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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
Super easy and delicious! Great weeknight meal! Broth tastes complex but was so easy to come together.
Thank you so much Kimchi! xTieghan
Delicious! Perfect for a chilly fall day
Thank you Deborah! I am really glad you enjoyed this! xTieghan
I love this recipe so much. I’ve made it several times. I meal prep it for the whole week! Sometimes with the chicken, if I have it, and sometimes just without but adding more veggies! Sometimes I replace the Spinach with Kale, I’ve added Leek before and Eggplant, or Bok Choy. I’m a huge fan.
Thank you so much Ashley!! I am so glad this recipe turned out so well for you! xTieghan
A friend shared this recipe with me today and it sounds incredible! I’m allergic to peanuts, and wondering if anyone has tried another type of nut butter, maybe almond butter? Thank you!
Hey Kristi,
You could use another nut butter or tahini in place of the peanut butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there, so excited to make this soup! Quick question, if I serve this soup as an appetizer for a 4 person dinner, any suggestions of an incredible main meal to go with this? 🙂 Love all your recipes! Just made your Butternut squash pasta carbonara for dinner tonight! Yum!!
Hey Julie,
I honestly would consider serving this soup as a main meal, as it is quite filling! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could this be made in the crock pot?
Hey Kylie,
Sure you could do the crockpot for 6 hours on low. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, my husband bought the package ramen noodles (cheap squares), can they be used? Thank you
Hey Tami,
Totally fine to use. I hope you love the recipe, please let me know if you have any other questions!
I can’t get enough! I already made this recipe many times and it has become a favorite. So easy and quick to make too!
Thank you Florence! I am so glad this turned out so well for you! xTieghan
This was amazing! I will make it again for sure.
Love to hear that! Thank you Betsy! xTieghan
Literally one of my favorite recipes EVER! So delicious and comforting yet nutritionally dense with all the vegetables and protein. Made of the stovetop but would love to try the crockpot version.
Thank you so much Gabby! I am so happy to hear that! xTieghan
I made this tonight and it was amazing! Also made the sticky pomegranate chicken last night and that was a hit as well! Thank you 🙂
Thank you so much Katherine! I am really glad you enjoyed this! xTieghan
This is delicious! It was a huge win with the entire family. Will be a new family ‘keeper,’ as we say:)
Love to hear that! Thank you so much Tara! xTieghan
Restaurant quality, easy, and fast! I substituted zucchini for mushrooms because my partner doesn’t like them (and we have so many in the garden!). I also added about a cup more broth, and doubled the curry paste for more spice. Will definitely make again!
I am so happy this turned out so well for you, Teresa! Thank you so much for trying this one! xTieghan
This is quite literally the best ramen I have ever had. The coconut milk and peanut butter make it as creamy as my favourite tonkatsu broth, but better. I am officially ditching takeout ramen. And it was SO easy in the instant pot.
Yes! Love that this turned out so well for you, Danielle! Thank you! xTieghan
We made it on the stove top, sauteed the vegetables before adding the liquids and marinated (lime zest + soy sauce) and grilled the chicken before cutting it into stripes and adding it to the rest…just DELICIOUS. Going to make this again and again this autumn/winter, THANK YOU for the recipe!!!
Thank you for trying this! I am so glad it turned out so well for you! xTieghan