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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
Just made this for dinner. It was delish!! I love Thai food and trying various recipes. I doubled the lime, added chili garlic sauce to make it spicy, and used spinach and cabbage that I had in fridge. Also, used rice noodles cause I didn’t have ramen. Will make again with a bit less PB next time. Thanks Tieghan for making it easy for me to choose my dinners, made pretzel backer chicken fingers last night.
Thank you so much Rima! I am so glad this turned out so well for you! Thank you for trying it! xTieghan
This was the first recipe of yours that I have tried and it was delicious! I have made it multiple times already. Looking forward to trying many more of your recipes.
That is so amazing to hear! Thank you so much Erin! I hope you love all of the recipes you try of mine! xTieghan
I absolutely LOVED this recipe! So flavorful and was exactly what I was looking for.
Thank you so much Letycia! I am so glad you loved this recipe! xTieghan
Excellent recipe! Thanks so much!
Thank you Jenna! xTieghan
For the Chicken, do you chop up the breasts? Or add whole breasts in..?
Hi Tom! You add the whole chicken breast to cook and then shred it afterward! Please let me know if you have any more questions! xTieghan
Really incredible recipe, I’ve been making it for about a year now and it’s so simple to make! Really lovely recipe!
Thank you so much! I hope you continue to love this and others of mine! xTieghan
This is our new family favorite! It’s sooo good. Thank you!
That is so amazing! Thank you so much Karen! xTieghan
What are some alternate choices I can use for the soy sauce as to avoid gluten. Gluten free soy sauces tend to be sweeter, will it have any affect with the fish sauce & flavors? (I know I can use rice noodles). Thanks –
Hi Deborah! Have you tried Braggs Liquid Aminos? I think it tastes super similar! Let me know if you have any other questions! xTieghan
I didn’t have fish oil but this still turned out AMAZING!! So delicious and perfect for a cozy night in.
Thank you so much Samantha! I am so glad this turned out so well for you! xTieghan
Beautiful Tiegham! What could I substitute for the chicken for my vegetarian children ?
Hey Jenna! You can just omit the chicken from the recipe. No need to replace it. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was so flavorful, comforting on a cold night, and so easily tweakable in terms of vegetables and protein! I left the chicken out and made some soft boiled eggs to go with. I’m new to this site but now a fan, thanks to this recipe!
Ooo yum! Thank you so much for trying this one! xTieghan
Hi Tieghan,
This recipe turned out so great! A question for you – what would you recommend for giving it a little bit of a spicy kick? Is there an Asian chili/hot sauce you prefer?
Thanks!
Caroline
Hi Caroline! Sriracha is always a good go to for ramen! Please let me know if you have any other questions! xTieghan
This is SO good. Simple to make but full of flavour!! Love the instant pot option. I used chicken thighs so reduced pressure cooking time to 8 mins.
I am so glad you enjoyed this Lee-Anne! Thank you! xTieghan
Have been looking fora good coconut milk ramen recipe.. was hesitant to try this cause im not big on peanut flavors. I was so surprised! Its got depth, and so much flavor. The peanut butter isnt that strong, and it is the right amount of salty. I didnt use the bell peppers and added more mushrooms. I also trippled the garlic- using only 1 clove in any recipe is never enough for me. Also added some sriracha for heat.
Hi Allison! I am so glad you decided to try this! Thank you so much! xTieghan
My kids cannot handle the heat from the curry paste. Can it be omitted?
HI Audri! Sure, you can omit the curry paste. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan