entrees

Vegan Spicy Thai Peanut Ramen

Spicy, nutty, sweet and salty. 

It is finally starting to cool off a bit in Florida. So, this vegan spicy Thai peanut ramen has been on repeat! The broth tastes a bit like a beautiful satay style peanut sauce. Which is one of my favorite things. This Thai peanut ramen is so hearty and filling, but still doesn’t feel heavy. The spicy peanut broth is so incredibly flavorful, you could really eat it on it’s own. Or add all kinds of different things if you don’t want ramen noodles. 

Garlic, ginger, curry paste, peanut butter, soy sauce and lime juice make this broth so flavorful. The broth is just a simple veggie broth and coconut milk combination. It is one of the best things you will eat this fall and winter! So comfy and cozy.

Another reason I love this vegan spicy Thai peanut ramen is because it is a one pot, super fast, super easy meal. I don’t think it could get much simpler than this ramen soup. Or more delicious! 

As far as the ramen noodles go, you can get regular packets of ramen and just toss the flavor packets in the trash. Most ramen noodles are vegan, by themselves. Just double check the ingredients of the brands that are at your store! 

This Vegan ramen soup is hands down the best ramen I have had. You can add whatever protein or veggies you have in the fridge, or just eat it as is with just broth and noodles. I love adding tofu and mushrooms! Whatever you add, you will have an amazing meal! 

4.82 from 11 votes
Vegan Spicy Thai Peanut Ramen
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

The best vegan ramen soup with a spicy Thai peanut broth. 

Course: Main Course, Soup
Servings: 6
Author: Lauren Hartmann
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(13oz.-14oz.) Coconut milk, full fat
  • 1/2 Cup Peanut butter, natural or organic
  • 2 Tablespoons Soy sauce
  • 2 Tablespoons Agave syrup
  • Juice of 2 Limes
  • 12 Ounces Ramen noodles
Instructions
  1. In a large pot, heat the olive oil on medium high. Then add the chopped garlic and grated ginger. Saute, reducing heat as needed for a minute or 2 to cook the garlic. 

  2. Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute. 

  3. Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer. 

  4. Next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter. I find this makes it easier to incorporate the peanut butter. 

  5. Now, add the peanut butter and broth to the pot and whisk to combine. 

  6. Then add the soy sauce, agave and lime juice. Simmer on low for 5-10 minutes to develop the flavors. Taste and adjust seasonings. Add a pinch of salt if needed or more lime juice or agave if needed. 

  7. Right before serving, add the ramen noodles into the pot. Simmer them, cooking according to package directions. They usually only take a minute or two. 

  8. Serve immediately as is, or add veggies or tofu or whatever you want. I like to top with cilantro and chopped peanuts. 

Recipe Notes

Make sure to add the noodles right before serving. If the noodles sit around in the broth they will get mushy.

If you want to add mushrooms, slice them really thin and add right before serving as well. They will cook fast. 

 

Our Newsletter is cool!

You Might Also Like

56 Comments

  • Reply
    onevioletmoon
    October 12, 2018 at 6:19 pm

    I made this last night for dinner, because we saw the photo and were like um yes now thanks. Anyhow it was relatively quick to make, and was SUPER delish. Added some kimchee and green onions and we were set. Thanks for another amazing recipe Lauren!

  • Reply
    em
    October 14, 2018 at 12:04 am

    we had this for dinner tonight & it was great! thanks!! yummmmm!

  • Reply
    rosenhouston
    October 21, 2018 at 12:52 am

    Made with lo mein noodles instead of ramen, was delicious and so quick to prepare! We loved it! Thanks!

  • Reply
    Sunaina
    October 21, 2018 at 10:10 pm

    This looks amazing! I usually try to meal prep on weekends for the week. How to make this last? Keep noodles separate until serving and then add noodles in sauce and put in microwave?

    • Reply
      Lauren Hartmann
      October 22, 2018 at 1:46 pm

      Yes, I have been doing meal prep with this and I make the broth and keep the noodles separate. Then microwave with the noodles! Works great!

      • Reply
        Sunaina
        November 3, 2018 at 7:50 pm

        Do you ever freeze the broth? Either way, when do you add mushroom and peanuts and sesame seeds? (I see them in the photo even though they all aren’t mentioned in the recipe.) Finally, what kind of mushrooms do you recommend? Thanks for your patience with all my questions! Going to try a big batch of this tomorrow. 🙂

  • Reply
    Nan
    October 22, 2018 at 4:31 pm

    Yesterday was chilly in the northeast . I went for a 3hour bike ride and was craving something warm ,light and filling. This was it!!! I added extra firm tofu To increase my protein for my cycling recovery. 2bowls later I’m filled and satisfied .super easy super quick and phenomenal depth of flavors!!! Thanks!

  • Reply
    Gloria
    October 27, 2018 at 6:25 pm

    Could this be made with red curry?

    • Reply
      Lauren Hartmann
      October 29, 2018 at 12:35 pm

      Absolutely! Red curry would be great too!

  • Reply
    Sam
    October 30, 2018 at 4:24 pm

    OMG making this tonight and I cannot. wait. AHHH looks perfect! Thanks for sharing 🙂

  • Reply
    Liz
    October 30, 2018 at 6:59 pm

    Made this with reduced fat coconut milk and red curry paste, as that was all we had in the cupboard and it was delicious! Still lovely and creamy too.

  • Reply
    Amy
    October 31, 2018 at 2:26 am

    This was so good and easy to make! Added red peppers, mushrooms and greens. Also used red curry. Delicious!!

  • Reply
    Kristin
    November 4, 2018 at 10:52 pm

    What kind of peppers did you use in the pictures? (The red ones)

    • Reply
      Lauren Hartmann
      November 5, 2018 at 2:41 pm

      They are dried Asian chilies. I mostly just use them as a garnish, but they are the ones that are usually sauteed in General Tso dishes and other stir fry dishes.

  • Reply
    Marina
    November 5, 2018 at 5:45 pm

    I used red curry because I always have red curry in the house, and it was AMAZING! I added mushrooms, tofu, kimchee and broccoli. This is seriously my new favorite dish. I made it for myself one night and then the next night I made it again while I was home for my non-vegan fam and my mom basically licked the bowl! MAKE THIS!!

  • Reply
    Gay Buckley
    November 5, 2018 at 8:57 pm

    This sounds delish! Are those sliced sweet potatoes in the picture?

    • Reply
      Lauren Hartmann
      November 5, 2018 at 9:28 pm

      They are sliced mushrooms!! But you can add anything you want!

  • Reply
    Kristin
    November 6, 2018 at 1:26 am

    How long do I add mushrooms before noodles?

  • Reply
    Chelsea
    November 7, 2018 at 6:10 pm

    WOuld it be weird to add egg to this??

    • Reply
      Lauren Hartmann
      November 8, 2018 at 2:18 pm

      Not at all, if you eat eggs, go for it! I bet it would be great!

  • Reply
    Shannon
    November 9, 2018 at 6:44 pm

    Hello! Can I substitute the agave with another sweetner, like honey? Or even just omit it?

    • Reply
      Lauren Hartmann
      November 11, 2018 at 12:46 pm

      Sure, honey would work if you eat honey. You can totally omit it though. I just thought it needed a bit of sweetness, but you can decide!

  • Reply
    Blaine
    November 12, 2018 at 11:13 pm

    This sounds amazing! For someone with a peanut allergy do you think tahini would be a good replacement? Would love for everyone in my family to be able to have some!

    • Reply
      Lauren Hartmann
      November 13, 2018 at 2:40 pm

      I think tahini would be great! Or you could try sunflower seed butter. I have also had a few people with peanut allergies say they used almond butter and loved it! I think tahini might be the closest in flavor though!

      • Reply
        Blaine
        November 13, 2018 at 7:54 pm

        Awesome thank you! Just went and got two things I needed to make it, can’t wait!

  • Reply
    Lindsay
    November 13, 2018 at 2:54 am

    Wow! Made this tonight. So delicious. Used regular penut butter and didnt add the agave, Used black rice ramen. Added rapini, heirloom baby tomatoes, crimini mushrooms, cilamtro stalks. Topped with lime, green onion, cilantro and chili oil.

  • Reply
    Victoria
    November 13, 2018 at 4:23 pm

    Oh gosh, I just saw this is supposed to serve 6…I had it for dinner last night and just finished the rest for lunch, I couldn’t stop myself! I’ll definitely be making this again and will share with my husband next time:)

    • Reply
      Lauren Hartmann
      November 13, 2018 at 4:34 pm

      Haha, I just did the servings based off of the ramen noodle package. Let’s be serious though, that is nonsense! It’s totally fine as a dinner and lunch for one. I do it all the time!

    • Reply
      Linds
      November 15, 2018 at 1:48 pm

      Ahah I also missed that! And i ate half for dinner and half for lunch the next day. So good though. Maybe will share next time too. Maybe.

  • Reply
    Kelsey
    November 14, 2018 at 5:10 pm

    This looks so delicious! Can’t wait to try it.

  • Reply
    Dave
    November 14, 2018 at 6:18 pm

    Is this actually 12 ounces of noodles?

    • Reply
      Lauren Hartmann
      November 15, 2018 at 2:11 pm

      Yes, that is correct. It is 4 small packages. You can always add more or less if you want though!

      • Reply
        Dave
        November 15, 2018 at 3:38 pm

        Thanks! When I used that many noodles all the broth was soaked up so I wasn’t sure.

  • Reply
    Mayra
    November 15, 2018 at 2:22 am

    This was amazing. I added too much broth on accident so o found myself adding larger quantities of the rest of the ingredients…especially the curry. Thank you so much for sharing your recipes. 🤗

  • Reply
    foodtoheart
    November 15, 2018 at 5:34 pm

    The look of this makes me feel so hungry! Fantastic recipe and great photo!
    It reminds me of a tom kha soup I used to make, but that was with a coconut flavour. I definitely have to try this as soon as possible!

  • Reply
    Trisha
    November 18, 2018 at 3:05 pm

    Could this be made with rice noodles? And if I made a large batch over the weekend for weekday meals would it still taste OK? It looks so good. Thank you!!

    • Reply
      Lauren Hartmann
      November 20, 2018 at 10:58 am

      You can definitely use rice noodles. If you are making ahead of time, I recommend just adding the noodles you plan to eat, then adding more when you eat more. If the noodles sit in the broth for days they will absorb all the liquid and be mushy.

  • Reply
    Napnap
    November 18, 2018 at 4:50 pm

    This wasn’t “spicy” at all! Did I do something wrong? Irregardless, it was so delicious. Maybe I should add more green curry paste next time?

    • Reply
      Lauren Hartmann
      November 20, 2018 at 10:52 am

      I’m so glad you liked it! You can totally add more curry paste if it wasn’t spicy for you!

  • Reply
    Maria
    November 19, 2018 at 8:15 pm

    Will surly try this😋 any helthy broth brand recomendation?

    • Reply
      Lauren Hartmann
      November 20, 2018 at 10:59 am

      I usually use Trader Joe’s brand!

  • Reply
    Vegan Spicy Thai Peanut Ramen – Cooking Home Tips
    November 20, 2018 at 7:36 pm

    […] get the full recipes @ rabbitandwolves.com […]

  • Reply
    Abby
    November 25, 2018 at 10:27 pm

    Could the curry paste be replaced with curry powder?

    • Reply
      Lauren Hartmann
      November 28, 2018 at 2:38 pm

      It won’t be the same flavor, green curry paste has lemongrass, shallots, chilis, ginger and things like that. You can definitely try it out. However, if you are looking for something that is dry that is similar, I would go with some powdered ginger, cumin, coriander and maybe chili flakes.

  • Reply
    Jen
    November 27, 2018 at 11:45 pm

    I followed the recipe, and it turned out really tasty, but the “broth” was too thick like a sauce. Did I do something wrong or is that just how it turns out? I thought about trying again with just half the PB and half the coconut milk. What would you suggest? Thanks!

    • Reply
      Lauren Hartmann
      November 28, 2018 at 2:44 pm

      I’m not sure exactly what happened, but it should be nice and brothy. If it is too thick, I would recommend adding more veggie broth rather than reducing the other things. The only thing I can think of is the noodles absorbed too much of the liquid? However, if it happens again, I would just add more broth! Then just taste it to make sure the seasonings are still on point! I hope that helps, and thank you for the feedback!!

  • Reply
    Kim
    December 2, 2018 at 1:15 am

    I never comment on blog posts, but this was so amazing and I love that it is versatile. I just ate it a few hours ago and am already dreaming about having more! I doubled the curry paste and left out the agave. I added sauteed onions, yellow and red bell peppers, and broccoli right after throwing in the noodles. Added mushrooms at the last minute as suggested and followed everything else exactly. So so so good. My husband had 3rds and he is not vegan 🙂 Thanks for an amazing recipe–I’ll definitely check out your other ones!

  • Reply
    Amara
    December 2, 2018 at 8:55 pm

    What kind of seeds did you use to garnish this with? Thanks 🙂

    • Reply
      Lauren Hartmann
      December 2, 2018 at 9:09 pm

      They are black sesame seeds.

  • Reply
    Delaney
    December 3, 2018 at 2:21 am

    This was by far the best and easiest ramen recipe I have ever made at home. I added miso paste and jalapeños and also cooked up some seitan “chicken” with the green curry paste and soy sauce and put that on top. Even my non-veg boyfriend loved it and can’t wait to make it again. This is an A++ recipe. Thank you!

    • Reply
      Lauren Hartmann
      December 3, 2018 at 3:46 pm

      I’m so happy to hear that! All your additions sound AMAZING!

  • Reply
    Charlene Freeman
    December 4, 2018 at 5:38 pm

    This looks amazing! I am not a fan of ‘spicy’ though, how would this taste if I left out the green curry paste altogether?
    I found a mild curry paste on Amazon but I’m not sure I can wait till Friday to make this, haha. 😀

    • Reply
      Lauren Hartmann
      December 5, 2018 at 2:43 pm

      You can leave it out, but it may not be as flavorful. You could add just a tiny bit and it probably wouldn’t really be spicy at all. You could also substitute by using some of the ingredients that are usually in the curry paste and just leave out the peppers. Maybe adding lemongrass and ginger?

  • Reply
    vegan spicy thai ramen. - us.
    December 5, 2018 at 4:34 pm

    […] you can find the recipe here! […]

  • Reply
    Lynn
    December 7, 2018 at 2:56 am

    What type of green curry paste do you recommend? I’m excited to try this!

    • Reply
      Lauren Hartmann
      December 7, 2018 at 3:23 pm

      I use brand called Aroy-D. I get it at my local Asian market. It is vegan, and the Thai Kitchen brand is vegan. As well as a few that you can order on Amazon!

    Leave a Reply

    shares