Peanut Thai Ramen

To help reduce your grocery budget, plan to shop no more than once per week. Usually, the more trips you make to the store, the more money you spend. 

Peanut Thai Ramen
Yield: 6 servings
  • 2 packages ramen noodles
  • 2 cups frozen stir-fry vegetables
  • ¼ cup peanut butter
  • ⅓ cup hot water
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon sugar


  1. Wash hands with soap and water.
  2. Set ramen seasoning packets aside.*
  3. Bring 4 cups of water to a boil. Add noodles and frozen vegetables.
  4. Cook for 3 minutes. Stir occasionally. Drain.
  5. In a medium bowl, whisk together peanut butter, hot water, pepper flakes, and sugar. Add seasoning, if desired.
  6. Add noodles and vegetables to the sauce. Toss.
  7. Store leftovers in a sealed container in the refrigerator for up to four days.

Add cooked chicken breast or shrimp for added protein.

*Do not use seasoning packets or for a lower sodium meal use 1 packet.

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories 180
  • Total Fat 7g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 260mg
  • Total Carbohydrates 25g
  • Fiber 2g
  • Total Sugars 4g, includes 1g Added Sugars
  • Protein 6g
  • Vitamin D 0%
  • Calcium 2%
  • Iron 8%
  • Potassium 2%
Nutrition Software Used: 
ESHA Food Processor