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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
This looks fantastic, I have an electric pressure cooker, but not an instant pot, can I use that?
Hi Krystin! I am not familiar with an electric pressure cooker, but if it is similar to the Instant Pot I am sure that will work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I found this recipe last month and have made it twice. It’s delicious and easily feeds 2 people for a few days.
Thank you so much Rob! xTieghan
Wonderful!! I used one can less of coconut milk and added some chili oil and sriracha for some added heat. Really enjoyed!!!
Thank you so much Mary! I am so glad this turned out so well for you! xTieghan
I LOVE this recipe! So easy to make, it’s delicious, it freezes and reheats well and my whole family likes it. Thank you!
That is amazing! Thank you Pam! xTieghan
I was skeptical of the peanut butter but this tastes great! I would put the noodles in for less than 5 minutes to keep them from getting mushy. Everything else was great. Definitely use low-sodium soy sauce since I didn’t & it was a tish salty. Tastes just as good with basil instead of cilantro too!
Thank you so much Nicole! I am so glad you enjoyed this! xTieghan
I made this ramen last night and it was DELICIOUS. It took me a little more than 30 minutes, I assume I did not work as expeditiously as a seasoned chef, but it was absolutely worth it. I ended up adding a soft boiled egg on top which made it SO rich and delicious and made it taste like restaurant quality ramen. I did omit the peanut garnish but it was still phenomenal and full of pleasing textures. I love basil and cilantro, so the top was full of herb garnishes, as well as lime garnishes. I cannot wait to eat the leftovers – this recipe makes a TON! I will have at least 4 more servings of this after eating 2 when I initially cooked it.
I am so glad you loved this Tracey! Thank you so much for trying it! Enjoy the leftovers! xTieghan
This recipe was absolutely delicious, incredibly filling, and the depth of flavor was incredible. I have told everyone I know about this recipe!
Aw that is so amazing! I am so glad ou loved this! xTieghan
So delicious!!! I made it with veggie broth and mushrooms, carrots, peppers, and zucchini. Perfect for January! Thank you!
Thank you so much Cassandra! I am so glad you have been loving this! xTieghan
Made this when I was sick . Absolutely perfect. I subbed ramen noodles for rice noodles and cilantro for mint. So good !
Thank you so much Sonia! I am so glad this turned out so well for you! xTieghan
What would be the best substitute for the coconut milk? Whole milk, heavy cream, half and half?
Hi Kelly, I recommend using heavy cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
What would be a good substitute for the coconut milk? Whole milk, heavy cream, half and half?
Hi Kelly! I recommend using heavy cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So good! I can’t wait for the leftovers! And I’m already thinking about when I should make it again.
Thank you Julie! xTieghan
This was really delicious.
Thank you Jenni! xTieghan
Made this for our cozy New Year’s Eve dinner on a chilly Colorado night. Because I changed dinner plans last minute and didn’t want to go to the store, I made it with beef broth and shaved flank steak. Also used shredded kale instead of spinach. It was the perfect dinner to enjoy with my husband and two daughters as we reflected on the year behind us and look towards the new one ahead. We were playing a game called ‘Vertellis’ and one of the questions was: ‘What is one good habit you want to carry into the next year?’ My husband quipped, “Making this soup is a good habit we should carry into the new year!” 🙂 Your recipes were part of our Christmas AND our New Years! Thanks for another great one!
Haha YES! That is so great! I hope you all have a wonderful New Year full of soup haha! xTieghan
When using the Instant Pot do I cook on “sealed” for 10 minutes or leave it venting for the 10 minute? Thanks 🙂
Hi Leslie! The instant post should be set to seal during cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan