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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
Love this recipe!! Have made this twice and it is so simple/delicious. Subbed ramen for rice noodles and it still tasted incredible. So happy to have found this recipe– one of my new faves.
Love to hear that! Thank you so much Annie! xTieghan
Recipe looks great! Any idea how long I should cook for if all I have is chicken tenders? Plan to make this tonight.
Hi Zach,
You can go ahead and leave everything the same! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I would like to make this recipe, but isn’t the sodium level through the roof?
Many of us need to keep an eye on our salt intake.
I would like your opinion.
Thanks.
Randye
Hi Randye! Yes, this recipe is on the saltier side, so I would suggest not trying it if you need to watch your salt intake. Please let me know if there is anything I can help with! xTieghan
Really easy to make and so tasty, was a hit with the family!
I didn’t have peppers so I put broccolini in instead. Also added a bit more heat to mine with some birds eye chilis! Thank you for a great new winter dish!
Amazing! I am so glad this recipe turned out so well for you, Lauren! Thank you so much for trying it out! xTieghan
Y’ALL. I am not EVEN playin’, this recipe is freaking AMAZING. Holy smokes! The only thing I changed was that I used frozen boneless, skinless chicken thighs–so I pressure cooked it a little longer @14min. PERFECTION. I cannot stop drinking the broth. What an amazing blend of flavors. I can’t wait until this social distancing thing is OVER so I can invite over a bunch of people and impress them with this meal. Thanks Tieghan!!! Your recipes never disappoint!!!!!!!
Thank you so much Amiee! I am so glad this recipe turned out so well for you! xTieghan
I have crunch peanut butter….can I use that?
Hi Lesley! Yes, that should work great! I hope you love this recipe! xTieghan
Hey…I want to try this, if I do it in a regular slow cooker….how long?
Hi Lesley! Just follow the directions for the instant pot only slow cook for 4-5 hours on low. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hi Lesley,
I would do 6 hours on low. I hope you love the recipe, please let me know if you have any other questions! xTieghan
YUM YUM YUM! Your recipes are always great and this one is the same – I couldn’t believe how scrummy this was and also so easy ! Thanks for another delicious recipe !
Thank you so much Sarah! I am so glad you enjoyed this! xTieghan
would it be possible to ask people to please TRY the recipe before rating and commenting? It’s so unhelpful and a waste of time to read about their plans to cook! I want to hear how it actually tastes!
Hi KB! I am sorry about that, but many people rate the post, not just the recipe. I hope you understand. Please let me know if there is anything I can help with! xTieghan
This was SO good the first time I made it, and I’m dying to again. Could it be made with green curry paste instead of red? We have green and can’t find red right now, but I wasn’t sure how the green would taste with peanut butter. Thanks!
Hi Elizabeth! Yes that should work fine! I hope you love this recipe! xTieghan
Made this recipe for dinner yesterday. My family loooovey thai food so they were begging me for weeks to cook this recipe for them. Oh boy it was the bomb! I had to hold myself back to not eat a third bowl. Suuuper deliceous and so easy and quick to make. So excited to eat the leftovers for lunch today,
Will definitaly make this again! 😀
I am so glad you did try this one and it turned out so well for you! Thank you Bianca!! xTieghan
This has become a go to recipe in our house. It is one I share with friends new to Instant Pot. It is a favourite. Thank you for posting!
Thank you so much Christine! I am really glad this turned out so well for you! xTieghan
Absolutely wonderfully SO SO SO delicious! I love Thai food and make it on a regular basis, but the blend of flavor you got here is too good! Loved it! I’ve tried several of your recipes and am looking at your site daily to find more to try! This was my favorite!!! Just when I think you couldn’t have recipes better than this I found the best one! I really appreciate you posting so frequently and constantly replying to everyone’s comments! Thanks for your amazing work especially during this crazy time when everyone is having to cook more. Be healthy and safe! ?
Thank you so much Alice!! I am really glad you enjoyed this recipe! I hope you continue to love this and others! Stay well! xTieghan
Made this with the stovetop instructions and it was so easy and really, really yummy. Planning on making this for the rest of our family members and friends when quarantine is over. Until then….more for us. Didn’t have fresh basil but used dried and it was still delicious.
Haha love that there is more for you! I am so glad you enjoyed this and I hope your friends love it as well! Thank you! xTieghan
This is a top favorite in our house! The flavors are incredible.
So happy to hear that! Thank you Brittany! xTieghan