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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
Absolutely delicious! One of the best meals I have made in an instant pot. The texture of the vegetables and chicken turned out perfect. I followed recipe as is for instant pot and just added a zucchini since we had one that needed eating. I prepped all my ingredients in the morning then when got home put all in instant pot for dinner. Will be making this recipe again and again. Thank you!
Thank you Amy!! I am so happy this turned out so well for you! xTieghan
This is amazing! Even my kids loved it. My new favorite fall soup! I was stingy with the spinach so next time I’ll add more but that’s it.
Thank you so much Melissa! xTieghan
With what can I substitute the chicken?
Hey Barbie,
You could omit the chicken and add veggies that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Omg!! I just loved this recipe, recently got into Thai cuisine and I am already enjoying and quite inquisitive about what it has to offer me next!! One quick question – can I freeze this for a longer time?
Hey Ashmita,
Thanks so much for giving the recipe a try! Sure you could freeze this but I would not freeze the noodles. Please let me know if you have any other questions! xTieghan
This is my favorite soup I’ve ever made! So much flavor, wow! This will be on regular rotation for fall and winter!
Thank you so much Tom! I am really glad this turned out so well for you! xTieghan
So delicious, my two year old LOVED it
Thank you so much Zoe! I am so glad this turned out so well for you both! xTieghan
Absolutely delicious. We had all the ingredients in pantry & fridge (including basil and red peppers in our garden). Will make it again on a winter night and serve with some homemade naan. My husband raved!
Thank you so much Jill! That is so amazing to hear! xTieghan
This recipe has become a staple in our house. The flavours blend so well together. I’ve tried it several different brands of ramen noodle and I find I like the Thai Kitchen brand the best. (saves me from throwing out a flavour packet) but thank you. This recipe is aces.
Love to hear that! Thank you Christine! xTieghan
I haven’t been able to find red curry paste (or any other types of curry paste) at my local grocery store. Are there any substitutes that might be good?
Hey Jordan,
Unfortunately, I would wait until you can find some curry paste for this recipe, it really give the dish so much flavor. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Subbing tofu & adding vegetable broth to veganize it. Great recipe just in time for winter
Amazing! Thank you Mimi! I hope this turns out well for you! xTieghan
I am going to try this recipe. It looks delicious and I love Thai food, I am the only one who will be eating it and wondered whether the noodles should be kept separate if reheating for a couple of days. Should I just cook the noodles separate and add to the bowl when eating? I will come back and leave a review once I have made it. Thanks
Hey Debbie,
Yes I would keep the noodles separate. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ll be making this for the fourth time soon and I’d really like to double it. Is that doable in a pressure cooker? PS- this is by far one of my most favorite recipes EVER!! My family doesn’t love it, I’ll be honest, but that just shows how much I love it- I make it anyways! LOL. (Doubling it for a girls night get together). Thank you! Also- could I do this in the slow cooker?
Hey Summer!! What size is your instant pot? I think doubling should work, but I have not tested it. Please let me know if you have any other questions and let me know how doubling it goes. I am so glad you love this recipe! Thank you!! xTieghan
My family’s new favorite dinner!!! I add broccoli and zucchini. Actually, any additional veggies that we have laying around in the refrigerator. SO good! I cook up extra ramen and it makes 2 meals for my family of 4. Yum!
Amazing! I am really glad this turned out so well for you! xTieghan
My husband and I have been working from home since “Covid” became a reality…and it is great – except at lunch when he comes into my workspace looking for lunch! I actually love getting to work from home – but making lunch everyday is not the most relaxing way to spend my 30 mins break – and I miss the little Pad Thai place around the corner from my office! So finding your recipe has been an absolute GIFT! This is so easy to throw together in the Instant Pot, the flavours are amazing and it’s healthy!
Thank You! We LOVE your 30 Minute Thai Peanut Chicken Ramen!
Aw that is so amazing to hear, Crystal! I am so glad you have been loving this and I hope you both continue to! Thank you! xTieghan
I made this and it tasted good but for all the ingredients added I felt like it tasted exactly like regular curry and it was creamy not watery like the picture ( I used exactly the same measurement and regular coconut milk ). Can I skip the coconut milk next time ?
Hey Nora,
Thanks for giving the recipe a try! If you wanted to skip the coconut milk next time that would be okay to do! xTieghan