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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
Could you do this in a slow cooker?
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
Hey Bre! Tieghan has not tested for the slow cooker so we can’t say for sure, but she recommends 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! x Kelly
Hello! This looks delicious. Can’t wait to try. What kind of creamy PB do you like to use in this recipe?
Hi Sam! I use 365 organic creamy peanut butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This soup has such a rich flavor. You’d never guess it’s ready in a half hour. This will definitely be added to my list of favorite soups
Thank you so much Lorna! xTieghan
Best Thai ramen ever! Thanks so much for the recipe. Delicious!
Thank you Laura! I am so glad you loved this! xTieghan
Delicious and easy. I did plus up the chili paste to the whole small jar of red chili. I used lite coconut milk. Added a bit of fresh corn and straw mushrooms. I cooked the noodles separate so that they wouldn’t absorb too much of the broth. Great recipe. Will make it again. Great Ramen base for any kind of ingredients
Thank you Vera! I am so glad you love this! xTieghan
Hey! Is there a way to modify this recipe if you don’t have an instant pot? Crockpot?
Hey Sarah, Stove-top directions are listed directly below the slow cooker directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If I only have frozen chicken how should I adjust the time?
Thanks!
Hi Jody! Add 5 additional minutes to the instant pot cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan, I was introduced to this recipe (and you) four days ago after a trip to the dentist left my mouth too tender for much solid foods. This recipe has since been made twice. The broth alone is stellar, never mind all the easy variants/substitutions for veggies and proteins. To anyone wondering, this can be made in a regular lidded pot on your stovetop.
Hi Natasha! I am so glad you have been enjoying this recipe and it was easy for you to eat! Thank you! xTieghan
Here’s a prime “secret ingredient” I use to finish off my bowls of oriental noodle soups — diced Napa Cabbage. Cut out the center white part and chop the green leafy part, put in the bowl and pour the prepared, hot soup over it. The cabbage will stay relatively crispy while eating.
Wow thank you!! xTieghan
Hi Tiegan,
This recipe looks to “die for”! My husband and I are big soup lovers and I have made many of your recipes, and loved every single one. I have a “general” question though…What type of coconut milk do you use for your recipes? Regular or light?
Thanks for all the awesome recipes!
HI there! I like to use regular canned coconut milk in my recipes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’m hoping to make this next week! Would I be able to use natural peanut butter instead of creamy? Looking forward to eating this!
Hi Steph! Natural PB works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this dish so many times this winter I cannot recap. It’s amazing vegan, vegetarian or with chicken. Yummmmm!
Thank you Justyna!! xTieghan
This was absolutely delicious! Thank you so much for this perfect weekday comfort food recipe! Greetings from Germany!
Thank you Marina! xTieghan
My friend sent me a link to this recipe and I am so glad I made it. This was SO flavorful and filling. I will definitely be making this again especially if I want to cook a meal to impress my friends.
The substitutions I made:
-I used almond butter instead of peanut butter because that was all I had.
-I left out the fish sauce because I don’t like anything fishy.
-I used 3 chicken breasts.
-I used spiralized zucchini noodles instead of ramen
-I substituted coconut aminos for soy sauce
Thank you so much Jenn! I am so glad you loved this recipe! xTieghan
Amazing!
Thank you Brenda! xTieghan