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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
Made it for my family and grandbabies tonight for dinner. It was so yummy. We will definitely be adding this recipe to my cookbook. Thanks!!! ☺️. from a mom of 5 boys in Idaho!?
Thank you for trying this one, Leslie! I am really glad this turned out so amazing for you! xTieghan
I make pretty much all of your Asian meals regularly but this is my current favorite! So many of these meals are easily adapted to my keto lifestyle! I feel like I don’t have to sacrifice anything on this diet with these recipes! I sub miracle noodles for ramen, omit honey and sometimes add a bit of allulose in it’s place, use a natural creamy peanut butter and the rest is already low carb! I’ve lost 30 lbs in 4 months and I don’t know if I could’ve stuck to my diet without these wonderful recipes (especially this one!).
Hi Ariel! I am so happy this recipe is so easy and amazing for you! Thank you so much for trying it! And congratulations!! That is such an accomplishment! All the best to you! xTieghan
Made this last night as it was a cold and rainy day here in Pennsylvania and it was AMAZING. Cannot believe the flavor of that broth in such a short amount of time. I added broccoli and nixed the spinach which I thought was delicious…you can never have too many veggies. Otherwise, I did not change a thing. Will definitely be making this again!
Hi Samantha! I am so happy this recipe turned out so well for you! Thank you so much for trying this one! xTieghan
One of the best recipes I’ve used in a while!
Delicious – everyone in the family raved about this one. A definite must-try!
Thank you so much Anthony! xTieghan
This recipe sounds great! How would it work with tofu rather than chicken? Green curry paste?
Thanks,
Liz
Hey Liz,
Both of those subs would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was SO good. It was even better as leftovers with fresh noodles added while it was being heated up. The flavors are really perfect. My partner was skeptical about several aspects of the recipe/ingredients, once he tried it he said he’d just eat the broth plain if he could, it was that tasty. Will definitely make many more times and might try with deep fried tofu pieces next time.
Wow that is so amazing! I am really glad you enjoyed this one, Lauren! xTieghan
First time making homemade ramen, and this recipe is better than most places you buy it from! I’ve made it 4 times now.
I am so happy you have been loving this one, Monica! Thank you! xTieghan
Quck and delicious!!! I added some red pepper flakes for a little. heat.
Love that! Thank you so much Hannah! xTieghan
OMG! I made this recipe tonight for my family. I made it in the instant pot. It was amazing!!! My family loved it!!! We will definitely be making it again. Bought all the ingredients at my local grocery store.
**I made the Instant Shin Ramyun Ramon from my grocery store on the side
**I put almost 1 1/2 pounds of chicken (since we like more chicken)
I am so happy this turned out so amazing for you, Taz! Thank you so much for trying this recipe! xTieghan
I make at least once a week! A staple.
I do sub out the noodles for broccoli and usually don’t bother with the chicken.
Shrimp could be an intersting switch up, and have been contemplating a sweet potato/squash for the fall.
Thank you so much Mercer! I am really glad this recipe turned out so amazing for you! xTieghan
I just finished my lunchtime leftover bowl from last nights dinner. OMG – this was seriously delicious. We didn’t have mushrooms, so I skipped those, but had everything else on hand. It was really quick to put together (I chopped the bell peppers earlier in the day so I could just dump them in) and super simple. It was so flavorful, my husband actually licked the bowl. Even my 8-year old liked it (but not the super-picky 10-year old- can’t win ’em all.) Out of the dozens of your recipes I’ve made, this is our favorite savory dish. I think next time, I’ll double the spinach, but that’s just personal preference. I see more of these delicious noodles in our near future.
Hi Emily! I am really happy this recipe turned out so amazing for you!! Thank you so much for trying this! xTieghan
Have you tried chicken thighs?
Hey Dana,
You could use chicken thighs, you would just need to adjust the cooking time accordingly. I hope you love the recipe, please let me know if you have any other questions! xTieghan
this was amazing! hubs said top 5 ever 🙂
Wow so amazing!! Thank you for trying this Carla! xTieghan
We added broccoli with the spinach and the only change that I would do would be to add the peppers at this point too instead of with the chicken so that they are crunchier. Definitely will make again
Thank you so much Karyn! I am really glad this turned out so well for you! xTieghan
This is my first HBH recipe that I’ve made and I loved it! Easy recipe to follow, and it turned out so well. Delicious and definitely will be making this again!
Thank you so much Amanda! I am so happy to hear that! xTieghan