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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
About 50% more noodles than the recipe calls for makes this one of my favorite recipes on your site. The others are correct: there is an up-front time investment in prep, but most Asian dishes require lots of chopping and gathering ingredients – your skill with a knife determines how much time it will take. Give yourself an hour and you will have plenty of time to have this dish ready to serve. Very tasty. If you enjoy this, try the Pork Ramen Soup (with acorn squash) – but save it for the weekend. It takes a bit more time to put together.
Thank you so much Michael! I am so glad you loved this recipe!
This has become a top 5 favorite for my family of 5! Needless to say I need to double the recipe. I was previously using the stovetop method so it didn’t affect it at all but I’m wondering if the timing needs to be adjusted when doubling an instant pot recipe? Thank you so much for sharing your incredible dishes!
Hey Bree! I dont think you will need to adjust the times for the instant pot if you are doubling. Just keep the chicken smaller and it should cook up just fine! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much!! xTieghan
This was incredible! I want to eat this every day forever!
Thank you so much Caitlyn!
Absolutely delicious AND easy to make! The whole family love it and we can see why it was the top recipe for 2018.
Thank you so much Carrie!
I’ve been eyeing this recipe on Instagram for weeks and finally got around to making it! SO DELICIOUS! My boyfriend and I are both sick and this was a simple, perfect meal for a rainy winter night. We substituted vermicelli noodles (all we had on hand) and added extra peanut butter & curry paste for kick, and it worked great! Thanks for this awesome recipe ❤️
Hi Jessie! I am so glad this was a perfect meal for you both and I hope you get well soon! Thank you!
I made this for dinner tonight for my family, huge hit! It was so delicious! The only thing I did differently was use baby Bella mushrooms because that’s what I had in my veggie drawer. Anyway, thank you for the recipe! Cheers!
I am so glad this turned out so well for you Lorelei! Thank you!
Just finished eating this after making it tonight in my new instant pot. It is so delicious! The peanut butter is a great addition. I left out the fish sauce as I have an allergy and used water instead of chicken stock. Still delicious. Will definitely make again! ?
Hi Jessica! I am so glad this turned out so well for you! Thank you for trying it!
Hi!
I always get confused when to use full fat coconut milk or low fat etc. which coconut milk did you use for this recipe?
Really looking forward to trying this!
hi! I like to use full fat canned coconut milk. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Omg is this good!!! I substituted Liquid Aminos for soy sauce because I ran out of soy sauce, and the toasted flavor was on point!! My husband loves spicy flavors so he added a little bit of Siracha chili sauce on top.
I am so glad you loved this Ann Marie! Thank you so much!
This recipe is amazing!! Can’t wait to make it again with my new instant pot. My daughter added a fried egg and said it was delicious! Thanks for the recipe!
Yum! I am so glad you all loved this recipe, Carla! Thank you!
Now I’m confused. What kind of red peppers are recommended? Thank you!
HI! You should use red bell peppers. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Oh my, I never comment anywhere, but I had to for this — it was amazing! I’m a newbie with the Instant Pot, and not the most nimble of cooks in general, and even I found this ridiculously easy to put together. Thank you so much for a wonderful recipe!
Thank you so much! I am so glad you loved this recipe!
I made the mistake of buying red bell peppers too, ugh.
Hi Virginia! I am so sorry about that. I will make sure the recipe is more clear!
Could you freeze this soup after making it and warm up later? With the noodles separate from the broth. I have a soup exchange I’m going to and I think this would be perfect addition but we bring all the soups frozen.
HI! Yes, if you leave the noodles separate you can easily freeze the broth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
I look forward to making this soup as the reviews are outstanding. I’m vegetarian (but eat fish) and was wondering what protein you recommend using?
Thanks!
Hey Dana! I think shrimp would be delicious in place of the chicken! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?