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This 30 Minute Thai Peanut Chicken Ramen is for those nights when you need a cozy, healthy dinner, and you need it fast. All made in the instant pot (or in one pot on the stove), using healthy, pantry staple, ingredients. It’s creamy, spicy, filled with veggies, lean chicken, and ramen noodles. Perfect for a cold night in, after a long busy day.
It’s official, I’ve entered full on cozy food mode and don’t see myself straying from it anytime soon. Currently all I can think about is slow cooked dishes, creamy soups, pastas, bowls of chili, homemade beer bread, and fall baking. It’s possibly the best thing ever and I’m loving it!
We had a cold front move in this week. Monday was dark and stormy almost all day. Our leaves are just passing their peak color, and it’s the perfect fall weather. Soaking up this time before the snow comes and the ground is covered in white…not ready for that.
I know I’ve been saying this very often lately, but this is the best time of year. Makes me so happy!
I’m also loving the fact that I am finally starting to get a good rhythm going on in the new studio. So far this week I’ve had three solid days of work. Feels really good to be back to my normal self, cooking, photographing, writing, etc, etc. Love a good busy day that feels productive, the best!
Anyway…
Moving onto this bowl of ramen which I am so excited to share with you guys. Every fall it’s become a tradition to make a new ramen recipe. This year it’s about this creamier Thai inspired peanut chicken ramen.
This is actually a recipe that I adapted from years and years ago, and I’m loving this new fresh take. Plus this version is easier and slightly healthier too. Cool. Cool. Always love easier and healthier without having to sacrifice flavor!
Here are the details.
I wanted this recipe to be EASY enough for weeknights, but also DELICIOUS. Lately I’m loving using both my instant pot and slow cooker. It was either cook this ramen quickly, or go low and slow with it. Since nothing in this recipe really needs a long and slow cook, I went with my instant pot (which I’ve truly been using every day).
SO, add all ingredients to the instant pot, set it to cook for ten minutes, walk away, pour some wine, make a cocktail, fold laundry, scroll the Gram, do whatever it is that you do. Then come back, shred the chicken, add the ramen noodles, cook five minutes, and dinner is done.
YES. It’s that simple, and I promise, it tastes great too!
As you can guess from the recipe title, this is not your average bowl of ramen.
I used some of my favorite Thai ingredients like Thai red curry paste, coconut milk, peanut butter, mushrooms, and bell peppers, to create a ramen that’s a mix of both Asian and Thai flavors. It’s definitely very different, but don’t worry, it’s delicious.
For the actual ramen noodles, I love using Brown Rice and Millet Ramen noodles (which you can find at Whole Foods and in many grocery stores). These taste just like real deal ramen noodles, but they are much healthier, gluten free, and vegan. Also, I recommend storing the soup and noodles separately, then adding the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.
This ramen is perfect for any night of the week whether it’s a crisp cool night, pouring rain, or a night where you just need a healthy dinner, and you need it fast.
It’s warm, creamy, peanutty and salty. My current favorite bowl of soup to cozy up with on the couch after spending all day testing recipes, emailing, and running around like a crazy person. I love autumn, but man, it’s always crazy busy! Thankful for easy dinners like this!
Watch the How To Video:
If you make this 30 minute Thai peanut chicken ramen, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Thai Peanut Chicken Ramen
Servings: 6
Calories Per Serving: 578 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 cups low sodium chicken broth
- 1 can (14 ounce) coconut milk
- 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 1/3 cup creamy peanut butter
- 1/4 cup Thai red curry paste
- 3/4 pound boneless, skinless chicken breasts
- 8 ounces cremini mushrooms, sliced
- 2 red bell peppers, chopped
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- 2-4 squares ramen noodles
- juice of 1 lime
- 3 cups fresh baby spinach
- 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
- chopped peanuts and toasted sesame oil, for serving
Instructions
Instant Pot
- 1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.2. Once done cooking, use the natural or quick release and release the steam. 3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft. 4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!
Stove Top
- 1. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.2. Once done cooking, shred the chicken.3. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!
Notes
*I recommend storing the soup and noodles separately, then adding the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.
This post was originally published on September 26, 2018
This was so so yummy! I used green curry paste as didn’t have red. Left out the honey, garlic & mushrooms, doubled the lime juice. Super delish & will definitely make again
So happy you liked it Kate. Sounds like some substitutions i may have to try?
Thank you!
Made this tonight ! Delicious but took much longer than 20 minutes haha. The 5 minute prep is a bit of a stretch .. chopping everything, grating the ginger, measuring out all the ingredients, opening can+ assembling it in the pot definitely took longer than 5 minutes. It was really good and I’ll make again, but the times should be more realistic ☺️
So happy you liked it Kristina! Sorry about the prep time, its really hard to get that right as it takes everyone different times… different kitchens along with where all the food is and what not it can really vary. I wish I could be more accurate with it!!
This looks delicious! Will this ramen work well for meal prep or will the noodles start to fall apart after a few days in the fridge?
Hey Kendall! I recommend storing the soup and noodles separately, then adding the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Just made this – subbed rice for the ramen because we can’t get those awesome ramen noodles for the recipe. So much flavor. It’s delicious food for a fall day.
So happy you like it i’m sure it was delicious over rice, as most things are! Thanks Asheley
I am so excited to make this tonight! Question – when do you add the lime juice?
Thank you!
HI! The lime juice is added with the noodles. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
To Heather who can’t eat spinach…..
I bet baby bok choy would be a delicious substitute!
Perfect for dinner in windy Denmark tonight! Sooo easy!
I love it! Hope you enjoy.
This looks amazing! I can’t eat spinach so do you think it would be better to just omit it or should I substitute something? I couldn’t think of anything that would have the same texture.
Can this be made freezer-friendly?
You can freeze the soup before adding the noodles and then add the noodles after thawing and just before you eat. that will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Oh I love this – only recently gotten into Thai food and I am so enjoying exploring what it has to offer!
Rebecca | http://www.peppermintdolly.com
Thai food is endlessly delicious, so happy your trying it all out… You will love…. most of it!
Quick question; What altitudes is the IP cook time written for? Thanks!
Hi! This is written for sea level, but works in higher altitudes as well. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
it seems to be good
Thank you!
have been making so many recipes (from different blogs) using peanut butter and lately so obsessed with this flavour. This looks so delicious and easy. And so hearty and comforting!!! Trying this super soon.
Ah they’re the best recipes! I hope you love mine when you try it!
How can you say 5 minute prep when it would take 20 minutes to assemble all the ingredients ? Not to mention the grating, measuring, chopping.
Hi Susan, sorry the prep time seems off for you, its hard to determine the prep time as it can be different for everyone! I really hope you can still try the recipe.
Qué buenísima receta Tieghan!!! Soy Ana, de España. Te descubrí hace un par de meses y me encantan tus publicaciones. Enhorabuena por el blog!!! Gran trabajo!!!
¡Hola Ana! ¡Muchas gracias, tan feliz de que hayas encontrado mi blog!