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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
Made this and it was so yummy!! Do you think it would taste the same with the chicken broth, but not the actual chicken meat? I’m not a big fan of the texture of meat and hate to waste it. Thanks!
Hey Grace,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! Totally fine to skip the chicken. xTieghan
The soup is delicious and the addition of a bit sesame oil and peanuts in each bowl takes it over the top. Thank you for this wonderful recipe.
Prep took way way longer than 15 minutes, lol! Separating the noodles from the broth for leftovers was messy and a hassle, though I know the separation is necessary. I wonder if it would taste as good if the noodles were just cooked in hot water or broth?
Hey Laurie,
Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Sure, you could cook the noodles separately. Have the best weekend:) xTieghan
Great recipe! I used shredded rotisserie chicken instead of chicken breasts. I also nixed the curry because we don’t like it, but I did add some Thai chili paste for some spice. Yum!
Hey April,
Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan
Just made this but with beef stir fried in ginger and garlic first.
Bloody amazing!
As always, you’ve done amazingly Tieghan!
Hey Mollie,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan
Oh my! This recipe is amazing. Quickly becoming one of my favorites. It is so incredibly simple to make but packs a ton of flavor. My whole family loved it. Thank you for this delicious recipe.
Hey Amy,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan
Tons of flavor and comes together super easy! Great week night meal.
Hey Keasha,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan
Made this last night. The flavor was phenomenal. However it definitely has to be served instantly because by the time I got everyone to the table it turned into more of a stew consistency versus a broth (which was a little disappointing). I did see your *note at the end regarding the mushy noodles, but I didn’t think it would happen so quickly (<5 minutes). The noodles were intact but the broth was super thick. Not sure exactly where I went wrong. ~ Will definitely try again because the flavors were so perfect. Will prepare the noodles separately and slightly undercook them as they will probably continue to soften once added together with the hot broth at the point of dishing it up~ And maybe use less noodle squares. I used all 4, for 4 people. I’m thinking 2 or 3 noodle squares would be better. No matter- it was delicious and everyone loved it and went back for seconds. Thanks HBH!
Hey Melissa,
Thanks so much for giving the recipe a try, sorry to hear about your noodles. xTieghan
I made this last night and it was amazing. The whole family loved it! We drizzled a bit of sriracha on top ❤️❤️❤️ Thank you for another great recipe!
Hey Kate,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
This recipe is amazing ???? because it was just me and my husband and this is a large portion, after it’s done it’s natural release I add the lime juice. Then I portion the broth out, add cilantro, spinach and noodles and then cook that for 5 minutes in a separate pot. That way we can enjoy it for days!
I made it again for my vegan friend using: 400g tofu cut into cubes, tamari instead of fish sauce, veggie broth and maple syrup instead of honey and it turned out AMAZING!
Hey Rowan,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
Absolutely delicious! Just tried this recipe with leftover rotisserie chicken breast and I can’t get over how easy and flavorful it was. Big thumbs up – a repeat recipe for sure.
Hey Tanja,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
Loved it! Super easy! I made it on the stove too. I made it with shiitake noodles sooo yummy!
Hey Morgan,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
This was absolutely delicious and super easy, not to mention you only use one pot to make the entire meal. We added sriracha and a soft boiled egg for more protein.
Hey Caroline,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
Hi. Can you use rotisserie chicken and if so how many cups of shredded chicken would you recommend?
The chicken is a measurement .. so 3/4lb is 12oz. You would use 12 oz of rotisserie chicken.
I made this tonight with rotisserie chicken tonight any other was wonderful! We used a medium sized from Sprouts and it was perfect!
Hey Allison,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
Hey Melanie,
Sure, that would be fine to use, I would just add as much or as little as you would like. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I want to try this but my son is allergic to peanuts. What is a good substitute for peanut butter?
Thanks!
Hey Zoe,
You could use almond butter or sun butter. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Same here! I’m going to try this with sunbutter though because it sounds delicious!
If it’s just peanuts he’s allergic to then maybe another nut butter would work, perhaps cashew or almond butter? The taste won’t be exactly the same but it could have a similar effect?
Hey Jack,
Yes, either of those should work just fine for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
This was SO delicious and so easy! Love all your recipes and this was another hit!
Hey Pree,
Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan
This was so delicious.
I made it in between some of my work yesterday and it was so easy to make.
A hit! I will definitely be making it again!
Hey there,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan