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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
Excellent recipe. I used 3 packages of noodles. It did soak up the suit. Added 1/2 carton of Thai soup to the left over portion after we ate it and it was delicious. I also used rotisserie chicken.
Thank you so much Nancy! xTieghan
Love this recipe, I make it basically every other week! Delicious!
Thank you Niki! I am so happy to hear that! xTieghan
I felt I HAD to make a point of leaving a review of this ramen, because it’s DELICIOUS! I Find often with recipe reviews, there are tons of comments about how much everyone wants to make it and how good it looks, but less discussion about how the recipe actually turned out. We’ve made this dish 2 or 3 times now, in our Instant Pot as suggested, and each time, it has come out perfectly. It’s amazing for our long, cold eastern Canadian winter nights. It’s so flavourful and hearty enough to be a very filling meal all on it’s own. ! It’s one of the only make-at-home ramen recipes I’ve actually loved, recommended to others, and made more than once. We often use Udon noodles to mix things up. We also like to put the fresh lime juice in right before serving to preserve freshness.
Hi! I am so glad you have been loving this recipe and it turned out so well for you! Thank you so much! xTieghan
I made this last night. This is so delicious! Tieghan you are a flavor master! Keep these great recipes coming please..I am a huge fan.
Thank you so much Abby!! xTieghan
Can you do this in a crock pot as well?? How
Sure! Just add everything to the slow cooker, ten Add the noodles during the last 5 minutes of cooking! The slow cooker will be great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
So drool inducing! I usually only keep all natural peanut butter in the house, will that work? Or would something like Jeff or Skippy be more appropriate here?
Hi Nawana! Yes, natural pb will work perfectly. I hope you love this! xTieghan
Any suggestions for a substitution for mushrooms? Thanks!
Hey Sarah! You can just omit the mushrooms. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is the first time I’ve ever commented on a recipe but it was that good! I made it in my one pot and it was outstanding. My husband and two teens loved it.I followed the recipe exactly except for two changes: I used regular mushrooms instead of cremini mushrooms and mushroom broth instead of chicken. The broth was so good. It’s now on our regular rotation list.
I am so happy to hear that, Pat! Thank you so much for making this! xTieghan
Super yummy. I had it the last two nights. I must say it was really spicy last night almost burn your lips off spicy. I wonder if I did not mix it well enough for tonight it was just right. Still may lay off the red paste. Maybe its just because we have such a large Asian influence up here and buying from the Asian market. You get the fresh stuff and it’s P to the O tent!
Hi Eve! Thank you so much for making this! I am so happy to hear that you loved it! xTieghan
I’m going to give this another try because the flavors are amazing! Despite your mention of adding the noodles at the end, it still came out a mushy mess. It’s more likely my fault because I let them sit for too long b4 serving. Seriously, DO NOT ADD THE NOODLES UNTIL YOU ARE READY TO EAT!? This is what I will do when I try this again:
1) Use only 1 and at maximum 2 blocks of noodles. If you use more, it’s more like a pasta dish, not a soup.
2) Cook the noodles separately and store the leftovers separately (as you do mention!) or your ramen will be mushy.
3) Use half the peanut butter, and add more to taste. I felt it was too much.
4) Thin with broth or water if too thick.
As I sai, the flavors are amazing, so thank you for the recipe – I can’t wait to get it right!
Hi! I am so glad you like this dish and I hope it turns out amazing for you this time! Thank you so much! xTieghan
Huge hit!
I am so glad you loved this! Thank you Esther!
Your approach on this soup is amazing but, oh well, maybe you didn’t know u have people all the way from Romania reading ur recipes and I can’t really understand anything from the measurements. It would be nice if u would add European ml or liters.
Thanks. Keep up with the good work!
Hi Alex! I will try to convert for you guys, but I find online converters to be easiest! I hope you try this!
Absolutely love this recipe! I share it whenever I can and have made it almost every other week for the past few months. Kids love it as well. I add the noodles as I serve and eat; often leaving them out (for lunch/leftovers) and enjoying it just as much without them.Thank you!!
Thank you so much Laura!
This was so so good!!! I made it for my entire family, including a 9 and 7 year old. Everybody loved it! Thank you for the great recipe!!!
Thank you Laura!
So incredible! My husband said, ramen for dinner? And then couldn’t stop talking about how good it was. We have cooked with red curry paste before and know to use less than the recipe calls for for our tastes, so used only 1 tbsp and it was still the perfect spiciness. You can always add more, right?! Your recipes are just winner after winner! Thanks, Tieghan!
Thank you so much Jen! I am so glad you loved this recipe!!