt and pepper to taste - Chopped cilantro - Sliced green onions - Lime wedges This dish is quick and fun to make. The main ingredients are easy to find. Instant ramen noodles are the star. They cook fast and soak up flavor well. Fresh veggies add color and crunch, making the dish bright. The peanut sauce is where the magic happens. Creamy peanut butter gives it richness. Soy sauce adds saltiness, while lime juice adds tang. Sesame oil brings a nutty note, and sriracha adds heat. You can adjust the sriracha to your taste. For a finishing touch, consider garnishing with chopped cilantro, sliced green onions, and lime wedges. These add freshness and a pop of flavor. Enjoy this tasty meal that you can whip up in no time! Start by cooking the ramen noodles. Follow the package guide but reduce the time by 1-2 minutes. This keeps them firm. After cooking, drain the noodles and set them aside. In a large skillet or wok, heat the vegetable oil on medium-high. Add the thinly sliced onion. Sauté for 2 minutes until they soften. Then, mix in the minced garlic and cook for another minute. It should smell great! Now, add the red bell pepper, snap peas, and shredded carrots. Sauté these for 3-4 minutes until they are tender-crisp. This adds a nice crunch to your dish. In a small bowl, whisk together the creamy peanut butter, soy sauce, lime juice, sesame oil, and sriracha. Make sure this mix is smooth. Next, add the cooked ramen noodles to your skillet with the veggies. Pour the peanut sauce over everything. Toss well for 2-3 minutes. You want the noodles to be warm and coated in that tasty sauce. Season with salt and pepper to taste. Enjoy this easy stir-fry that bursts with flavor! To keep your veggies crunchy, cook them just right. Stir-fry the onions for two minutes. Then add garlic and cook for one more minute. Next, toss in the red bell pepper, snap peas, and carrots. Cook for about three to four minutes. This keeps them tender-crisp. For the noodles, cook them for one to two minutes less than the package says. This way, they stay firm and mix well with the sauce. Drain them and set them aside until the veggies are ready. You can add more protein for a hearty meal. Try chicken, shrimp, or tofu. Cook them separately and toss them in during the last minute. This adds great taste and fills you up. If you like spice, sriracha is your friend. Start with one tablespoon and add more if you want it hotter. Mix it into the peanut sauce for a zesty kick. Serve your ramen stir-fry in colorful bowls. Top each bowl with extra cilantro and a lime wedge. This makes the dish look fresh and bright. You can even arrange the veggies in a fun way for added flair. Enjoy your meal while it’s hot! {{image_2}} You can switch up the veggies for this stir-fry. Try using broccoli or zucchini. They add great texture and taste. You can also use other nut butters. Almond or cashew butter work well. Each will give a new flavor twist to your dish. If you need a gluten-free option, use rice noodles instead of ramen. They cook fast and blend well with the sauce. For a vegan version, leave out any animal products. Stick to plant-based sauces and oils. You can make Thai-inspired versions too. Try adding coconut milk for creaminess. A dash of curry powder can give it a spicy kick. Want to mix things up more? Try fusion recipes! Adding cheese can create a unique twist. You can even combine it with Italian or Mexican flavors for fun. After enjoying your Minute Thai Peanut Ramen Stir-Fry, store any leftovers in an airtight container. This keeps the flavors fresh and prevents spills. Place the container in the fridge. Your stir-fry will stay good for about three to four days. Make sure it cools down before sealing it. This helps avoid condensation. You can also freeze this stir-fry for later. To freeze, let it cool completely. Then, transfer it into a freezer-safe container or bag. Squeeze out as much air as possible to avoid freezer burn. It will last for about one to two months in the freezer. When you're ready to eat, thaw the stir-fry in the fridge overnight. Reheat it in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir until it’s heated through. Enjoy your quick and tasty meal even after freezing! Making this dish is quick and easy. It takes about 10 minutes to prep and 10 minutes to cook. So, you can enjoy your meal in just 20 minutes! Yes, you can use other noodles if you want. Rice noodles or soba noodles work well. Just remember to adjust the cooking time based on the type of noodles you choose. Absolutely! This dish is great for meal prep. You can cook it in advance and store it in the fridge. Just keep the stir-fry in an airtight container. It will stay fresh for up to 3 days. When you're ready to eat, just reheat in the microwave or on the stove. This blog post covered how to make a quick and tasty Minute Thai Peanut Ramen Stir-Fry. You learned about the main ingredients, cooking tips, and ways to customize your dish. I shared variations and storage options to help you get the most from your meal. Whether you want to add protein, swap veggies, or adjust spice levels, this dish is flexible. Remember, creative cooking makes meals more enjoyable. Try it out and have fun in the kitchen!

Minute Thai Peanut Ramen Stir-Fry

Satisfy your cravings with this Minute Thai Peanut Ramen Stir-Fry, a quick and delicious recipe that’s perfect for any night! Made with fresh veggies and a creamy peanut sauce, this dish is ready in just 20 minutes. Learn how to whip up this tasty meal using simple ingredients like ramen, bell peppers, and snap peas. Click through for the full recipe and bring a burst of flavor to your dinner table tonight!
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Ingredients
  

2 packs of instant ramen noodles (discard the seasoning packets)

1 tablespoon vegetable oil

1 small onion, thinly sliced

2 garlic cloves, minced

1 red bell pepper, julienned

1 cup snap peas, trimmed

1 cup shredded carrots

1/2 cup green onions, sliced

1/3 cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon sesame oil

1 tablespoon sriracha (or to taste)

Salt and pepper to taste

Chopped cilantro for garnish

Instructions
 

Begin by cooking the ramen noodles according to package instructions, but reduce the cooking time by 1-2 minutes so they remain slightly firm. Drain and set aside.

    In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the thinly sliced onion and sauté for 2 minutes until softened.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the red bell pepper, snap peas, and shredded carrots to the skillet. Sauté for about 3-4 minutes, or until the vegetables are tender-crisp.

          In a small bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, and sriracha until smooth.

            Add the cooked ramen noodles to the skillet with the vegetables and pour the peanut sauce over the top. Toss everything together until the noodles are well coated in the sauce and heated through (about 2-3 minutes).

              Season with salt and pepper to taste, and remove from heat.

                Serve immediately, garnished with sliced green onions and chopped cilantro.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                    - Presentation Tips: Serve the ramen stir-fry in individual bowls, topped with extra cilantro and a lime wedge on the side for a fresh pop of flavor.