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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
Looks delicious!! Could I substitute rice noodles to make it gluten free?
Hey Heather,
Yes, that would work well! I hope you love the recipe:) xTieghan
ok to do with boneless chicken thighs instead of breasts?
Hey Lisa,
Yes, that would work well! I hope you love the recipe! xTieghan
Absolutely delicious and super easy!! My new favorite Thai recipe! Thank you!
Hey Sarah,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Easy and absolutely delicious!
Thanks so much Susan! xTieghan
Do you think this recipe would work either 1) without chicken? Or 2) using tofu as a substitute? Thank you!
Hey Tresa,
I think without chicken or with tofu would both be great options:) I hope you have a great week! xTieghan
FYI – pressure cookers have to build up pressure before they even begin cooking. This process takes about 15 minutes… THEN it’ll start cooking the chicken making it a total of 25 minutes of cook time in the pressure cooker.
Thanks so much! xTieghan
SO full of flavor. I loved that all the ingredients were the source for the flavor rather than adding a bunch of salt. Came together in a snap…we were eating ramen less than an hour after I started. Thanks, Tieghan…this is a keeper!
Hey Evie,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
Tieghan this recipe is absolutely DELICIOUS!! I have now made it four times and now it is a huge family favorite! I am the oldest of six kids so I also learned to cook and love cooking by cooking for my big family! I discovered your recipes last thanksgiving and have been a huge fan ever since! I got your cookbook for Christmas and can’t wait to get cooking! Thanks for your creativity in the kitchen and delicious recipes!
Hey Kathryn,
I am so glad the recipe worked out for you! Thanks for making it:) Happy Friday! xTieghan
Literally obsessed with this recipe!!! The curry/lime/peanut combo tastes incredible and these recipe’s instructions are super simple and easy to follow. Totally recommend! My husband and I LOVE it, and we’ve even put our own spin on it! We started using veggie broth and tofu instead of chicken broth and chicken, and it tastes amazing both ways! New favorite go-to dinner for weeknights AND date nights!! 🙂
PS: this recipe is actually way better than the ramen at the restaurant I used to be obsessed with. Guess I’m not going back there anymore!
Hey Jessie,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Sitting here wondering how this recipe doesn’t have all 5 stars! I used the IP instructions, and it was so quick and easy. It tastes absolutely amazing and has wonderful flavor. Thank you so much for sharing!
Hey Megan,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
This has become a family favorite and is in our regular rotation! I cook the ramen noodles and leave them out separately so everyone controls how much they want and keeps it from becoming too mushy when heating leftovers later. My husband and I add a spoonful of sambal once plated for a little heat. Thank you for this wonderfully delicious and easy meal!
Hey there,
I am so glad you have been enjoying this recipe, thanks for giving it a try! xTieghan
This was so easy and delicious! And easy to sub with any veggies I found in the fridge that needed to be used. The flavors are comforting and its healthy too. A perfect easy weeknight meal with plenty of leftovers too.
Hey Emma,
Thank you so much for giving the recipe a try, I am so glad you enjoyed! xTieghan
Delish! Although am I really rating this recipe since I added green onions & a pinch of cayenne, omitted the pb, and substituted jalapenos for the red pepper & rice noodles for the ramen, plus was generous with the soy sauce?
Hey Elle,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
This recipe was so good and so easy! Added some sriracha for some heat right before eating. Delicious!!
Hey Liz,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
Great work! We love this recipe (as well as all your others)
Hey there,
I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan