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
Out of this World Good!
Thank you Jody! xTieghan
This is the second meal I’ve prepared with my brand spankin’ new Instant Pot. I’ve had it for two days. The first dish I made was an Asparagus Risotto with white wine….yeah, it was good. Today I just finished making this dish, the Thai Peanut Chicken Ramen, and man, it turned out sooooooooooo good! I’d send ya a pic, but I’m too busy eatin’….maybe later…..good stuff here….
Haha that is so amazing to read! Really glad you loved this recipe Michael! Thank you! xTieghan
Haven’t made this yet but looks amazing! How spicy is it? I’d love to make it but one friend can’t do spicy.
Hi Pat! It’s a midl heat. You can reduce the curry to adjust the heat level. Maybe try 2 teaspoons? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How spicy is it? I’d love to make it but one friend can’t do spicy.
Made it for the first time this season and my husband asked if I could make it everyday… SO good. Only adaptation I make is that I make the noodles separately and add in per bowl. This allows for the noodles not to soak it up and easier leftovers. But everything else is perfect!
Thank you so much Lindsey! xTieghan
Could I use ground pork instead and just add it cooked at the end?
Hey Marcie! Yes, ground pour will be great. You can brown it before cooking and add to the soup or after, whatever you prefer. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So amazing!! Really delicious and healthy ?
Thank you Raquel! xTieghan
I just made this today and shared your website with friends. It is incredible!! Pairs well with a local cold apple cider.
Thank you Erika!! So happy to hear that! xTieghan
Wasn’t sure if I commented the first time I made this but wanted to added my raves to everyone else’s. This recipe is exceptional. It’s one of the best recipes I have ever tried. This time I doubled the ingredients up to and including the garlic. I did the stovetop version and prepped on Sunday. On Monday I divided the broth and chicken/veggies into 10 servings (wanted more broth per serving) and froze 6 servings for later. To serve I reheated 2 servings of the broth/chicken/veggies and cooked my ramen noodles separately. I added the spinach, cilantro and lime to the pot and let the spinach wilt and the mixture heat through. I added a serving of cooked ramen to two bowls and added the broth/chicken/veggies over top. I found doing the prep the night before made this an easy weeknight meal for us. Cooking the ramen separately allowed us to have more of that lovely broth (I cooked the ramen about 30 seconds less than usual to still allow for some broth absorption). Already looking forward to leftovers tomorrow! Thanks again – your recipes are more and more becoming my go-to. They never disappoint.
You are too sweet! Thank you so much for trying this Teresa! So happy to hear it turned out so well! xTieghan
I made this tonight for dinner exactly. I made it on the stove since I don’t have an instant pot. This was delicious. I am incredibly impressed. Next time I will do shrimp instead of chicken because I’m not a fan of boiled chicken and will add jalapeños as well as red peppers and shiitake mushrooms. I will also sauté the garlic and ginger beforehand. This was so tasty, I drank the broth right up. Thank you!
Ooo so great! I hope you love this with some shrimp Naomi! Thank you! xTieghan
This was so delicious!!! I am still getting used to my instant pot and it took a while
To get up to pressure but once that happened the dish came together so fast! I wish I had the rice ramen noodles but I used reg and it was still great, my family all slurped it up!! It tastes just like our fav ramen place and their curry ramen!!
I am so glad you loved this Ashlee! Thank you! xTieghan
Really disappointing outcome, considering the delicious ingredients
Hi Amy! I would love to help you out with this recipe! Could you let me know what went wrong? Or do you have any questions I could answer? xTieghan
I made this recipe a few months back and forgot to comment. This is my comfort food. I absolutely loved this dish. I did it on the stovetop and followed the recipe as written. Tieghan we must have the same sense of taste and food style. HBH is the only blog that I continue to follow because it’s like you read my mind about what tastes, spices and ingredients will make a great meal. Thanks.
That is so amazing to hear Richard! I am so glad you loved this meal and I hope you continue to love others on my blog! xTieghan
Oh my WOW!! I’ve made coconut curry recipes before and I’ve always been a bit disappointed. Not this one!! Every recipe I make from your blog is incredible. No exaggeration or lie. Such good food! Thank you!
That is so sweet and great to hear! I am so glad you loved this recipe and I hope you continue to! Thank you so much! xTieghan
Delicious and easy as it says.