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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
Just made this last night- it was AMAZING! It was also my first time using my new Instant Pot- so it was a real win for a Tuesday. =) Thanks for the yummy recipe!
I am so glad you loved this Alexis! Thank you so much!
I have been making (and loving) recipes from this blog for years, but I can honestly say this is one of the BEST recipes yet! It is so simple, and the flavor is just amazing. My husband is already asking me to make it again, even though we haven’t even finished the leftovers yet! I think this dish is even better left over. I stored it with the noodles in, and did not find that they got too mushy. Thank you for another FANTASTIC recipe!
I am so glad you loved this recipe Marie! Thank you so much for your continued support and I hope you love all other recipes you try!
I’ve had my instant pot for awhile now and this seriously is the best thing I’ve cooked in it! The only thing I did different was instead of spinach I used bok choy. This recipe is definitely a keeper! Thank you!!
Thank you so much Robin!
Hi! Planning to make this week. Hubby loves Thai food. My daughter and I can’t have very spicy (heartburn for me during pregnancy). Would you recommend using less curry paste or something different?
HI! I would just use 1-2 teaspoons of the curry paste. That should not be spicy. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I am new to the Instapot to which I now am calling “Magicpot.” I couldn’t believe how easy and fresh everything tasted. We made it last night for dinner, and my husband must have said at least 8 times how good it is, plus he had 3 big helpings for more. We will definitely be making this again. Thanks so much!!
Thank you Jess! I am so glad you loved this!
Made this for dinner tonight, and Wow!!! Delicious!! We all loved it and will definitely make again.
Thank you so much Natalie! I am so glad you loved this!
I am making this tonight but am confused about how to store the noodles separately? Do you ladle them
Out of whatever is left after you’ve eaten?
HI! Yes, I would ladle the noodles out of the broth or if you plan to have leftovers, boil the noodles separately. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hello from Vancouver BC! Made this last night for the family, followed the recipe and everyone gave this a 10/10! It was delicious and I will be making it again!
That is so amazing! Thank you so much Tami!
Do I add the shredded back to the pot when you bring it to boil with the noodles?
Add the chicken after the noodles have cooked or just shred the chicken in the soup. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Just made this for dinner! It is crazy how much delicious flavor you get in such a quick meal!! I added a little half and half to make it creamier just to try it that way, but even without that it is a winner!! I’ll definitely be making this again!!
I am so glad you loved this Alison! Thank you so much!
SO GOOD! I’m a beginner when it comes to cooking and the Instant Pot saved my life. This dish was so flavorful and tasted super complex. It was easy and everyone loved it.
I am so glad everyone loved this Amanda! Thank you!
I made this dish the other night and it was SO yummy! The flavor profile was perfect. Pretty spicy, but I liked it. Excellent dish! I might try leaving the chicken out next time and doing soft boiled eggs. Thanks for the recipe!
I am so glad you loved this Noelle! Thank you so much!
Amazing and so easy to make.. I use more red curry paste to give it a little more flavor but other than that this recipe is on point.. my family loves it and I make it at least once a month!!
Thank you so much Gary! I am so glad you loved this recipe!
Do you ned to increase the cooking time in the instant pot if you double this?
HI! No need to increase the time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Wow, Tieghan! This is simply an amazing recipe! My family used to live in NJ and used to be spoiled by the fabulous twice-a-day-housemade ramen at local Ramen restaurants. Now that we live in NC, we have yet to find anything close. This dish was so easy to make (kudos Instant Pot!) and the flavor profile was absolutely outstanding. I have been following you for a while now on Instagram and you are a force to be reckoned with in the kitchen! Your recipes are not only fun to make but utterly delicious. I made your Butter Raspberry Crumble Bars 3 times over the past couple of months and gave them away as treats to friends. They have been requested again so thank you for helping me bring joy to others! 🙂 I have about 30 of your other recipes earmarked and will comment after each one. I can’t touch the quality of your photos but I will try to remember to tag you on IG going forward. Thank you again for sharing your culinary gifts with the rest of us! #BLESSED
This is so sweet, Amy! I am so glad you have been enjoying my blog and also my recipes. I am so happy to hear that!! Thank you so much!