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Spicy Thai Peanut Ramen

Spicy Thai Peanut Ramen

Spice is super nice in the month of January. Combine peanuts, chicken, and our low-carb noodles, it's a winner of a dinner! 

"Spicy Thai Peanut Ramen is perfect on a day like today. Or every day. It’s one of those soups that don’t get old. All the ingredients compliment each other so beautifully. And those are Miracle Noodle shirataki noodles. If
 this soup sang a song, it would be a spectacular symphony. I apologize for my awesome alliteration."

Recipe by Katie Austin of @autoimmueketo made!



Serves 6 - {9 grams net carbs per serving}

1 (7 oz.) bag of Miracle Noodle Angel Hair
2 chicken breasts
1 tablespoon coconut oil
2 scallions, chopped
1 clove minced garlic
2 teaspoons minced ginger
1/2 cup diced red bell pepper
4 oz. cremini mushrooms, sliced
4 cups chicken broth
1 (14 oz.) can coconut milk
2 tablespoons coconut aminos
2 tablespoons fish sauce
1 tablespoon sriracha
1/4 cup natural peanut butter
1/4 cup red curry paste
Juice of one lime
2 tablespoons chopped cilantro
2 tablespoons chopped basil


1. Cook chicken breasts. Season with olive oil, salt, and pepper, oven roasted at 350 until 160 degrees, then shred. Set aside.

2. Prepare Miracle Noodle according to package and set aside.seasoned with olive oil, salt, and pepper, oven roasted at 350 until 160 degrees, then shredded.

3. Heat coconut oil in large pot. Add scallions, garlic, ginger, pepper, and mushrooms and cook until soft and fragrant.

4. Add in broth, coconut milk, aminos, fish sauce, sriracha, peanut butter, curry paste, lime juice, and chicken. Bring to a boil, then cover and reduce to a simmer. Let simmer for 45 minutes.

5. Add in cilantro, basil, and shirataki noodles, then let simmer again for another 15 minutes.

6. Serve. Garnish with lime wedges, basil, cilantro, sriracha, chopped peanuts, and sesame oil.

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