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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
Just made this recipe tonight in my Instant Pot, and it was very easy and tasty. I didn’t have the right noodle so I just used rice noodle, and it was equally tasty. Will do again for sure.. thanks for the recipe.
Thank you for trying it Isabelle! xTieghan
I’ve made this soup several times and it is delicious. My husband & I love all the great flavors & I love the easy prep. I have a difficult time finding ramen noodles that aren’t HIGH in sodium content. I’m going to try it with Chinese style LoMein noodles tomorrow. Sent your cookbook to my son as a gift. He is enjoying it!!
I hope you love this with those noodles, Judie! Let me know how it turns out! Also, so amazing that he is enjoying it! Happy to hear that! xTieghan
Ok the ingredients look like shi* when you’re putting this together and you’ll start to wonder what the hell youre making!!! But it came out wonderful!!!! So delicious and warm and soothing on this cold and windy April night in Nrw England!!
Haha I am glad it turned out amazing Brady! Thank you! xTieghan
What is fish sauce & where can I buy it?
Hi! It is actually a sauce that is salty and has a slight fish flavor to it. It adds an amazing flavor to soups like this! You can find it in the oriental section at most grocery stores! xTieghan
My husband and I love Thai food and I’ve made many Thai dishes. We loved this recipe. He loves heat so he added Sriracha sauce to his bowl. I find prep is made easier by the convenient bottles of minced ginger and garlic. I also used Chinese egg noodles instead of ramen noodles. I might have put too many noodles in, so I’d cut back next time. Tomorrow night for dinner I’ll reheat with more broth, coconut milk, peanut butter, fish sauce, soy sauce and curry paste to get more liquid. This was delicious!
SO glad you loved this Mark! Thank you for trying it! xTieghan
Hi Tieghan!
I don’t have an instant pot but I have really been wanting to make this recipe! Do you have any suggestions?
Thanks 🙂
Hi Micaela! The stove-top directions are right below the instant pot directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
HO-LY COW. This was so darn delicious. Easily adaptable to a vegan recipe too, which I think is great. The flavors together are so lovely. Nice and aromatic, creamy, not to mention the fact it makes so much food! This recipe has been added to my repertoire.
I love to hear that! Thank you for trying this Kate! xTieghan
This was amazing and so easy! I omitted the honey and served it over zucchini noodles and I’ll definitely be making this again.
Thank you Morgan! xTieghan
This recipe is on heavy rotation in my kitchen. It’s so simple and so delicious, and once you get the basics down, you can pretty much put whatever veggies you want in it. But honestly, as written, it’s perfect. The flavors are deep and powerful, and there are some really great textures happening here as well–the creaminess of the broth, the chewiness of the mushrooms, and the crunchiness of the peanuts!
Thank you so much Shelby! xTieghan
I have to admit I was skeptical about the mix of so many strong flavours (peanut AND curry AND soy etc) but this turned out wonderfully. I used tofu instead of chicken and green curry paste instead of red as that’s what I had on hand, and as suggested, cooked the noodles separately so I can pack for lunches for the week. This is my first time cooking one of your recipes; I will obviously be back!
So happy this turned out so wonderful for you! Thank you Heather! xTieghan
Hi! Has anyone tried to make this in the crockpot?
Hi! I have not tested it, but others have and I do think it worked well for them. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’ve been obsessed with making ramen for a while – have tried all different methods and recipes. Loved this one. Amazing and will make again. Loved everything about it, Don’t love red bell peppers, so used poblano. Yum. Thank you!!
Thank you Jenny! I am so glad you loved this recipe! xTieghan
This was FABULOUS! Loved it so much I made it again this weekend to have for the week! I agree the timing was off for prep, but no matter, I will be making this often! I (almost) can’t wait till Fall, so I cam make so many of your warming recipes!!
Thank you so much Sarah! I am so glad you loved this!! xTieghan
Do you have the nutritional facts for this recipe?
Hi Lindsey! I do not provide the nutritional information for my recipes because I truly try to use whole ingredients as much as possible. I am so sorry for this. There are many calorie counting apps and websites where you can put in the information and divid by the serving size to find out the carbs, fat etc. If you have any other questions please let me know! I hope you love this recipe!
A-MAZ-ING!!!! Even my husband loves it who is a VERY finicky eater. Makes me feel good he is getting some veggies. Thank you for creating this!
YES! I love to hear that! Thank you Alina! xTieghan