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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
Hey! Can I skip mushrooms or is there a sub for it? Also a sub for fish sauce? Thank you!!
Hey Rush,
You can skip the mushrooms or add another veggie that you enjoy and just omit the fish sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Girl! This is my third recipe of yours in a week! Today was rainy in Toronto so ramen seemed like a good idea and I needed to use up my red curry paste. I didn’t use mushrooms or fish sauce, and I substituted spinach for bok choy, which I accidentally added to pressure cook but no biggie. It was absolutely scrumptious! My fiancé and I went back for seconds. So happy I don’t need to cook tomorrow. Another winner!
Wow that is so amazing to hear! I am so glad you both enjoyed this recipe, Rachel! Thank you for trying it! xTieghan
5 Stars!!! Being that I battle high blood pressure I used No Salt Added Chicken Broth, Coconut Aminos in place of soy sauce, 1/2 of the amount of Fish Sauce and 2/3 of the amount of the red curry paste. I also used the healthier rice ramen noodles from Costco. I would definitely warm the noodles separately as the leftovers will be way better separated. Thanks for the great recipe.
Thank you so much Jeannie! I am really glad this turned out so well for you! xTieghan
Firstly, this is an amazing popular recipe that’s now a staple in our household, I’m actually missing eating it while pregnant (babies very particular!). My husband has never been a fan of soups – but LOVES this dish, he has recieved many compliments on the smell at work for leftovers!! Sjmo simple to just throw all the ingredients in our slow cooker on low for the day! We usually swap between noodles and rice, just for a variety. Ive noticed you mentioned it could be frozen after being cooked (omitting noodles) but do you think it would work to freeze all the ingredients (omitting noodles) BEFORE cooking? Then can whack it in the slow cooker 🙂
Also, your incredible to be replying to most of your comments after all these years!
Hey Jessi,
So glad you have been enjoying this recipe! I think as long as you omit the noodles this would freeze well! xTieghan
Wouaw je viens seulement de tomber sur cette recette et j’ai hâte de la tester cette semaine! Merci beaucoup
Je suis tellement contente que tu aimes celui-ci! J’espère que cela se révèle incroyable pour vous! xTieghan
I could not get over how dang good this was. Still dreaming of it and when I’ll make it again. What a WINNER.
Thank you so much Haylee!! I am so happy to hear that! xTieghan
My kids cannot get enough! So much umami for such a quick dinner! Thank you!
Thank you for trying this Lil! xTieghan
Absolutely loved it! Super quick and easy with delicious results!
Thank you so much Vanessa! That is so great to hear! xTieghan
Are you putting the whole raw unseasoned chicken breast into the pot? And then shred once cooked through?
Hi Brett,
Yes that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved this recipe! Super easy to make! Flavours are incredible! Thank you!
Thank you so much Tiana! xTieghan
Delicious, Full of flavor and perfect for a cold spring Afternoon or a winter dinner. The prep time definitely takes more than 5 minutes. More like 15 and I’m an experienced cook.
Thank you so much Dawn!! xTieghan
I tried this today with vegetables – broccoli, carrots, zucchini, bell pepper, onions and spinach. I did not have coconut milk and fish sauce. But it turned out great. Will try this again with chicken and coconut milk next time.
Sounds amazing! I am really glad this recipe turned out so well for you, Anu! Thank you! xTieghan
This is very good recipe. I used rice noodles instead of ramen and it was delicious. Especially the sauce was perfect, no need for additional seasoning! One thing I would change though is adding the peppers in last together with the spinach, lime juice and cilantro so they would keep their crunch, otherwise they’re kind of soggy. But overall this is a keeper! Thank you!
Thank you so much Mag!! xTieghan
I stumbled on this site and have made two of the recipes now (the other being the Thai Chili Corn Chowder), and they were both AMAZING! I didn’t deviate from the ingredients or instructions, and my family of five RAVED about how good they were. Thank you for something creative and and quick that I can add to our menu rotation!
Thank you for trying this Gina! I am so glad this one turned out so well for you! xTieghan
THANK YOU for this recipe. Made last night and it tasted restaurant quality. I would pay money to order this as takeout! Thanks so much! Insanely easy too
Wow that is so amazing to hear! Thank you so much Karina! xTieghan