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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
Love this recipe! I left out the mushrooms and bell peppers, but it still turned out amazing. I cooked the chicken in a separate skillet and seasoned it with curry powder and added it once it was done cooking.
Thank you Samantha! Happy this still turned out so amazing for you and I hope you love other recipes as well! xTieghan
I made this for dinner last week and my husband and I LOVED this recipe. I added a sliced jalapeño for a little heat. This has become my husband’s #1 meal of choice as he devoured 2 bowls and kept asking me if this was going to become one of my go-to recipes. I assured him it was. We love Thai food, so I was thrilled that this recipe was so easy and filled with flavor!
Thank you so much Liz! I am so glad you loved this! xTieghan
A friend made this for me and since then I’ve made it and shared it with others. Ramen noodles go so well in this curry! I sometimes make this with a different curry paste, like panang, have once tried cashew butter and I add some lime leaves when I can get them. This recipe is a staple in my household.
I am so glad you all loved this Jenna! Thank you so much! xTieghan
This was soooo tasty and delicious! And a super bonus that it’s made all in one pot and in such a short time. Thanks for sharing!
Thank you Angela! I am so glad you enjoyed this recipe! xTieghan
Any idea how many Weight Watchers Smart Points this is?
Hi Elizabeth! I am so sorry but I do not! I hope you try this recipe! xTieghan
Love love love! Took a little longer but worth it for sure.
Thank you Taylor! xTieghan
Have made this several times, it’s now in my “tried and true” stack of recipes 🙂 Great flavors, and love making this with some Shin ramen noodles!
I love that! Thank you so much Britt! xTieghan
Amazing!!! Can’t wait to make it again
Thank you Hannah! xTieghan
I’ve been looking for this recipe for soooo long!!! I dined at a restaurant that served curry Raman that tasted just like this! I am moving away soon and I was going to miss this dish so bad… so I was on the hunt for a curry Raman using peanut butter and coconut milk… THIS IS EXACTLY IT! The only thing I did different was I didn’t use spinach and added cayenne powder. AMAZING!
Thank you so much Kelsey! I am so glad you loved this recipe! xTieghan
I LOVE this recipe and have made it multiple times. However, this time the coconut milk separate. Doesn’t change the taste but not as attractive when you dish it out. Any idea what I did wrong this time?
HI there! Did you do anything different? Did you use full fast coconut milk? I have never had the coconut milk separate so I am not sure what is happening without know ho you have cooked this. Hope I can help!
This is so incredible!! I’m a massive fan of Thai and it was perfect. I’m not a massive fan of peanuts, but the mix here wasn’t too overpowering. Definitely going to make this again! Thanks
I am so glad you enjoyed this Shannon! Thank you! xTieghan
My hubby picked out this recipe and I put it together last night. OH. MY. GOSH. It was so easy and so delicious! My 1 year old devoured it! Will definitely be making again.
I am so happy to hear that Riki! Thank you so much! xTieghan
Super tasty! I loved the thick, peanut-y sauce 🙂
But prep time was nowhere near 15 minutes. After prepping and measuring all ingredients, this is a 30 minute meal – just something to keep in mind if you’re in a hurry!
I am so glad you loved this Katie! Thank you! xTieghan
Used Pad Thai noodles because that’s what I had on hand. Came out delicious! Will be adding this to our rotation.
Thank you so much Kylee! xTieghan
Just…wow. I can’t believe the flavor for how easy this was to make. This does not taste like a healthy weeknight meal, this tastes restaurant-quality! Thank you for sharing this wonderful recipe!
I am so glad you loved this! Thank you Alexa! xTieghan