Here is the secret recipe for our Vegan Spicy Thai Peanut Ramen is a flavorful and satisfying dish that combines creamy peanut butter with the perfect blend of spices for a rich, savory broth. With vegan protein from tofu or tempeh, rice noodles, and a spicy peanut sauce, this Thai-inspired ramen is perfect for vegan comfort food lovers looking for an easy, quick dinner. Whether you’re preparing it for a weeknight meal or a cozy dinner, this easy vegan ramen recipe will transport your taste buds to Thailand. Enjoy the goodness of a rich vegan broth packed with flavors, topped with fresh veggies, and a squeeze of lime to elevate the taste.
Ingredients:
1 Teaspoons Olive oil
2 Cloves Garlic, chopped
1/2 Teaspoon Ginger, grated
1/2 Teaspoon Green curry paste
3 Cups Vegetable broth, divided
1/2 Can (13oz.-14oz.) Coconut milk, full fat
1/2 Cup Peanut butter, natural or organic
1 Tablespoons Soy sauce
1 Tablespoons Agave syrup
Juice of 2 Limes
2 Ounces Ramen noodles
Method:
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. Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute.
Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer. 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.
Now, add the peanut butter and broth to the pot and whisk to combine. 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.
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.
Serve immediately as is, or add veggies or tofu or whatever you want. I like to top with cilantro and chopped peanuts.
