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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
I am making this tonight, super excited! Do you have any recs for making it in a slow cooker?
Hey Laura! 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
Easy and delicious but our family could never tolerate the level of heat from 1/4 cup of red chili paste (we use Taste of Thai brand), so found about 2 teaspoons to be just right…nice heat in the back of the throat. I also used a dehydrated black mushroom simply tossing them into the pot which saved on prep time.
Thanks for sharing Lisa!
This looks delicious but I don’t like spicy food. Would it still taste good without the red curry paste or is there a substitute I can use? I did Google for a homemade paste to see what’s in it and I could make that, eliminating the chili peppers if that would be the best option.
Yes, this is not a curry. Don’t let the curry paste fool you. It’s just flavor, it’s not spicy and doesn’t taste like curry at all. Promise. I think you will love this if you love peanut butter and Thai flavors. Please let me know if you have any other questions. I hope you love this recipe! Thank you!
This was full of flavor and so easy! Thank you! (I added a soft boiled egg on top)
Soft boiled eggs are the best topping! Happy to hear you enjoyed it. Thank you!
Wow this was incredibly tasty! I substituted the chicken for tofu that I made crispy with soy sauce. I’m going to recommend this to all my friends and add to my favourite recipes!
Thank you so much Erin! I am so glad you loved this recipe! xTieghan
This is going to sound so strange, but I love how fuzzy and soft your sweater looks in the photos above! The light blue one… Where did you get it?
Awesome recipe too, one of my boyfriend’s favs!!
Hey Jessica! The sweater is from Sezanè, but sadly it’s from last year. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan ???
I made this last night and it was amazing! Super easy and delicious. The flavours work so well together. Thank you for sharing!
Thank you so much Nicole! That is so amazing to hear! xTieghan
So delicious! I have a seafood allergy and was wondering what I might be able to use as a fish sauce replacement?
Hi Vanessa! You could just omit it or add some extra soy sauce if you’d like! Let us know if you have any other questions. Enjoy!
Hi! Im such a fan of you and love every single one of your recipes! I really want to try this recipe but I am not a fan of curry, is it subtle in this recipe or can I leave it out?
Hey Victoria! Yes, this is not a curry. Don’t let the curry paste fool you. It’s just flavor and doesn’t taste like curry at all. Promise. I think you will love this if you love peanut butter and Thai flavors. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious! I added Sriracha to make it spicy, and loved the flavor of fresh basil on top. Thank you, Tieghan!
Ooo yum! I am so glad you loved this Rachel! Thank you! xTieghan
Fairly labor intensive (for what I usually make). The flavor is good, and I think the dish would have improved with a thicker sauce (and probably shallots) and if I make it again, I would definitely add bean sprouts.
It made our house smell really good!
I am so glad you liked this recipe Kaycee! Thank you! xTieghan
Honestly storing the noodles in the broth creates an amazing leftover peanut flavored noodle dish. I recommend storing the leftovers together!
Thank you so much Brian! xTieghan
I love this recipe. I’ve made it 5 times now. One suggestion is to only cook the noodles in the soup if you are going to eat it all right away. I use cheap-o ramen noodles and they get mushy real quick. I also dice the chicken and put it in the pot instead of shredding later…mostly out of laziness. If you forget the peanut butter, its still really good:)
Wow I love to hear that!! Thank you so much for trying this, Mike! So glad its been turning out so well for you! xTieghan
We made this last night……… and we are making it again tonight! It was delicious and easy. I agree with some of the other comments that the prep time is certainly way off but definitely worth the wait. The ingredients aren’t things that most people have laying around so, since we have them all we are making it again. If you are like us and want some leftovers, I would recommend putting the noodles directly into the bowl your eating out of and THEN putting the soup on that. If you mix it all in the pot then you’ll have noodle-ly mush a half hour later.
I am so glad this was a delicious recipe for you Tytus! Thank you so much! xTieghan
I can’t Tell whether this is good or not. But the verbiage to get to the recipe choked me. I have been to Thailand, I have eaten Thai food. It sucks! Thailand is a third world country with third world hygiene. They use spices to cover the rot!
but I was looking for an instant pot recipe for fresh “hygiene noodles” and got lost in the I did this I like that I…, I…, and so on.
.
Hi Brock! I am sorry to hear that you did not have a great time with the food in Thailand. I have never been, but I have heard it is some of the most delicious food! I hope you try this and enjoy it! xTieghan