Next Post
Chipotle Braised Chicken Nachos.
This post may contain affiliate links, please see our privacy policy for details.
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
I made this last night for a small dinner party and it was SO GOOD! Everyone had seconds! It has just the right amount of spice, sweetness and citrus and it was so easy to make. I put all of he ingredients in the pot and stuck it in the fridge u til my guests arrived. 10 minutes later, dinner was served. I would suggest using only 2-3 ramen noodle sheets instead of 4. I put 4 in and it really sucked up a lot of the soup. I’m definitely going to make this again. I might try it with rice next time.
I am so glad everyone loved this Lara! Thank you so much!
I tried this receipt tonight and was super delicious I really like the mix of all flavors ! Can’t wait to try others .
Xoxo
Amande
Thank you so much Amande! I am so glad you loved this!
This recipe is amazing! Love that I can make it in the IP. Best things about it are:
1) It can be made easily with ingredients that I almost always have on hand
2) I could make it while my kids started their bath and then while it cooked in the IP I could finish up bath time, get them dressed and set the table.
3) My 3 and 5 year olds both willingly ate it with relish!!! I had actually prepared plain ramen just in case they balked at it and there was no need for it. No complaints, no whining, just noodle slurping and drinking the broth straight from the bowl!
This is sure to be a new staple in our house!
This is so sweet! Thank you so much Kelly!
This is probably my all-time favorite recipe. I don’t generally leave comments but I have made this so many times in the last couple of months it seems unfair not to. Thank you!
Based on other comments I do add about a cup of water before I add the last 4 ingredients at the end, and it is still incredibly flavorful.
Thank you so much Amanda!
Could we substitute the curry paste for curry powder?? All I have in my pantry is yellow curry powder…do you think that would work for this recipe? Thanks!
HI! It will have a different flavor and color, but I do think it will still be ok. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This was delicious and SO EASY! I added 3 Tbs of sambal oelek because we like things a little spicy, and it was just perfect. Can’t wait to make this again!
Thank you! I am so glad you enjoyed this!
You’ve outdone yourself on this one! Wow! My store was out of the Thai red curry paste so I subbed in Thai roasted red curry paste. I will be making this one time and again!
Thank you so much Kristen! I am so glad you loved this!
This is SO amazing! I’ve probably made it over a dozen times in the last two months. I mostly use shiitake mushrooms and sometimes add chicken breasts. Anyway just wanted to pop in and say THANK YOU FOR THIS! xx
Thank you Justine! I am so glad you loved this!
Followed the recipe to a T – this was amazing! Whole family loved it, and I can’t wait for the leftovers!!
Hi Molly! I am so happy to hear that! Thank you so much!
Big fan here – however the chicken really didn’t feel like it was done. At least was not falling apart nor did it shred easily. Also would modify this recipe to read longer to prep as commenters have suggested.
Thank you so much Kaitlyn!
I made this tonight and my bf goes, “This has to be the best meal we’ve made in a while, if not ever.” Was delicious! I have made your brownies and the lemon butter chicken! Everything has turned out great! Thank you!
I am so glad you both loved this recipe Rose! Thank you!
Sooooooo good. Ate almost the whole thing with my husband.
Thank you Shelley!
We made this last week to break in our new Instant Pot – OMG it was so good. This is definitely going into the rotation!
Thank you so much Chrissy! I am so glad you enjoyed this recipe!
Can this be made not in the instant pot?
Sure! You can easily make on the stove-top. directions are in the recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Made this tonight – what a great way to start the New Year! All four of loved it!
Thank you so much Kris! I am so glad you loved this!