Next Post
Chipotle Braised Chicken Nachos.
This post may contain affiliate links, please see our privacy policy for details.
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
Super tasty fall meal and held up well for leftovers as long as you store the noodles separately as you recommend. Licked the bowl clean. Would love to see more quick weeknight soup recipes!
Hey Kim,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
Made it and was absolutely delicious.
Like all your recipes – bullet proof!
Mine didn’t have that nice red color though. Sauce was brown/grey-ish. Do you think it depends on the type of red curry? I used the quantity in the recipe.
Hey Lisa,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! It could be the brand of curry possibly! Happy Holidays! xTieghan
I love half baked harvest but this recipe was a flop. I don’t know where I went wrong because I followed the recipe exactly. I ended up with melty peanut butter ramen noodles. For some reason my broth was super thick and tasted overwhelmingly of peanut butter. I added the ramen noodles after cooking them but they still aborted all of the broth in the bowls and it was just really soggy ramen. Maybe some lemon grass would have changed the flavor and less peanut butter. I’m thinking rice vermicelli noodles would have been better. Probably won’t make again.
Hey Emily,
So sorry you did not enjoy this recipe, most people love it! Please let me know if I can help in anyway! xTieghan
SO tasty! I made some substitutions based on what I did and didn’t have on hand and DAMN this was so good! I will be making this again and again. Just a note, as other commenters have said, it is definitely not a 30-minute recipe on the stovetop — which is totally fair, but helpful to know going into it.
Hey Joy,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
Cooked this for my parents and my mom made her send me the recipe! Seriously so so good. She compared it to our favorite curry noodle dish at our favorite Thai restaurant and so easy to make too! This will be a repeat dish for me for sure!
Hey Torri,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
Thank you! This recipe is great. Perfect for a cold fall day. I’ve made it twice and prefer the stove top method so I can more vegetables: carrots, peppers, etc. I used flat rice noodles- works better IMO. I also added a bit more PB (I love the satay flavour).
Hey Sandy,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
I was standing over the stove eating this out of the pot after I had had 2 helpings. IT’S THAT GOOD! And it s GF! This will be on repeat in our kitchen.
Hey Lisa,
LOL I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
This was fabulous! We cooked it via the instapot. Flavors were amazing and perfect for a cold New England night! Also, got to try out lotus brand ramen noodles for the first time. Definitely recommend making this!
Hey Emilie,
I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan
Could you substitute tahini for peanut butter? This looks amazing!
Hey Steffanie,
Yes, tahini would be great to use. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
SO good! Tiegan, thanks for your dedication and amazing recipes! I cook your recipes at least once a week! Know that haters are gonna hate! But you have a huge fan base! You’re doing great! Keep up the awesome work! About to cook this today and wanted to make sure you knew how much you’re appreciated!
Thank you so much Alice! I am really glad this recipe turned out so well for you!! xTieghan
This was simply amazing! The peanut flavoring was perfectly balanced. I may add a little heat next time I make this to make it a spicy version, BUT it was good just the way it was!
Thank you Haley! xTieghan
The flavor of this recipe is very good! I added gluten free noodles made of rice and corn cooking them on saute after the pressure cooking step. I cooked them in the soup juice. I had to stir them every few min so it did burn on the bottom. It actually turned out as a creamy sauce in stead of soup because of the starch in the noodles. It was actually quite good!
Thank you so much Gayla! I am really glad this recipe turned out so well for you! xTieghan
This soup is so simple, and absolutely delicious!!!
Thank you so much Kamila! xTieghan
WOW WOW WOW!! My husband and I have been trying to switch up dinners and pick 1 – 2 totally new dishes to cook each week. I came across this because I love thai peanut and anything lime. SOOOOO easy and the flavor was the BOMB!!!!!!!! I added an extra juice of lime because, well, I could just drink their juice straight! My sister made it and her family loved it – we’re all making it again ASAP!!!!!!
Hi Amy! I am really glad this recipe turned out so well for you! Thank you so much for trying it!! xTieghan
Absolutely delicious and so easy to make! Bursting with flavor. I am a huge fan of ramen and this will definitely be a staple!
I am really happy these turned out so well for you, Bri! Thank you so much! xTieghan