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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
Excellent recipe! The whole family loved it! Next time I will add a slightly undercooked hard boiled egg.
Thank you Tony! xTieghan
Would cooking time differ with boneless chicken thighs vs breasts?
HI! Yes! I would add 3 minutes to the Instant pot time and 10-15 for the stove top. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! xTieghan
What would be the time and temp to cook in a crockpot?
HI! I have not made this in the crockpot, but I would recommend cooking on low for 4-6 hours, then adding the noodles at the end. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan
we have a peanut allergy in our house – any substitutions or would it be ok to omit? thanks!
HI! You can just omit the peanut butter butter. The soup is still great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Making this recipe right now! Looks amazing! Thank you for sharing
Thank you Jessica! I am so glad you enjoyed this! xTieghan
This looks delicious and I can’t wait to try it! We love ramen and love thai food so I am loving this combo together. Could you tell me how spicy this dish is? Would you recommend adding less curry paste to tone down the spiciness? I love a little spice but can’t handle it too much! My husband has a higher tolerance than me!
HI! I don’t find this too spicy, but try using only 2 tablespoons curry paste to start, then add more to your liking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I cannot even tell you how consistently good the recipe is. My husband says it even better than what we order at our favorite Thai restaurant. I have passed it along to all my Instapot using friends and they rave about it too.
Thank you Jenn! That is so amazing to hear! xTieghan
Made this for dinner tonight and it was so yummy!! Easy recipe too!
Thank you for trying this Maria! I am so glad you enjoyed it! xTieghan
Hello! Huge HBH fan over here! I just got an instant pot and the preheating is throwing me off. I’ve had it on for 30 minutes now and it still is not done preheating. How long does it typically take for yours? It seems that realistically this recipe is going to more around and hour to an hour half by the time or preheats, cooks and then releases the steam? Or is there something I’m missing? Thanks for sharing your genius!
Hi Rachel! 30 minutes of preheating is very weird. What happened? I am thinking you must have push a wrong button maybe? Mine only takes a few minutes to preheat, never more than 8 minutes. Let me know how it went. Fingers crossed! Thank you and happy holidays! xTieghan
My roommate and I just got an instant pot….life changing. We made your sunday ragu two nights ago…..amazing. Made this last night….unbelievable. There’s no stopping us. I could eat this every day for the rest of mi life. Thank you for your amazing recipes and inspiration.
Wow I am so glad you both loved this! Thank you so much Clare! Also, they are the best! xTieghan
My husband and I made this for dinner tonight and the dish is absolutely amazing! This is a definite keeper! The broth is crazy flavorful and we loved all the veggies in it. Definitely recommend topping with the chopped peanuts, I really enjoyed the added texture.
So happy to hear that! Thank you Alexandra! xTieghan
Made this tonight for dinner during our first snowfall and it was delicious!! Hit the spot and soo flavorful! Definitely will be making again this winter
I am so glad this turned out so well! Thank you Jen! xTieghan
Made this a few nights ago and my whole family loved it – way better than any takeout we could get here! So 5 stars for the flavor. I did just have a couple remarks, I made it in my instant pot, and at 10 minutes my red peppers had turned to complete mush and dissolved into the broth. There were just little red globs where the peppers were once nice and firm. It also took a full 30 minutes to come to pressure, and I had been so excited about the quick cook time, Needless to say, I will be making it on the stovetop next time! So, perhaps add that extra time into the cook time listed, lest someone else fall into the same trap? Regardless, it was super delicious and i will definitely be making it again 🙂
Hi Amy! I am really glad your family enjoyed this recipe, but I hope it is easier on the stovetop! Thank you for trying it! xTieghan
AMAZING! Made for my parents while home from uni and they’re obsessed! Snowing all day and it’s the perfect thing to warm us up! Thank you
Thank you Tia! I am so glad you loved this! xTieghan
I tried this recipe last night, and I enjoyed it with my friends! It’s hearty, hot, and tangy! Just what we need for cold weather!
Yes! I am so glad you both loved this Daniel! Thank you! xTieghan