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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
A family favorite loved by all! My youngest calls it “fancy ramen” and requested it for his birthday dinner this year. I often switch the veggies up based on what’s in my fridge and how many mushroom haters are at my table. We like it brothy so I cook the noodles separately and each diner adds them to the bottom of their bowl and we ladle the soup over. The toppings are everyone’s favorite…I usually do basil, cilantro, mint, lime, chopped peanuts, and chopped scallions. I store the the leftover noodles and soup separately. Thank you for the wonderful recipe!
Hey Jill,
Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan
As advertised! Quick, easy and delicious. A marvelous addition to our menu repertoire. I expected more spicy heat…and it was just a wonderful combination of flavors. It is easy to make this spicier….and perfect for those who don’t want the heat. I am an occasional Instapot user and this made want to break it out more often. Thank you!
Hey Laura,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
So yummy on a cool day. And very very easy to make. Loved it!
Hey Suzanne,
Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Wow this recipe is so good!! I used some extra veggies I had in the fridge (zucchini, broccoli, etc.) and I also added miso paste rather than fish sauce. Other than that I followed the recipe and I think this will be a go-to dinner from now on – thank you!
Hey Katie,
So so glad this recipe was enjoyed, thanks a lot for giving it a try!! xxTieghan
How many servings is in this recipe?
Hey Jennifer,
This ramen has 4 servings. I hope you love the recipe, please let me know if you give the recipe a try! xTieghan
Yuuuuuum! Exactly what we needed on this rainy alberta day on lockdown. Thank you for another awesome recipe tieghan!
Hey Shell,
I am so so glad this recipe was enjoyed, thanks so much for giving it a try! Happy Sunday! xTieghan
I love this recipe! I have made it multiple times and find myself craving it. Would recommend this for many different dietary needs as well. I have made a vegetarian version with veggie broth instead of chicken broth and crispy tofu instead of chicken. Was also so delicious!
I would be curious to know if anyone has ideas for a vegan version—substituting the honey and fish sauce?
Hey Liv,
Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan
So flavorful and filling and healthy, thank you Tiegan! I love your stuff.
Hey Kelly,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
This is my favorite ramen recipe. I love making it in a big batch and then freezing some for later (just wait to add the noodles, lime juice and cilantro for after you defrost it). I also double up on the broth because I love the flavor and I find the recipe as-is is more generous on the fillings/toppings than I like from a texture perspective (that’s just me). So yummy.
Hey Kerry,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan
This is amazing! I made mine with cubed firm tofu. My sauce is thicker than a ‘soup’ so next time I think I might increase the veggies, omit the ramen and serve it over rice. It made 4 meals for me as is, which is great for meal prep.
Hey Catherine,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
So easy to make and so delicious! It’s also a hearty meal, no need to make side dishes!
Hey Suzan,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Loved loved loved it! I didn’t have ramen noodles and used rice instead and it still tasted great.
Thanks
Hey Alana,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xTieghan
Just made this recipe, and it was delicious! It took me about an hour to make though, including prepping the veggies and other ingredients and allowing time for the IP to pressurize/release.
Hey Katelyn,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
My fav! You won’t be disappointed!
Hey Sabrina,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
We made this tonight and it was so so good! My husband went back for more 3 times! I’m obsessed with the broth, I could just keep drinking it 🙂 I used a little less curry paste than in the recipe since we don’t like too spicy and it still came out amazing! Definitely adding this to our rotation, thanks so much!
Hey Kelly,
I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan