Next Post
Chipotle Braised Chicken Nachos.
This post may contain affiliate links, please see our privacy policy for details.
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 recipe in the middle of the Missouri summer because I could just not wait until fall! Boy I am glad I didn’t wait because it was so easy and delicious! I totally forgot to defrost my frozen chicken so I just cooked it in the instapot for a few extra minutes and it turned out perfectly!
Amazing!! Thank you so much Sonya! xTieghan
Hi. I have done all the prep work and about to toss everything into the IP. However, i noticed that your instructions say to put the coconut milk in before pressure cooking. Won’t that cause it to burn? I usually add my cocounut milk after pressure cooking.
Hey Sue, I have never had an issue with my coconut buring, so I would recommend following the recipe as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Ramen has been my vehicle to get veggies into my kids. However the kids called this their dessert and nearly licked the bowl. The sub I had to make was Sichuan chili instead of red Thai and fish sauce because I had that on hand. Out of this world!
That is so amazing! Thank you so much! xTieghan
This is such a good recipe. My boyfriend and I love eating at our favorite local ramen shop often and as a replacement, to be healthier, make this! The flavors are amazing and it comes together easily!
Thank you so much Erin! xTieghan
Wow! This recipe is amazing. I was intimidated by making my own ramen at home but this just completely proved me wrong. I had all the ingredients, except for the noodles which I found at Wal-Mart, and followed the recipe ingredients but I did add more noodles and 1 lb of chicken. It was so so good! Really flavorful and filling, I was sad when I started to get full because I wanted to keep eating. I can’t wait to make this for friends next. Please, more instant pot ramen recipes!!
I am so glad you loved this! Thank you so much for trying this Felishia! xTieghan
This is one of our favorite instant pot meals!! We honestly have to stop our selves from eating the whole thing in one sitting lol it’s so easy to make and full of so much flavor! Love it!! Thanks for sharing!
Thank you Marissa! xTieghan
I loved this recipe! It was easy and very tasty. I will definitely be making this again! Thank you.
I should have trusted my gut when I saw the lack of spices, sauces, and herbs in this recipe. It pretty much tasted like nothing. We loaded more curry powder, ginger, lime juice, and cilantro on top of the finished product just to make it taste like something. Such a bummer.
Hi Shelly! I am sorry this did not turn out well for you. Are there any questions I could help you with? I hope you love other recipes on my blog! xTieghan
The depth of FLAVOR, the brightness of the ingredients, and the definite Asian/Thai distinctiveness made me eat a whole lot of soup in 3 days. Awesome recipe.
Thank you so much Xylon!! xTieghan
Very easy to make and it not only looks delicious it
IS delicious!!! My daughter was over for dinner and posted it on her Snapchat story. Her boss asked her what restaurant she was at??!!
Making it again tonight. My other daughter is vegetarian
so I’m making shrimp on the side, chopping it up and using it for a tasty garnish for the rest of us meat
eaters!
WOW that is so amazing! So glad you loved this recipe, Patti! Thank you! xTieghan
Came out real good!
Thank you so much Helena! xTieghan
This whole thing only cost me $12 all up to make. I chose this to as a meal to show off to my partner and he loved it. Food is the way to our hearts thankfully
Amazing!! Love when a delicious meal doesn’t have to cost much at all! Thank you for trying this Madi! xTieghan
I’ve made this twice now and it’s AMAZING. I spent a few months in Thailand and I rarely can make something as good as what I had there. The second time I made it I used rice noodles and drumsticks instead of the ramen and chicken breasts, and it was delicious!
Wow that is so amazing to hear! Thank you so much! xTieghan
So delicious! I would second the comment about the prep time not being accurate. If you can wash and chop 2 peppers, half a pound of mushrooms, a bunch of cilantro plus juice a lime, grate an inch of ginger, ginger and mince a clove of garlic in under 5 minutes, you are not the average cook! It took me more like 25-30 minutes for prep.
Thank you so much Natalie! I am so glad you enjoyed this! xTieghan
Despite my efforts to stuff up this dish (slight pressure cooker mishap resulted in some of it on my ceiling…). This was absolutely amazing, and other wise very simple to make. I think this will become a staple dinner at home, might just stick to the stove top version in the future!
That is so great Rosie! I hope it turns out better on the stove top for you ? xTieghan