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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
Comfort food, cozy. Warming. Favorite.
Thank you Alyssa! xTieghan
Making this tonight! Would you say it’s better in the IP or is it pretty comparable to the stove top method?
Hey Brooke,
Both methods are comparable:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
We love this and eat it all the time. It’s also become a favorite to take to people who need a dinner delivered.
I am really glad you enjoyed this one! Thank you Katherine! xTieghan
Delicious! My 3 year old has thirds! This will definitely be a new go-to!
That is so amazing to hear! Thank you Camille! xTieghan
So tasty and easy to throw together! I don’t have the best chopping skills so prep takes a little longer for me, but still doable on a weeknight. Definitely saving this recipe!
Thank you so much Lily! xTieghan
This is sooooooo yum! I’ve made it twice now. The second time I doubled the garlic and the lime juice. I used rice noodles. DELICIOUS
Good recipe. Calories way off (this seems to be an ongoing issue). My Fitness Pal had it over 320 and that didn’t include the noodles which is at least another 100-200.
SUPER delicious and easy to make. I like to add extra veggies 🙂 Definitely try this recipe out!
I am so happy this turned out so well for you! Thank you Cat! xTieghan
Looks so yummy but I have a child with peanut allergies. Any suggestions for what can be used to replace the peanut butter?
Hey T,
You can 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
The flavor to effort ratio for this recipe is unbelievable. My husband and I can’t stop talking about it. Shared with all my friends and family. This is one we will be making again and again. So delicious! Thank you!
I am really glad this recipe turned out so well for you Katelyn! Thank you for trying it! xTieghan
I made this as the 2nd recipe made in my new Instant Pot. I followed the recipe to the letter and I can’t say enough how wonderfully full of flavor this was!! I love Thai food for its flavor complexity and textures. This had it all going on!! Fabulous and the one recipe I suggest to hesitant IP users to let them know that wonderful meals may be made in that bulky contraption!! This is great food! Make it
I am so happy this recipe turned out so well for you, Kathy! Thank you! xTieghan
I made this tonight minus the chicken. Full of flavor and spice. It’s actually a little too spicy for me. Next time I won’t add the full amount of the red curry paste.
Hi Tracy! I am really glad this turned out well for you! I hope you love this one even more with less red curry paste! xTieghan
This was awesome. My family fought over the leftovers. I am a meal prepper and stored it in the fridge with the noodles in it, and they did soak up everything like you said, but it was still awesome. I tend to like “stoups.”
I am so happy this recipe turned out so amazing for you, Kacy! Thank you so much! xTieghan
Perfect week night meal. My family loved it! I took out the kids portions then added the curry paste, after the 10 min pressure cook. I like to pre-measure the ingredients into a mason jar so I can literally just toss everything in the IP and I’m good to go.
Yes! So happy this recipe turned out so well for you, Kris! Thank you so much! xTieghan
We love this recipe!! The first time we made it, we finished the entire pot between the two of us in a night, it was that good!
Thank you so much Hilary! I am really glad you enjoyed this recipe! xTieghan