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 by Thai President Foods Public Company Limited.

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. Bring 400ml of water to a boil and add the noodle block.
2. Cook for about 4 minutes, stirring gently now and then.
3. Drain off the water and put the noodles in a bowl.
4. Add the seasoning powder and the sauce packet.
5. Toss until the noodles are evenly coated and eat.

Note: This one ends up as a dry noodle, 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. Spicy and creamy were the two words I kept coming back to.

The coconut milk comes through right away. It’s strong, and I still liked it. Under that there’s curry with cumin and coriander. The heat lingers and builds over a few bites instead of 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. It’s curry, coconut, and chili. There’s a little sourness too, but not much.

The noodles are thin and wavy. There’s a powder packet and a sauce packet, but you drain the water first, so you end up with coated noodles, not a soup.

How Does It Compare

This is in the same MAMA Oriental Kitchen line as the MAMA Green Curry Instant Noodles. The Green Curry is lighter and more herby, with less chili. The Beef Panang is spicier and leans more on cumin and coriander.

If you want a Thai curry packet noodle that’s more of a soup, go with the Green Curry. If you want something drier with a darker curry, get this Panang. Outside of MAMA, the Indomie Curry is the other curry packet noodle I’d compare it to.

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 mixing everything together. A tablespoon or two of canned coconut milk makes it even creamier and takes a little edge off the heat if 3 out of 5 is a lot for you.

The name says beef, but neither of us tasted any. So add real beef. Steak would be good on here, like a few slices of seared strip steak or ribeye. Spicy sauteed beef stirred into the noodles is the faster way to do the same thing.

Final Verdict

The MAMA Oriental Kitchen Beef Panang Curry is a small, dry packet noodle that tastes like Panang curry. It’s spicy and creamy, and the coconut milk is strong. Just don’t expect to taste beef.

There’s not much of it, so it works better as a snack or a side unless you add toppings. It’s pretty good. Not bad at all. It’s an easy way to get 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