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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
Dumb question; I am to add all of the ramen noodles for five minutes? So when we are done eating and we have leftovers, I need to pull out the noodles from the soup and place them in a separate container? Or do I only add the noodles that we are going to use/eat in the sitting?
Hey Kristine,
Yes just pull them out and store separately. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this tonight and was so delicious. I only put in a tablespoon of Thai chili paste because i knew it was going to be too spicy for a my husband and kids. So I poured a cup of whole milk with a 1/4 cup of coconut butter. That seemed to have done the trick. Thank you for sharing.
Thank you Alex! I am really glad this turned out so well for you! xTieghan
SO easy and so delicious! I prefer it to restaurant ramen honestly. Have made it twice in two weeks!!! Can not recommend enough.
Thank you so much Emily! I am really glad this recipe turned out so well for you! xTieghan
This is so good! It is cozy, comforting, and so delicious! Will be making it all winter long.
I am so happy to hear thatthis turned out so well for you, Jaclyn! Thank you! xTieghan
We loved this recipe so much! It was warm and comforting and just the right amount of spicy. We’re preparing for a baby real soon – I’m wondering if anyone has tried freezing this (without the noodles). Thank you!
Hi Kristi! I am so happy this turned out so well for you! Also, you should be fine to freeze it! Thank you for trying it! xTieghan
Did you try freezing it? How did it go?
Thank you so mucho! This was super flavourful! I used 2 ramen cakes because in a day or two I will add two more cakes and, BAMN! dinner all over again! Thank you so much!
Thank you Janet!! I am so happy this recipe turned out so well for you! xTieghan
This is the BEST thing I have ever made. We cooked the noodles separately (2 top ramen squares), drained them and then put them back into the hot pan and mixed in two raw eggs + a little butter. OMG it made it even that much more amazing. Thank you for getting me out of my comfort zone with this amazing recipe!
Thank you for trying this one, Danielle! I am really glad it turned out so well for you! xTieghan
Frickin’ delicious, as usual Teighan. Just a quick PSA though- it took my Instant Pot a really long time to build up pressure with the amount of liquid. No fault of the recipe, but it may take longer than you expect. Yum.
Thank you so much Liz! xTieghan
Super quick and easy to make on a weeknight, and the perfect fall dish! I separated the broth before adding the chicken back in for leftovers later this week. My husband and I both love this recipe!
I am so happy to hear that, Jorja! Thank you for trying this! xTieghan
Excellent!! We subbed tahini for peanut butter due to a peanut allergy in our family and it turned out so good! Thanks for another delicious recipe! Fast and easy which is very much appreciated.
Thank you so much Ashley! I am really glad this turned out so well for you! xTieghan
Hello! Can I use frozen chicken breasts?
Hey Cami,
I would thaw them first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you remove the peanuts to make it nut free or any suggestions for nut substitutes?
Hey Lindsey,
Yes you can remove the peanuts, you could 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
This recipe is *easy* and *delicious* … my boyfriend’s comments – “wow.” “are you sure you made this?”, “this is restaurant quality”, and “this is the best meal you’ve ever made me”. We added about 1TBSP of sriracha before pressure cooking, and another 1TBSP when we added the noodles, and another drizzle over top when serving because we like a little kick, and honestly, we could probably stand dialing up the heat a little bit more. Also used kale instead of spinach (that’s what I had) and it was *really* good, and even healthier!! I’ll definitely be making at least 100 more times (probably more, tbh). Thank you so much for sharing this amazing recipe with the world!
Amazing! I am really glad this recipe turned out so well for you, Ginger! Thank you for trying it! xTieghan
Hi, I’m excited to try this recipe. How would you alter the first step if using frozen chicken breasts? Thanks!
Hey Shannon,
I have not tried this with frozen chicken and prefer to thaw all of my meat before cooking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So good!!!
Thank you Emily! xTieghan