MAMA Oriental Kitchen Instant Noodles Beef Panang Curry

This is a single-serving packet from MAMA’s Oriental Kitchen line, the brand’s slightly upmarket spin on their classic Thai instant noodle. James got this one from our friend Saranya, and my cat Link found it before we did and chewed off the top corner of the bag. The noodles inside survived, so we tasted it anyway.

Produced in Thailand.

What’s in the Package

Inside the packet you get a square block of thin, wavy wheat noodles, a small purple foil seasoning powder packet, and a brown foil sauce packet. The portion is on the smaller side compared to a standard MAMA pack.

How to Cook MAMA Oriental Kitchen Instant Noodles Beef Panang Curry

1. Add the noodle block to 400ml of boiling water.
2. Simmer for 3 minutes.
3. Drain off the water, then add both the seasoning powder packet and the sauce packet.
4. Stir until the noodles are evenly coated and serve. This is a dry noodle in the end bowl, not a soup.

How Does It Taste

The first thing I noticed when I opened the bag was a strong smell I couldn’t quite place. Once it was cooked, the bowl smelled cleaner and more recognizably like a Thai curry paste. Spicy and creamy were the two words I kept coming back to.

There’s coconut milk in the seasoning that comes through right away, and underneath it a curry paste base with cumin and coriander. The spice is a lingering heat that builds across a few bites rather than hitting you up front. James called it a 3 out of 5.

I asked James if he tasted any beef in there and he didn’t. I didn’t either. What you taste is curry paste, coconut, and chili. I picked up a little sourness in the background but it’s mild.

The noodles are thin, wavy, and on the soft end once they’ve absorbed the sauce. They hold the curry coating well and they don’t get gummy. This is a dry noodle and there’s a sauce packet, but most of the cooking water gets drained off. So what you end up with is coated noodles rather than a soupy bowl.

How Does It Compare

This sits in the same MAMA Oriental Kitchen space as the MAMA Green Curry Instant Noodles. The Green Curry is brighter, more herbal, and lighter on the chili. The Beef Panang is warmer, deeper, and pulls more in the cumin and coriander direction.

If you want a Thai curry packet noodle that leans soupy and aromatic, reach for the Green Curry. If you want something drier with a darker, richer curry profile, this Panang is the one. Outside of MAMA’s curry lineup, the Indomie Curry is the other curry-flavored packet noodle worth comparing: saltier and more SE Asian street-food in feel.

How to Level Up MAMA Oriental Kitchen Instant Noodles Beef Panang Curry

The first thing I’d add is a splash of extra coconut milk while you’re stirring everything together. The curry already leans creamy and coconut, but a tablespoon or two of canned coconut milk pushes it closer to a restaurant Panang. It also softens the heat a little if 3 out of 5 is at your edge.

Since the name says beef and the bowl doesn’t really deliver on it, I would add some actual beef like a few slices of seared strip steak or ribeye on top. Spicy sauteed beef stirred through the noodles is the lazier, faster version of the same idea.

For freshness, a few torn Thai basil leaves and a squeeze of lime brings the bowl closer to the Thai restaurant version. Green onions on top for color and bite.

Final Verdict

The MAMA Oriental Kitchen Beef Panang Curry is a small, dry packet noodle that delivers a recognizable Thai Panang flavor. It’s spicier than the standard MAMA lineup and creamier than most Thai instant noodles I’ve tried.

The portion is smaller than a regular MAMA, so this works better as a snack or a side than a full meal unless you bulk it up with toppings. Not bad at all. I’d buy this again, especially when I want a quick Panang fix without making the curry from scratch.

How do I rate my ramen? Check out the Ramen Rating Guide.

Related Instant Ramen

• Mama Green Curry Instant Noodles
• Mama Tom Yum Shrimp Instant Noodles
• Mama Chicken Instant Noodles
• Mama Pork Instant Noodles
• Indomie Curry