Prep your add-ins: Slice your vegetables into bite-sized pieces. If using tofu, press and cube it. If using chicken or shrimp, cut into small pieces for quick cooking.

Boil noodles: Bring a medium pot of water to a boil. Cook ramen for 2–3 minutes until just tender. Drain and set aside with a splash of sesame oil to prevent sticking.

Make the peanut sauce: In a bowl, whisk peanut butter, soy sauce, rice vinegar, lime juice, sriracha, brown sugar, and 2–3 tablespoons of hot water until smooth. Adjust to taste—add more chili for heat, lime for brightness, or sugar for balance.

Sauté aromatics: Heat 1 teaspoon sesame oil in a large skillet over medium. Add garlic and ginger. Cook 30–45 seconds until fragrant, stirring so they don’t burn.

Cook protein and veggies: Add tofu, chicken, or shrimp if using. Cook until just done. Toss in vegetables and stir-fry 2–3 minutes until crisp-tender.

Build the sauce: Reduce heat to low. Pour in coconut milk or broth and bring to a gentle simmer. Whisk in the peanut sauce until it’s silky and coats the back of a spoon. If it’s too thick, add a splash more liquid; too thin, simmer a minute longer.

Toss with noodles: Add drained ramen to the pan and gently toss until every strand is glossy and coated. Turn off heat.

Finish and serve: Stir in green onions and half the herbs. Top with crushed peanuts, the rest of the herbs, and a squeeze of fresh lime. Serve hot.