Instant Peanut Thai Noodles

# What You'll Need:

→ Noodles

01 - 2 packs 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 (as needed, to thin sauce)

→ 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 - Prepare the instant ramen noodles according to package instructions. Drain the noodles, reserving 2 to 3 tablespoons of the cooking water.

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

03 - Add the drained noodles to the sauce and toss thoroughly to ensure even coating.

04 - Portion the noodles evenly into two bowls. Garnish with sliced scallions, chopped peanuts, sesame seeds, cilantro, and lime wedges as desired.

05 - Serve immediately for best flavor and texture.

# Expert Advice:

01 -

The creamy peanut sauce clings to every strand of noodle without any pretense or fuss.
That chili crisp hits you with warmth and texture in a way that keeps you coming back for another bite.
From stove to bowl in the time it takes to pour a drink, yet it tastes like you actually cooked something.

02 -

Save that noodle water before you drain—it's the secret to a sauce that flows instead of sits like a lump.
Whisk the peanut butter and liquid together properly, or you'll end up with floating islands of peanut rather than a silky sauce.

03 -