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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
I made this last night in my instant pot and my boyfriend raved that it was the BEST thing I’ve made (to date)!!! it was so easy to whip up, and full of flavor (and healthy to boot)! had some issues with the noodles, though. I cooked them separately but once they cooled down, they stuck in a giant clump (I used plain ol ‘rice noodles’). any suggestions to avoid this would be great! thanks for the hit recipe!
Thank you so much Monica! I am so glad you loved this recipe! xTieghan
I made this today for lunch, it was AMAZING and easy. Thank you!!!
Thank you so much Amie! xTieghan
Hi! I have cashew butter on hand, Would that substitute nicely or should I stick to pb? Either is fine.
HI! I am sure cashew butter will be just fine. Maybe not as flavorful though. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
My boyfriend and I made this on the stove and we LOVE it! I never knew homemade ramen could be so easy, and healthy! I’d like to try making this in the Slow Cooker to make it even easier for weeknights. What cook times/setting and changes would you recommend for making this up in a Slow Cooker?
Hey Bre! I have not tested for the slow cooker so I can’t say for sure, but I recommend 4 hours on low, then add the noodles during the last 30 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this for dinner last night. Couldn’t have been quicker or easier! Parts of my chicken came out slightly dry; maybe because I used 2 breasts that in total weighed about 1 1/4 lbs together instead of one large one. I topped mine with the peanuts and soft boiled eggs- they came out so delicious and professional looking! Hubby said “If I got this in a restaurant I’d be happy.” Hurray! Thanks again! Currently eyeing your other ramen recipes… 🙂 🙂 🙂
Awh I am so happy to hear that you both loved this Kristen! Thank you so much! xTieghan
There is no way the prep times given on this recipe are accurate. They are misleading. All you have to do is add up cooking times and you are over not to mention having to easily double the prep time to get everything ready. Not a fast meal to make but well worth the effort if you have the time. Very tasty.
Thank you so much Hilary! xTieghan
We absolutely loved this recipe. Iv made dozens of Thai dishes (it’s my latest obsession) and this one has been my favourite!
I am so happy to hear that Alyssa! Thank you so much! xTieghan
Made this on Monday (minus mushrooms). Possibly one of the best recipes I’ve ever made. Great job!
Thank you Kyle! xTieghan
Please include Nutrition Facts on all recipes.
Hi Barbara! I am working on that.. but I really like the thought of focusing on eating whole foods instead of focusing on calories, fats, carbs, etc. In the meantime I hope you love the recipes on my blog! xTieghan
Made this for Valentine’s dinner and it was a hit! Will definitely put this one in our cold night/warm dinner rotation! Thank you so much!
Thank you so much Kari! I am so glad this turned out amazing for you and I hope you had an amazing Valentine’s Day!
Hi,
I just recently got an instant pot. I’ve been having fun trying recipes. This one is one of the best so far!
I added onion, a jalapeño, and a bit of crushed red pepper because we like spicy foods. But otherwise stayed on the recipe.
Delicious, easy, quick. And perfect for a grey, rainy day like today.
My wife said it’s every bit as good as what we get at the local Thai place.
Thanks,
Dan
Hi Dan! I am so happy to hear that! Thank you so much for trying this recipe! xTieghan
I have made this twice in the last two weeks, fast, easy, everyone loves it and I brought it to work for lunch all week. My daughter watched it all go in the pot and looked at me like I must have read the recipe wrong. Then she had her face in the pot because it smelled so good! Perfect recipe for a cold and cold weather. Thanks so much!
Hi Chris! I am so glad you all loved this recipe and hopefully it warmed you up!! Thank you so much! xTieghan
Best soup ever! Bursting with flavoured, easy to make, simple and healthy ingredients. Add a little hot sauce if you dare and delicious. This is a keeper.
Thank you so much Karen!! xTieghan
Made this for supper on this cold, snowy night. It was delicious and very easy to make! Will definitely be making this again. Thanks for the recipe!!
I am so glad you loved this recipe, Jess! Thank you!! xTieghan
Made this for dinner and it was amazing! It’s my new super easy go to dinner recipe.
Thank you so much Christy! I am so glad you enjoyed this recipe! xTieghan