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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
My whole family really loved this dish!we also topped with toasted sesame seeds and I added basil and cilantro. To cook the noodles I put them in a colander in the pot with the soup base and was able to quickly and easily separate them, I had to cook the noodles in 2 batches.
I really need to go to an Asian food market to get bulk items of curry, noodles etc, we have loved all the thai and other Asian dishes we have made from Half baked harvest so it would be nice to have the ingredients be more cost efficient!
Thanks Again Tieghan for another recipe we love!
Hey Brook,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
delicious! easy! kids loved it! my new favorite weeknight recipe!
Hey Kerry,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I love all of your recipes and this was absolutely delicious! My fiancé, who pretty much only eats Italian food, loved it too! Thank you!
Hey Lauren,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan
I discovered this recipe on Pinterest about 2 months ago when I was searching for soup recipes. I must’ve made this 7 times since then and I’m back on the site to make a grocery list to make more. I can’t keep it in my fridge. Everyone loves it so much!!
Initially, I couldn’t find red curry so I used green curry paste instead. I’ve tried it both ways, and definitely prefer the green. Sooooo good! Thank you!
Hey Angela,
Thank you so much for making the recipe, I am thrilled it was enjoyed! Have a great weekend:) xTieghan
How do you recommend cooking the tofu if you want to sub for chicken?
Hey Claire,
I would pan fry the tofu. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Easy and delicious – used boneless chicken thighs!
Hey Jenna,
I so appreciate you giving the recipe a try, I am thrilled it was enjoyed! xTieghan
This was AMAZING! I am super picky on anything Thai—cause I crave for it to taste authentic. This is literally the best Ramen I’ve ever had. I added a little bit of cornstarch to thicken it and make it a bit creamier, and a dash of sesame oil. It was perfection. So rich and flavorful. This will definitely be a staple in our home on Ramen nights!! Don’t hesitate to make this! It’s super easy too.
Hey Risa,
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
Another great ramen recipe! I only made it because I had a lot of baby spinach left over from the ramen (yours) I made last week and was happy I did. Our supermarket was out of cremini mushrooms so used button mushrooms, which were fine. I also boiled the soup when I put the noodles in (like I did last time) because I just think they cook better that way. Topped the bowls with chopped peanuts and toasted sesame oil, the perfect finishing touch.
Hey Helen,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
I made this tonight. So good! Thank you for all of your amazing recipes.
Hey Erin,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
I made this last night, just as you wrote it. Fabulous! We’ve recently become fans of restaurant ramen, and I’ve been trying to find a way to make it at home and still have a rich-tasting broth.This is it! Thank you!
Hey Mary,
I am so glad this recipe was enjoyed, thanks for making it! Have a great week! xTieghan
Very cozy, easy and delicious. Thank you for another great dinner recipe to put in the rotation
Hey Suzanne,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Can this be done in a slow cooker?
Thanks??
Hey Elizabeth,
Yes, you could make in the slow cooker on low for 6 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan
SO GOOD!!!! I used liquid aminos instead of soy sauce but I used 2 tbs of soy sauce to sub for the fish sauce. Added a little bit extra ginger and DAMN. Best ramen I’ve made. Thank you!
Hey Nadeen,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Hi! I can’t find “ramen squares”, they are packaged in bundles. Can your provide a more specific measurement for the amount of ramen to add? Thanks!
Hey Bryn,
I just used package ramen, they usually come in a square bundle form, just use the amount of ramen you would like to eat:) I hope you love the recipe! xTieghan
I made this last night in the instant pot and it was so DELICIOUS! My entire family loved it. Thanks for such an easy and awesome meal.
Hey Ky,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan