Thai Peanut Butter Curry Ramen

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It would be hard to truly describe how often I ate packaged ramen noodle soup as a kid…

I have the worst memory seared into my mind of slurping up those long noodles out of my favorite bowl and burning my mouth…

Every. Time.

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Ramen was cheap, delicious, and best, it was done in minutes.

So when thinking about this challenge, I didn’t want to get to fancy with it. I wanted to stick to my roots, but still elevate that crinkly orange package.

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When people hack ramen packages, they tend to throw away the flavor packet…

I get the why.

I mean, there’s no real chicken in that “chicken” flavoring and the MSG is surely through the roof.

But let’s take an honest second to focus on not denying its tastiness.

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I say we work with it.

Take the ramen—flavor packet and all—and add some veggies, protein, and seasonings to truly make it a meal.

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My goal was to make the dish all in one pan, and in far less than 20 minutes.

So after cooking the ramen according to the package instructions, I added peanut butter and sriracha and let that melt in and combine.

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Next I wanted to bring on the veg, so I threw in some frozen edamame (which thaws when it hits the hot soup) and red peppers and scallions.

The pepper doesn’t cook too much, but that’s not a bad thing—they add a tender yet crisp bite that gives the soup some nice texture.


My daughter obviously thought this ramen was so good that I deserved a hug.

Or she was making a play for some of the cookies I had on the counter.

Either way, I took it.


Thai Peanut Butter Curry Ramen

servings: 1


  • 1 large egg
  • One 3-ounce package chicken-flavored instant ramen with flavor packet
  • 1 tablespoon smooth peanut butter
  • 1 to 2 tablespoons sriracha
  • ½ teaspoon grated fresh ginger root
  • 1 medium red bell pepper, seeds + ribs removed + sliced
  • ½ cup frozen edamame, thawed + shelled
  • ¼ cup chopped scallions (about 3)
  • 2 tablespoons chopped roasted cashews (optional)


  1. Place the egg in a small pot and cover it with cold water, heating it over high heat until the water comes to a boil. Turn off the heat and allow the egg to sit in the pot for 4 minutes, then remove it from the water and allow it to cool. Once cool, peel the egg, cut it in half, and set aside.
  2. Meanwhile, add two cups of water to another small pot, and bring to a boil. Add the ramen noodles and cook, according to the package directions—about 3 minutes. Then turn the heat to low and add the flavor packet, peanut butter, sriracha (to taste), and ginger, stirring to combine. Next stir in the pepper, edamame, and scallions.
  3. To serve, transfer the mixture to a bowl and top it with the egg and cashews (if desired).
: @bluebirdandblackberries

: @bluebirdandblackberries
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See what everyone else made ♥