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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
The best meal I’ve had all week.
Wow that is so amazing to hear! Thank you Stephanie!
Absolutely. Delicious. This will be one for the regular rotation! Thank you for sharing!
Thank you so much Cheryl!
I loved this, but more importantly, my picky fiancé also loved it! I actually didn’t even have all the ingredients on hand, namely fish sauce, lime juice and cremini mushroom, but I just used regular baby bella mushrooms and followed the rest of the recipe and it came out wonderfully. I can only imagine how much better it will taste when I do have all the ingredients. We will definitely be adding this soup to our regular rotation!!!
I am so glad you both loved this recipe Charline! Thank you so much!
Hi, Ijust made this soup and currently simmering on the stove and smells amazing but it looks like perhaps the peanutbutter curdled? , have you ever experienced that? It looks the same way that a cream product looks when it curdles. I’m so sad about that
HI! I have never had the peanut butter curdle. Did you use a certain brand of peanut butter? Did you boil the soup long? Any info you can give would be helpful to help you problem solve. Please let me know if you have any other questions. I hope you loved this recipe! Thank you! xTieghan
I wonder if wow butter would substitute for peanut butter due to a nut allergy.
Looks delish!
I am sure it will be great, but I have not tried it! I hope you love it!
This recipe was insanely deliscious ! It was super easy to make and perfect for a freezing cold Ohio night ! Tastes like something I would get at a restaurant … I will definitely be making this again !!
This was insanely delicious !!!Super easy to make and tastes like something I would get at a restaurant . Perfect for a freezing cold night in Ohio ! I will definitely be making this again and again and again . Thank you !
I am so glad you loved this and it was perfect for the weather over there! I hope you’re staying warm! Thank you so much!
Just made this last night and it was absolutely delicious! I love all of your recipes but this is one of my favorites – and so easy to make! Thank you! 🙂
Thank you so much Marina!
Wow! This was so delicious. I skipped on the mushrooms, since I’m not a big fan, but even so it was just what I needed. I added some red onion, lime and extra cilantro on top. The broth was a bit thick, more of a sauce, not sure if it was supposed to be that way or more of a soup texture. Either way, it was yummy and I will definitely have to make this again, maybe with more chicken broth! Thank you xoxo
Thank you so much Marissa!
Just finished making this and it definitely gets a big thumbs up. Next time, I’ll probably up the spice level just a bit, and I might stove warm the red peppers and then put them in while it’s on sauté. No one but me liked the toasted sesame oil-oh well-I liked it. I might try bok choy instead of spinach and see what that’s like, but the spinach was fine. Really a great, hearty soup, and very highly recommended. I’m not sure what the two who were concerned about the prep time were upset about-it took me less than ten minutes to mince the garlic and ginger, cut the peppers, and slice the mushrooms.
Hi! I am so glad you loved this recipe and it turned out so well for you! Thank you!
I’ve made a similar dish before but had never thought about adding peanut butter! It was such a great addition!! I minced the ginger with garlic and sautéed them before adding mushrooms and peppers and then curry paste (I just like a little color on everything first!) I found the noodles at whole foods and was pleasantly surprised by how delicious they were, with a nice texture too. Thanks for upgrading my regular ramen soup recipe!
I am so glad you loved this, Emily! Thank you for trying it!
This is THE best instant pot recipe I’ve made to date (and I’ve made a lot). Unbelievably delicious. It’s a weekly staple in our household.
I am so glad you all love this ramen, Jada! Thank you so much!
Delicious comfort food on a winter day! Lots of ingredients to assemble but easy to make!
Hi Denise! I am so glad you loved this ramen and yes, such a perfect comfort food! Thank you for trying it!
I made this for my family tonight and everyone enjoyed it, especially my 8 and 9 year old boys. I will definitely be checking out more of your recipes as I found this easy to make and very tasty. Cheers!
That is so amazing! I hope you love every other recipe you try!
Thank you!!! this was amazing, we will be making this over and over again.
Thank you Cathy!