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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
Delicious flavors! I purchased my InstaPot to make this dish, and think I’m going to love this new tool.
My modification would be to add 3-4 chicken breasts and garnish with cilantro versus the basil. Some garlic Nan bread would be a nice complement to the dish. Makes enough for leftover night this week. Yummy!!!
Thank you Rosann! I am so glad you are loving this recipe and I hope its just as good leftover!
Love this recipe! It’s so easy and cozy. Perfect for fall weeknight dinners!
Thank you Jill!
Wonderful soup! This was a HUGE hit at my house. The only thing I did differently was I cooked the separately so that the leftovers wouldn’t be mushy. It tasted amazing the next day as leftover lunch! Great recipe.
Thank you so much Stephanie!
I made this last night! I dusted off the Instapot and WOW!!! Huge hit! My boufriend asked me where I got the recipe, and I said the only place I ever get recipes anymore, Halfbakedharvest.com. Thank You for another quick winner!!! I love this!!!
That is so sweet! I am so glad you and your boyfriend enjoyed this recipe, Kristi! Thank you!
I made this recipe a couple nights ago. It did take me longer than expected to put it together but I’m sure it will go faster as I make it more often. Fairly healthy, yummy, simple, great flavor. We loved it. Also, I really like that I could use my Instant Pot. Yes, I will be making this often! It was delicious and will definitely hit the spot this fall and winter. Thank you!
Thank you Jennifer! I am so glad you loved this and it turned out amazing for you!
Can natural peanut butter be used? The one that you mix the oil and peanut butter separation together?
Hey Kim! Yes, you can use natural peanut butter! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Absolutely tasty and super easy with Readily available produce. Delicious. Any way the measurements can be changed to litres/ pints, etc
We made this Thai peanut chicken ramen and I must say it was super tasty. Loved the one pot cooking and the ease of ingredients. Excellent! However anyway I can relate the cup measurements to weight?
Made it with bell peppers. It wasn’t until I was serving up that I realised it was possibly chilli peppers instead…? Doh!
Best recipe E. V. E. R. ❤️❤️❤️
Thank you Cindy!
Hi! Love your recipes! Since I don’t have an Instant Pot, is this something I could make using a Slow Cooker or a stovetop soup pan?
HI! Yes, you can make this on the stove. Recipe is included in the directions. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Tried this today and it tasted delicious! I just wish my broth wasn’t as thick, I feel like it should have been more soupy consistency. Any suggestions that would make it more of a soup than a creamy broth?
Hi! Just add a little water to thin the broth out and don’t add the noodles too soon before serving or they will soak up all the broth. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan
I made this tonight, and I have to say it is the perfect cozy supper for cold and flu season! Smells warm, tastes warm, feels warm! Perfection! Everyone around here is fighting off a bad cold bug that’s going around town, so meals lately have been pretty lackluster. No one has had the energy or appetite to attempt making anything significant, but the smell of the spices as this was cooking got everyone to perk up and visit the kitchen tonight, and most of us went back for second helpings.
The curry paste I bought tonight on special was quite a bit hotter than my usual variety, so the sauce was VERY spicy. Way too spicy for my little bro, so he opted for a bowl of plain chicken ramen. But even so, he kept snitching noodles out of my pot, then guzzling water, while his was cooking because he said he loved the flavors in this dish, and he didn’t want to miss out entirely.
I am so glad you liked this and yes it is perfect for sick days! Thank you so much Kate!
I just made this and it is delicious! I have never had Thai food or cooked with fish sauce-which put me off a little by the smell. But this is so good! Plus I love your cookbook!
Wow I am so glad you chose this as your first Thai recipe! And I am so glad you loved it! Thank you Katie!
I just fell in love all over again. This is just so yummy! Perfect flavors. The instant pot is perfect for ramen, right? I made a thai curry ramen that is so easy and delicious in the instant pot. I have got to try the thai peanut ramen!