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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
This was fantastic! Thank you ❤️
Hey Kim,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
I’ve never commented on a recipe blog, but I felt compelled. This is truly the tastiest thing I can *ever* remember cooking. New favorite food. THANK YOU!
Hey Celeste,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan
Hello! Can you cook a frozen chicken breast using this recipe?
Hey Meghan,
You will definitely want to thaw your chicken for this recipe. Please let me know if you have any other questions! xTieghan
This is sooo good!!
Hey Bethany,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
Mustttttt try ?
Hey Erika,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan
I do not have an instapot. Would a Dutch over work, adjustments?
Hey Erika,
You can go ahead and follow the stove top instructions listed above. I hope you love this recipe, please let me know how it turns out! xTieghan
Our whole family loves this dish. My youngest turns 14 in a couple of days and for the second year in a row he has requested it as his birthday dinner – so good!!
Hey Heather,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
What size Instant Pot was this made in? I just purchased a 3 quart mini and am wondering if I can just halve the ingredients for this.
Hey Melissa,
I use an 8 quart instant pot, but if you want to cut the recipe in half that should work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
So yum! I left out the fish sauce as the hub can’t handle the smell but it still balanced really well! x
Hey Nadine,
Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
This is one of my very favorite recipes on HBH! I haven’t made it in awhile because I’m trying to cut carbs. I substituted shiritake noodles for the ramen – game changer!!!!
Hey Lisa,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan
This recipe was wonderful !!!!! I can’t wait to make it again. I have a friend who is a vegan and loves Thai food. Any ideas on how to make using Tofu?
Hey Ann,
Happy Friday! Thanks a bunch for making this recipe, I am thrilled that it was enjoyed:) I never cook with tofu, but I am assuming you can follow the recipe as is! xTieghan
I made it with tofu! I pan fried it while the soup was cooking and added it to the top (with a soft-boiled egg!). So, so good.
Delicious!
Thanks so much Kacey!
This was so easy and did hit the spot. I found it a bit too salty, so maybe would use less soy next time or coconut aminos instead. I added frozen edamame and used mixed super greens (kale/chard/spinach) instead of just the spinach.
Hey Kelly,
Thanks so much for giving the recipe a try, sorry it was too salty for your liking. xTieghan
This recipe is amazing! I did the insta pot version and it was so simple! 10/10 recommend!
Hey Claudette,
Happy Friday! I am so glad that you enjoyed this recipe, thanks so much for giving it a try! xxTieghan
I so appreciate the variation in cooking methods form stove top to instant pot. Also, the tip for storing the noodles separate from the broth is very useful. Can’t wait to give this a try.
Thanks so much Kim! I hope you love this recipe, please let me know if you give it a try! xTieghan
OMG. This is the best thing I’ve cooked in a month. Delicious And delightful. I will make it again and again.
Hey Lisa,
Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
OMG. This is the best thing I’ve cooked in a month. Delicious And delightful. I will make it again and again.
Hey Lisa,
Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
This recipe deserves a 5-star + rating!!! My family said it was the best soup I have ever made and I cook a LOT! Winner!
Hey Amy,
Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Forgot my rating
Thanks again Jill!