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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
To store the noodles separately for left overs, would you still add in all the noodles the night you cook the dish, then try to remove the noodles for storage? I am making this tonight for me & my husband but we wont eat the whole pot, so I’m wondering if I should add noodles to the instapot or do it on a bowl by bowl basis? Not sure how that would work!? Thanks!
Hi! I recommend cooking the noodles separately and then adding them to your soup bowls and pouring the soup over the noodles if you are looking to store them for later. This way you don’t have to fish the noodles out of the soup. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks amazing. My family loves ramen, but doesn’t like coconut. I’m struggling to find a ramen recipe without it. Is there anything I can substitute for the coconut milk? Regular milk maybe? Or do you have any other suggestions?
HI! I would recommend using 1 cup of heavy cream and an additional 1/2 cup of water in place of the coconut milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was absolutely amazing! Thank you so much for the recipe. It is -25 here in Toronto and I was feeling something warm for dinner and this dish did the trick. Thanks for posting it.
Thank you Attie! I am so glad you loved this!
I made it and had to substitute some ingredients but all in all it was delicious, easy to make but a bit more time consuming (I made it stovetop). I would recommend cooking the noodles separately and adding the soup-like ingredients over the noodles when ready to serve. I used 3 packets of the brand of noodles you recommended and they broke apart and got soggy.
Hi Karin! I am so glad this recipe turned out so well for you! Thank you!
Seriously, ridiculously, fantastically good.
I followed the recipe exactly, aside from substituting zucchini for the mushrooms (as always… none of us are fans of mushrooms here). Healthy, super flavourful and waaaaay easy!
Thanks for sharing this amazing recipe. I will make this maaaany more times in the future!!! :)))
I am so happy to hear that sheri! Thank you!!
Made this for first time tonight and it was awesome! The flavor of the broth tasted like it must have simmered for hours upon hours and it was ready start to finish in under an hour. I added a soft boiled egg as an option to the finished bowl and it worked well. My wife is taking another bowl of soup to work tomorrow and I will be making this again soon!
Hi Todd! I am so glad this turned out amazing for you! Thank you for trying this!
This was my first instant pot recipe and it was absolutely delisious! I used minced garlic and ginger so prep was pretty quick. Will definetely make again!
Thank you Glen!
Delicious!
Thank you!
This was amazing, I love ramen & Thai curry so thought this would be good to try.
I changed a few minor things, I used vegetable broth (boiled veg scraps in slow cooker), quorn fried off and added before serving, no fish sauce and added the coconut milk at the last min (didn’t boil),I also forgot to add the peanuts I bought, naughtily I used supernoodles (without seasoning- people think I’m gross but I love them and added jalapinos!
The options with this are endless it’s such a good base to create unique quirky ramen.
The peanut butter was not over whelming but added such a good flavour. Loved it!
I’m a not a chicken lover and have always prefured the meat free alternatives or other meat and Had the quorn bits to use up but will try with pork I thibk next time and possibly top with eggs.
Thank you for the recipe!
I am so glad you loved this Mia!! Thank you!
I made this and absolutely loved it! I like my ramen type soups with lots of veggies so I added bokchoy, matchstick carrots, snow peas, and bean sprouts. It was a major hit in my house.
Thank you so much Kristin! I am so glad you all loved this recipe!
I’ve never rated a recipe online, but felt compelled to give this one the public praise it deserves. Absolutely delicious! I cooked it for dinner and we’ve eaten until we can eat no more- which is fabulous because that means leftovers! I just spent about two hours scanning your recipes and found the link to the cookbook that I’ll be ordering this evening. We eat “clean” and I’m so thankful to have stumbled upon your site. Thank you!
Thank you so much Shelby! I am so glad you found my site as well and I hope you love the cookbook! Let me know what you make! ?
It’s a bitter cold outside right now, and this was the perfect bowl of delicious warmth to cozy up with!
Thank you so much Natasha! I am so glad you loved this!
Made this for my boyfriend and he loved it – thank you!
Thank you Helen!
Great recipe! I see why it was your top recipe of 2018! Like many others, I received an Instant Pot for Christmas. This was my first meal in it. Your post inspired me to finally try it! The soup is great. It reminds me so much of Tom Kha Guy soup (ignore my spelling btw) but with the addition of peanut butter. Next time I’ll just add lemongrass, Thai chillies & kaffir lime leaves & it’ll be absolutely perfect! Thanks for the recipe & great tips (I.e. cooking the noodles separately). Xoxoxo
I am so glad you loved this Becca! Thank you for trying it, especially as your first meal in the instant pot!
I made this for my family last week and it was such a hit, specifically with my 9 year old that it has been requested again tonight. The flavors were amazing and the instant pot made it so simple.
I am so glad this turned out so well for you, Olivia! Thank you so much!