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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
Do you have directions for this recipe using a slow cooker? I only saw the instapot or stove top. Looks delish!! Love all of your recipes !
Hey Mary! Yes, you can make in the slow cooker. Cook on low for 4-5 hours or on high for 3-4 hours. Add the noodles during the last 10 minutes of cooking OR boil the noodles separately. That should be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi! I don’t have an insta pot but I have a slow cooker.
Can I still make this recipe? What do you recommend changing?
Hey Hannah! Yes, you can make in the slow cooker. 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
Tieghan! Just made this tonight with my boyfriend and it was delicious! We were both big fans!
Thank you Susan! I am so glad these turned out so well for you!
Love love love this! So yummy and easy!
Thank you Chris!
This was so easy to make and absolutely delicious! It was a huge hit and I’ll definitely be making it again!
Thank you so much Diana!
This looks like a great recipe! I can’t wait to make it tonight. The recipe calls for the juice of 1 lime, and the images show lime wedges in the ramen. Do you juice the lime and then add in a wedge per bowl? Or, do you cut into wedges, squeeze into the ramen and plop the wedges into the broth? Or, do you add whole wedges and allow for the juices to be extracted? Thanks!
HI! I like to add the juice right to the ramen. The wedges in the photos are just extra. You can add them if you love lots of lemon flavor. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Made this on Saturday night for a friend and my boyfriend and we all LOVED it!! I added eggplant too (because I love eggplant in anything with curry!) and it worked out perfectly.
In the future, I think I might make the noodles separately and add them to the veggies/chicken/broth before spooning out. They ended up absorbing most of the broth, and now there’s no broth left for leftovers. No big deal though, I’m just going to make a pot of the broth tonight for the little bit I have leftover and freeze the rest!
I am so glad you and your boyfriend loved this Ashley! Thank you so much!
This was sooooo good! I’ve made it vegan by using vegan chicken, vegan chicken stock, maple syrup instead of honey en left out the fish sauce. It was superb!! I also don’t own a instant pot, so I just made on the stove using a dutch oven. Thank you so much for your awesome and delicious recipes <3
I am so glad you loved this Elsa! Thank you so much!
I made this dish last night and yum! We prefer thicker soup so I left the noodles in a bit longer and it was just great, everyone enjoyed it. The lime juice gives a nice twist to all these flavors, next time I’ll try it with tofu or shrimps. Thanks Tieghan!
Thank you so much! I am so glad you enjoyed this Anaïs!
Thank you so much for this blog and particularly this fabulous recipe Tieghan! This was my first ever Thai dish and it was delicious! My dear, amazing cook, friend, who is a long time fan of your’s, sent me this link and told me this recipe was AMAZING!. Never having cooked Thai, It took me all week to gather the ingredients and 2 hours make, prepping the ingredients. However, it was totally worth it as my very picky eater husband and I loved it! (I did not tell him it contains fish sauce as he hates fish). I added chopped bok choy and cooked the Millett/brown rice noodles separately and when rinsed added some roasted sesame oil as suggested by my friend. I will now we following your blog and trying your recipes too!
Thank you so much Barbara!
This was seriously so good! Love that I could use my instant pot to create such great flavors in such little time! Ps super excited to eat my leftovers for lunch tomorrow!
I just made this tonight and my boyfriend, parents, siblings, and I are obsessed! Adding it to our list of favorite recipes. My family is usually not a fan of this style of food, but they loved it. The flavors were perfect – I used a brown rice ramen noodles for it. Great recipe! Thanks for creating it 🙂
I am so happy to hear that! Thank you so much Nina!
Omg this was the bomb!!! Not a crazy amount of prep although it definitely took me more than 5 minutes. Overall though it was very easy and SUPER delicious. This is my first of your recipes to try (although I’ve saved a bunch on Instagram) and I can’t wait to try more!!
P.S. this is the first review I’ve ever written so you know it must have been good!
I am so glad you loved this Kate! Thank you so much!
Made this last night….sooooo good!! We loved it!! I did the stove top method. It will definitely be a regular in our house. What IP do you have? I think I might need to get me one of those!
Hi Susan! I am so glad you loved this! I have the Instant Pot brand and it is 6 quarts.
Is it just me or does the instant pot always take twice as long as you think by the time it heats up and releases steam?
Regardless, this recipe was INCREDIBLE!! The sauce was super creamy and the chicken was incredibly tender and flavorful. I have been sitting at work dreaming about my leftovers for tonight! This one will definitely be on heavy rotation!!
I am so happy to hear that Rebecca! Thank you!