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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
This. Is. AMAZING. In my instant pot, I sautéed the garlic and ginger first and then the chicken breast and veggies. And then pressure cooked everything else except the spinach and cilantro. And wow. Definitely a keeper!! The ramen noodles take it to another level!
Thank you so much Sihame! I am so happy this turned out so well for you! xTieghan
This looks delicious and I can’t wait to try it!! Would you recommend adjusting the Instant Pot cooking time if I am using boneless chicken thighs instead of breasts? I love all your recipes and your blog. I have yet to try one of your recipes that I didn’t love! Thanks!
Hey Alicia,
Thanks so much for your kind message. As long as they are boneless I would keep the cooking times the same. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How long in the crockpot?
Hey Marty,
I would do 6-7 hours on low. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! If you’re making this recipe in the crockpot, I see the cooking times in another comment, but what order should you add all the ingredients? All at once except the noodles?
Thank you!!! I can’t wait to try!!!
Hey Jessica,
Yes, you can add all of the ingredients to the crockpot and save the noodles for the end! I hope you love the recipe, please let me know if you have any other questions! xTieghan
could roasted almond butter be used in place of the peanut butter in this recipe? My kids would LOVE this, except for the peanut butter, as they both have a peanut allergy. I wonder if anyone has tried it with roasted almond butter?
Hey Melissa,
I haven’t tried this but I think it would be a good option! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Going to make this and then leave a review… one of my new roomies is allergic to peanuts. I know there are a lot of substitute options, but what’s a good one?
Hey Noah,
I would use tahini in place of the peanut butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I cant wait to make this! I am confused about how to store the noodles and sauce separately since the noodles go into the sauce while making? What do you suggest? Like straining the noodles from the sauce before storing leftovers? Or would you suggest making the noodles separately from the sauce if you are planning to have leftovers? Maybe I am misunderstanding something simple!? Thanks so much for the recipe!
Hi Mary Beth,
If you think you might have leftovers I would just keep the noodles separate from the broth so that you can store them separately. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I like spicy but not hot. How should I adjust the curry paste in relation to other spices to keep the taste right?
Hey Tammi,
I would just reduce your curry paste slightly, but this dish is not super hot to begin with. I hope you love the recipe, please let me know if you have any other questions! xTieghan
All I can say is amazing! Better than I have had in some restaurants.
Wow that is so amazing to hear, Tim! Thank you for trying this! xTieghan
Wow, this was so good! I subbed the chicken with tofu, but followed everything else as listed. And I’m so appreciative that you include stove top instructions. 🙂 Thanks for sharing this recipe!
Love that! Thank you so much! xTieghan
Made this last night and my husband and I both loved it. It is as easy as she says it is, just a little bit of chopping and then it comes together quickly. Wonderful flavor combinations!
I am so happy this turned out so well for you both! Thank you for trying this one, Alison! xTieghan
I served this dish for a small dinner party and it was a hit! thank you for sharing!
Thank you for trying it Marissa! I am so happy this turned out so well for you! xTieghan
ABSOLUTE Deliciousness! 🙂 My kids and I LOVED IT!! Like something you’d have from a Thai restaurant only 10 times better!
Thx for the amazing recipe!
Love to hear that! Thank you so much Laura! xTieghan
W O W!!!! This is an amazingly delicious meal and super easy to make. I’ve made a bunch of HBH recipes and this is probably the best one yet. 10/10 on flavor and 10/10 on ease!
Yes! Love that! Thank you Marissa! xTieghan
I made this last night – vegetarian – and it was delicious! Thank you for the easy and flavor filled recipe!
Thank you so much! I am so happy this turned out so well for you! xTieghan