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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.

overhead photo of 30 Minute Thai Peanut Chicken Ramen with hands on soup bowl

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!

20 Minute Thai Peanut Chicken Ramen in instant pot bowl

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!

overhead photo of 30 Minute Thai Peanut Chicken Ramen

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!

side angle photo of 30 Minute Thai Peanut Chicken Ramen

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!

overhead photo 30 Minute Thai Peanut Chicken Ramen with hand on bowl pulling noodles out of bowl

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!

@halfbakedharvest

Peanut chicken ramen. My most popular recipe #30minutemeals #thai #peanut #chicken #ramen #halfbakedharvest #foodtok #easyrecipes

♬ Missing Piece – Vance Joy

30 Minute Thai Peanut Chicken Ramen

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

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Ingredients

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.
 
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horizontal overhead photo of 30 Minute Thai Peanut Chicken Ramen
This post was originally published on September 26, 2018
4.30 from 4184 votes (3,404 ratings without comment)

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Comments

  1. 5 stars
    So incredibly good. This has become an instant favorite with us. One of those dishes that reheats well the next day for lunch!

    Reply

  2. 5 stars
    Made this tonight and absolutely loved it! So rich and comforting. I couldn’t find fish sauce so I just used extra soy sauce, was still amazing. Unreal how delicious it was!

    Reply

  3. 4 stars
    Just made this for my husband and his family and they really loved it! Made some changes like beef instead of chicken and used rice noodles instead of ramen noodles. Turned out great!! Love your recepies!

    Reply

  6. 5 stars
    Love this dish. Somehow I’ve ended up making this after every sledding day, when we come into the house freezing cold, hungry and tired. This dish is so easy, so reliable, so quick (I do it on the stove top, and I do the noodles separately so any leftovers don’t turn to mush) and one hundred percent tasty. Even the youngest kids gobble this down; it’s a hit with every age. Thank you for sharing!

    Reply

  7. 5 stars
    This may have been the best meal I have ever made and the fact that I could make it so quickly made it that much better!! The recipe was easy to follow and a delight to eat! Thank you so much for your blog. It has made the covid experience so much better for us, as each night we are trying something new from you! So far – you’re at a 100% thumbs up!

    Reply

  8. 5 stars
    So easy and so delicious!! I added slightly more chicken since I did not want to waste what I had and I add a little more mushrooms. Overall it was so delicious and I am so glad I made it! The peanuts added on top really pull it all together. For the garlic and ginger I just used the minced garlic that comes in a jar and I used the tube of grated ginger you can buy at the store since I have never bought fresh ginger before. It was still amazing!!

    Reply

  10. 5 stars
    Made this last night, and it was freaking amazing! I’m allergic to bell peppers, so I just left them out. Made the rest of the recipe as is. I’m so looking forward to the leftovers today! This is one of the best meals I’ve ever made at home. YUMMMM!!!

    Reply

  11. 5 stars
    Hi! I made this and it turned out fantastic. The only change I made was I saved half the bell peppers to add when I cook the ramen because I like a bit of cruch in my peppers. Thanks!

    Reply

    1. Hey Alisha,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

      Reply

    1. Hey Carmen,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

      Reply

  13. 5 stars
    Made this and it was sooo yummy! How do you get that nice red colour though? Mine was into grey-ish. Is it the type of red curry that you use?

    Reply

  14. Any suggestions for different veggies that would be good? Not a fan of peppers or mushrooms but want to try this recipe and still have veggies in it.

    Reply