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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 have never left a comment before but this ramen was delicious and deserves a review. I made it on the stovetop and it was done in 35 minutes. If you put all the liquids ingredients and the chicken in and prep the rest (takes 5 minutes) while it is simmering it can easily be on the table in 40 minutes (I am sure much faster in the instapot, I am too lazy to get mine out of the box!) I have never made a soup base with peanut butter and was skeptical but it was so so good. I wouldn’t change a thing, this recipe is a keeper!
Thank you for leaving one Christie!! I am so glad this recipe turned out amazing for you! xTieghan
Hi Tieghan
Just made this here in Andalucia……
As always you recipe was delicious and simple to make
Keep them coming…………..
best wishes
Rob
I am so glad you enjoyed this and I hope you continue to enjoy my recipes Rob! Thank you! xTieghan
Holy cow!!!!! This was amazing. Thank you for sharing.
Thank you Molly! xTieghan
Super flavorful and simple to make in the IP. Making this for the second time tonight. Comforting and healthful. Tonight we will serve with ramen, past was with rice. Thanks for another goodie Tieghan! Also, just was gifted your cookbook. Stoked!
Cheers from SOBX
Resa
That is so great! I hope you love the recipes in the book, Resa! xTieghan
Peanut allergy! So I think I will substitute cashew butter, what do you think? I think it has the closest flavour/texture to peanuts and it is what I often substitute for peanuts in Thai recipes. But I am open to suggestions. (Allergy is just to peanuts so all other nuts are fine.)
Hi Shanne! That will be DELICIOUS! Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This is delicious! The chicken was so tender and the broth so flavorful. Half Baked Harvest does it again!
Thank you so much Laura! So glad this turned out so well for you! xTieghan
So so good! The broth gets nice and thick and all the flavors are tasty. It also feels sort of healthy because of all the veggies ?
Thank you Brittany! I am so glad you loved this! xTieghan
Tieghan, once again you have outdone yourself. The depth of flavors in this soup recipe are divine. Outstanding! Albeit, I didn’t make in the Instatpot. I used my STAUB, pot. Obviously purchased due to your inspiration of using Staub cookware.
I will definitely make this again, and again.
Thank you so much Karen! I am so happy to hear that this turned out so well for you! xTieghan
Can rice noodles be used instead of ramen? Also, is there a aubstitute for fish sauce? THanks…..this looks so wonderfulh
Hi Cathy! Yes, rice noodles will be great! And you can use an equal amount of soy sauce for fish sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This is the best recipe!! So tasty and simple. I make it the MOST in my instant pot. I throw in a little chopped kale along with the spinach. It holds up better when cooked. Thanks for your awesome recipes. Love them all!!
Love that! Thank you Julie! xTieghan
Unreal flavor! This is absolutely delicious. I’m not a huge fan of peanuts so was worried it would taste too peanutty and it doesn’t at all. Will be making this again and again!
I love to hear that! Thank you Laura! xTieghan
Fabulous recipe! I did the instapot version and the only two changes I made were extra chicken (2 breasts weighed just over 1 lb), and frozen spinach thrown in at the end with the noodles. The family loved it. Thank you ?
Thank you so much Karyn! I am so glad this turned out so well for you! xTieghan
I never take the time to write reviews on recipes but this recipe deserves one. This recipe is pure genius. The flavour profile is complex, yet very simple to make. I make mine with fresh ramen noodles since I have an Asian supermarket across the street. I also add in kaffir lime leaves..You must try it for yourself. I’ve sent this pin to everyone I know with the same results; amazing. Thank you Half baked Harvest, your recipes are very thoughtful.
Well thank you for taking the time to comment on mine! I am so glad this turned out so well for you Carrie!! xTieghan
I made this recipe for dinner and it’s delicious!! Easy instructions to follow. The next time I make it, I plan to add a little more spice to it.
Thank you Lydia! xTieghan
Loved this recipe so much!! We also made it with almond butter since we had a peanut allergy and it tasted amazing!!
Perfect swap! Happy to hear it worked so well for you Kelcy. Thank you! X Kelly