Instant Peanut Thai Noodles

# What You'll Need:

→ Noodles

01 - 2 packages instant ramen noodles (discard flavor packets)

→ Sauce

02 - 3 tablespoons creamy peanut butter

03 - 2 tablespoons soy sauce

04 - 1 tablespoon chili crisp (adjust to taste)

05 - 1 tablespoon rice vinegar

06 - 1 tablespoon honey or maple syrup

07 - 2 teaspoons toasted sesame oil

08 - 1 garlic clove, minced

09 - 3 to 4 tablespoons hot water (to thin sauce as needed)

→ Toppings (optional)

10 - 2 scallions, thinly sliced

11 - 1 tablespoon roasted peanuts, chopped

12 - 1 teaspoon sesame seeds

13 - Fresh cilantro, chopped

14 - Lime wedges

# Directions:

01 - Cook ramen noodles according to package directions. Drain, reserving 2 to 3 tablespoons of cooking water.

02 - In a medium bowl, whisk together peanut butter, soy sauce, chili crisp, rice vinegar, honey, toasted sesame oil, and minced garlic. Gradually add reserved noodle water or hot water, one tablespoon at a time, until sauce is smooth and pourable.

03 - Toss cooked noodles in the prepared sauce until evenly coated.

04 - Divide noodles into two bowls. Garnish with scallions, roasted peanuts, sesame seeds, cilantro, and lime wedges as desired.

05 - Serve immediately for best flavor and texture.

# Expert Tips:

01 -

It's genuinely ready in ten minutes, no shortcuts that make you feel like you're eating shortcuts.
The sauce is addictively spicy-creamy-tangy in a way that makes you scrape the bowl.
You probably already have everything in your kitchen right now.

02 -

That noodle cooking water isn't trash—it's emulsified starch that makes your sauce creamy instead of oily, so keep some every time.
Don't whisk the peanut butter into cold ingredients or it'll seize up into little stubborn pebbles; warm noodle water is what smooths it all out.

03 -