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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 loved this recipe! Simple and satisfying. We will definitely make again.
Thank you Marina! xTieghan
I have this going in the instant pot now! I have been eyeing this recipe and then I saw the gluten free noodles you use, I realized that this was something I could enjoy! The prep time was so quick – seriously was only 5-10 min MAX and it smells absolutely scrumptious! Can’t wait for dinner! ?
Thank you Johna! I hope this turns out amazing for you! xTieghan
Ive been sitting on this recipe for a week and finally made it tonight and oooh my it was good. I switched out the spinach for arugula (it’s what I had) and it was so delicious!!
I am so glad you tried it!! Thank you so much Abigail! xTieghan
Delicious! Thick though I read someone thought it was because of the noddles soaking of the broth. Makes sense. Probably could do just two square of ramen. The chicken shredded nicely
Hi Molly! I am really glad you enjoyed this! Please let me know if you have any questions I can answer! xTieghan
I just wanted to drop in to say I have made this recipe countless times. It is SO FLAVORFUL and SO EASY! I also make this for my elderly dad and drop it off for him during this quarantine time and it’s one of his favorite dishes and can serve as many meals for him.. We usually skip the noodles and add brown or mixed rice and it’s delicious. Thank you so much for a wonderful recipe!
Hi Susan! I am so glad you have been loving this recipe!! Thank you so much for trying it! I hope you continue to enjoy this and others! Stay well! xTieghan
I made this last night without the chicken and it was delicious! And probably the easiest thing I have ever made; one pot, just throw everything in and simmer. I will definitely make this again. Thank you!
Hi Teri! That is so amazing to hear! I am so glad this turned out so well for you! xTieghan
I made this yesterday and it was so good, I am glad I took your advice and separated the noodles and filling. I strained out the soup part.
Thank you so much Milena! xTieghan
Do you have any thoughts on how to do this in a slow cooker? (ie. how long and at what temp setting?) Thanks, love this recipe!! Just want to try throwing it in the slow cooker and letting it cook while I work from home 🙂
Hey Kelly! Yeah you can cook in the slow cooker. I would cook on low for 4-6 hours, shred the chicken, then add the noodles and cook 15 minutes on high. That will be great! Please let me know if you have any other questions. I hope you love this recipe and happy Easter! Thank you!! xTieghan
My husband and I (thought we) bought all the ingredients for this lovely meal, and it seems we forgot the chicken! Any way you’d recommend that we adapt ground beef to the recipe? Would love to hear your thoughts. Your recipes look absolutely delicious and this week, we’re trying 3!
Hi Lindsy! Yes, that should work fine! I hope you love this recipe! xTieghan
Thank you so much for this amazing recipe. My husband and I absolutely loved it and it took no time at all! This will definitely become a staple in our house.
Thank you Ping! I am so glad this recipe turned out so well for you all! xTieghan
This is our favorite thing to make for dinner! Such nice complex flavors yet easy to whip up. We love it!
Thank you Karen! So glad you like this! xTieghan
This is beyond the perfect broth ! Delicious;-) it’s a must try ! Thank you for those amazing recipes !
Thank you Vanessa! I am so glad you like them! xTieghan
Just made this today – delicious! Easy to substitute too – I don’t like mushrooms and had zucchini on hand so I put that in there, and I used pad thai noodles instead of ramen noodles. Great flavor!
Thank you so much Kayla! I am so glad this turned out so well for you! xTieghan
I don’t have chicken, but I have some ground turkey. If I sub that in, should I brown it beforehand or can I just throw it in the instant pot raw? Thanks! Love your blog and recipes
Hi Melissa,
I would brown the ground turkey first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
the FLAVOURS!!! thank you so much for sharing this recipe! I can’t wait to make it for family and friends
I hope they all love this! Thank you Lisa! xTieghan