This Thai Ramen Stir Fry is a tasty and quick meal ready in about 30 minutes. Just stir fry the vegetables, add ramen noodles, and finish off with a delicious Thai inspired sauce!
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Table of contents
This recipe is not heavy on heat (so the kids will like it), but it is heavy on flavor! Thai Ramen Stir Fry can be a perfect busy night dinner, or an easy lunch.
More of our favorite recipes are this shrimp and cauliflower stir-fry, easy Mongolian Beef and this delicious cashew fried rice.
Recipe ingredients
Ingredients for the base
- Ramen Noodles
- Vegetable Oil
- Onion
- Garlic
- Carrot
- Red Bell Pepper
- Broccoli
- Snap Peas
Ingredients for the sauce
- Soy Sauce
- Oyster Sauce (optional)
- Thai Red Curry Paste
- Brown Sugar
- Coconut Milk
For the garnish
- Fresh Cilantro
- Lime Wedges
- Chopped Peanuts
Recipe variations
If you would like to add some protein to this dish, try adding some chicken, tofu, or shrimp. Leftover chicken and rotisserie chicken work well.
To spice up this recipe, try adding red pepper flakes, chili garlic sauce, or even more Thai red curry paste.
For additional garnish add some sliced green onions or a sprinkle of sesame seeds.
Step-by-step Directions
Prep all the vegetables ahead of time. Cook the ramen noodles according the package directions, drain well. Discard the seasoning packets. They are not needed in this recipe. Set aside the noodles until needed.
In a small bowl, mix together the soy sauce, oyster sauce (if using), Thai red curry paste, and brown sugar. This will create a flavorful sauce base. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onion, and sauté until the onion becomes translucent.
- Add the julienned carrot, sliced red bell peppers, broccoli florets, and sliced snap peas to the skillet. Stir-fry for several minutes until the vegetables start to become tender but still retain their crunch.
- Push the vegetables to the sides of the skillet, creating a space in the center. Pour the sauce mixture into the center of the skillet and let it cook for a minute.
- Then, mix in the coconut milk and incorporate it with the sauce and vegetables.
- Add the cooked ramen noodles to the skillet, tossing and mixing them with the vegetables and the sauce until everything is well combined.
- Taste and adjust the seasoning if needed. You can add more soy sauce, curry paste, or sugar according to your preference.
Once the noodles are heated through and coated with the sauce, remove the skillet from the heat.
Mom Tip
This recipe is a great way to get the kids to eat some vegetables. You can always change up the type of vegetables used to meet your child's taste.
Serve the Thai-inspired ramen noodles in bowls, garnished with chopped cilantro, chopped peanuts, and lime wedges for a burst of fresh flavors.
Recipe FAQ's
We didn't find this recipe spicy at all. Although, the brand of Thai red curry paste may make a difference. You can always start with a smaller amount of curry paste and add additional to taste.
If you find this recipe is too spicy, try adding some additional coconut milk until some of the heat has been reduced.
You can always add more Thai red curry paste, or try some red pepper flakes, or even some chili garlic sauce.
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Recipe
Thai Ramen Stir Fry
Ingredients
For the stir fry
- 2 packages Instant Ramen Noodles discard flavor packets
- 2 tablespoons Vegetable Oil
- 2 cloves Garlic minced
- 1 Onion small, thinly sliced
- 1 Carrot julienned
- 1 Red Bell Pepper thinly sliced
- 1 cup Broccoli Florets
- ½ cup Snap Peas trimmed and sliced diagonally
For the sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Oyster Sauce optional, for added flavor
- 1 tablespoon Thai Red Curry Paste
- 1 teaspoon Brown Sugar
- ¼ cup Coconut Milk
For the garnish
- Fresh Cilantro
- Chopped Peanuts
- Lime Wedges for garnish
Instructions
- Cook the ramen noodles according the package directions, drain well. (discard seasoning packets)
- In a small bowl, mix together the soy sauce, oyster sauce (if using), Thai red curry paste, and brown sugar.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onion, and sauté until the onion becomes translucent.
- Add the julienned carrot, sliced red bell pepper, broccoli florets, and sliced snap peas to the skillet. Stir-fry for several minutes until the vegetables start to become tender but still retain their crunch.
- Push the vegetables to the sides of the skillet, creating a space in the center. Pour the sauce mixture into the center of the skillet and let it cook for a minute.
- Then, mix in the coconut milk and incorporate it with the sauce and vegetables.
- Add the cooked ramen noodles to the skillet, tossing and mixing them with the vegetables and the sauce until everything is well combined.
- Taste and adjust the seasoning if needed. You can add more soy sauce, curry paste, or sugar according to your preference.
- Once the noodles are heated through and coated with the sauce, remove the skillet from the heat.
- Serve the Thai-inspired ramen noodles in bowls, garnished with chopped cilantro, chopped peanuts, and lime wedges for a burst of fresh flavors.
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