Spicy Ramen Skillet Thai Style
Turn up the heat in your kitchen with this vibrant Spicy Ramen Skillet Thai Style! This quick and easy one-pan wonder pairs tender ramen noodles with a silky, flavor-packed sauce made from creamy coconut milk, zesty Thai red curry paste, and a kick of sriracha. Loaded with fresh, colorful veggies like julienned carrots and crisp bell peppers, this dish delivers a perfect balance of spice, sweetness, and umami thanks to ingredients like soy sauce, fish sauce, and a hint of brown sugar. Optional scrambled egg adds heartiness, while fresh cilantro, crushed peanuts, and a squeeze of lime elevate each bite with bold texture and flavor. Ready in just 25 minutes, this recipe is the ultimate fusion comfort food—perfect for busy weeknights or impressing at casual dinner parties. Try it today, and savor the spicy-sweet magic of homemade Thai-inspired cuisine!
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Recipe Information
Ingredients
- 2 packs ramen noodles (instant, without seasoning packets)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons Thai red curry paste
- 1 cup coconut milk
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon sriracha or chili sauce
- 1 large carrot, julienned
- 1 medium bell pepper, thinly sliced (any color)
- 3 stalks scallions, chopped
- 1 egg, beaten (optional)
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges
- 2 tablespoons crushed peanuts (for garnish, optional)
Instructions
Bring a pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for 1 minute to release the flavors.
Pour in the coconut milk, soy sauce, fish sauce, brown sugar, and sriracha. Stir well to combine and let it simmer for 2-3 minutes.
Add the carrot and bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
If using, push the vegetables to one side of the skillet and add the beaten egg to the empty space. Scramble until fully cooked, then mix it into the vegetables.
Add the cooked ramen noodles to the skillet, tossing to coat them evenly in the sauce.
Stir in the chopped scallions and cook for 1 more minute.
Remove the skillet from the heat and garnish with fresh cilantro and crushed peanuts, if desired.
Serve hot with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 4231 mg | 184% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 44.1 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 253 mg | 19% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
