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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, loved it! To battle the soggy noodles I just cooked them separate then put them into the bowls and poured the soup on top (it’s how they do it in ramen restaurants in Japan) … tada!
Amazing! I am really glad this turned out so well for you, Alyssa! Thank you! xTieghan
how do i make this in a slow cooker?
Hey Victoria,
Cook on low for 4-5 hours. Add the noodles during the last 10 minutes of cooking. That should be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This was amazing!! New favorite. Any chance you can share the nutritional information? I would like to add it to MyFitnessPal. Thank you!
Hi Becky! I am sorry, but I do not! I am really glad you enjoyed this one! xTieghan
Sooooo incredibly delicious! Used instant pot version. Quick, easy, yum! I had to omit the mushrooms (you guessed it – a hubby dislike) but there were plenty of other ingredients to make it a winner.
I am really glad this turned out so well for you, Brenda! Thank you! xTieghan
This recipe has changed our life!! My boyfriend who doesn’t really like peppers and rolls his eyes when I tell him I’m making soup for any meal is OBSESSED with this recipe! We make it (almost) every week in the colder months. We add tofu to it as well as the chicken and sometimes I’ll even add some seaweed to it as well. Thank you thank you thank you!!!!
Wow yes!! I am so happy you both loved this one, Hillary! Thank you! xTieghan
WOW. A total hit with my family. We managed 5 servings. I did without the mushrooms (dad’s not a fan) and added about triple the garlic and ginger because we are huge consumers of both and like a lot in our dishes. Absolutely making again. The flavor was on point and perfect for a cold night. I cooked the noodles separate for leftovers, but there were no leftovers to be had! All toppings are a must. We also added green onion. Bomb recipe!
Hi Shannon! I am really glad this recipe turned out so amazing for you! Thank you for trying this one! xTieghan
MIAM! This is SO good, a new favorite!
SO SO SO SO SO GOOD! I have already forwarded this recipe to everyone I know! So easy and delicious! Definitely getting added into my rotation of recipes! Thank you!!
Thank you so much Anna! xTieghan
I LOVE this recipe. It’s a perfect week night meal and heats up great for lunch the next day. I want to make it for my brother, but he’s a mushroom hater. I was thinking of subbing zucchini. Do you have any other suggestions??
Hey Lisa,
I think zucchini would be great in place of the mushrooms! Please let me know if you have any other questions! xTieghan
This was delicious! It made me think of Khao Soi. Your Thai dishes have been spot on.
Thank you so much Tristin! xTieghan
So, my grocery store didn’t have red curry paste… I grabbed Thai Kitchen’s Roasted Red Chili paste (that was sitting right next to the Green Curry Paste) instead. Will this work as a substitute? Need to adjust portion? Do I need to wait until I can get my hands on some red curry paste?
Hey Jeff,
I’ve never used that but I would just go with it! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this last night and it was delicious. My whole family loved it. We had the leftovers today for lunch and it was even better! The tip about storing the noodles separately was genius. We all sprinkled red pepper flakes on top because we like an extra kick.. So yummy! Thank you for a quick and fantastic recipe. I will be making it again.
Thank you Nilha! I am so happy this recipe turned out so amazing for you!! xTieghan
Is is possible to use frozen chicken with this? If so, how would you adjust the time?
Hey Angela,
I would recommend thawing your chicken. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Seriously so good and easy! I switched out coconut aminos for soy sauce and it still came out great.
Love that! Thank you so much Megan! xTieghan
I love to cook and consider myself a major foodie. Made this the other night and not only did I love it but my husband can’t stop talking about it! He wants me to make it again two days later ??. First recipe of yours I have tried so I am super excited to try more! Thanks so much!!
Wow that is so amazing to hear!! Thank you so much for trying this one, Megan! xTieghan