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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
Wow this was fantastic! It seriously tasted like something you would order at a restaurant. I loved that it can be made in the instant pot, I don’t utilize mine enough.
Thanks for another great recipe and for me making me look good at dinner time 🙂
Hey Lori,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Absolutely delicious! Didn’t have peppers so I used green beans instead. Very easy. Highly recommend.
Hi Gabriele,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Hey! Just cooking this now, very excited! I bought the linked Ramen above, it’s green, is that normal? Your picture looks more noodle color which is what I expected. Please help! 🙂
Hey Jamie,
Any color of ramen will work here, the colors differ based on what they are made out of. I hope you love the recipe, please let me know if you give it a try! xTieghan
Super delicious recipe, fast and easy to make. I will be making this regularly this Fall/Winter <3
Hey Wendy,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Hi- I don’t like to cook but I’ve just spent over an hour looking at your recipes and saving them! I love the instant pot so I’m happy to see it included in many of your recipes. Question, for this soup you say “2-4 squares ramen noodles”. I have those noodles but I wasn’t sure if you meant 2 to 4 squares of noodles or something else. 4 squares of those noodles seems like a lot. Thanks for all the great recipes!
Hi Linnea,
Yes, you will want to use 2-4 squares of the ramen noodles. I hope you love the recipe, please let me know if you have any other questions! xTieghan
WOW ! This is so yummy – a great mix of flavors and a really great comfort food. I’ve tried to make Thai-style soup before and failed miserably, so it was nice that this recipe is so easy but still has such a complex and authentic flavor. I did a half recipe and cooked on the stovetop. The chicken was cooked after 10 minutes instead of 15, and it took closer to an hour including prep, but it was easy to cook and so tasty. Yay!
Hi Dani,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
This was so good and super easy, I will definitely add it to my rotation! Tried to post a picture, but couldn’t figure out how to do it!
Hi Carrie,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
So Delicious!! This recipe is super easy to make, easy clean up and most importantly my whole family can’t stop eating it! I will definitely make it again!!!
Hi Maggie,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Made this a couple weeks ago and it was so quick and easy to make. Entire family loved it so we’ll be making again!
Hi Wanda,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
I made this tonight for dinner and we absolutely loved it!! One of our favorite recipes to-date! Thank you!
Hey Renae,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
I LOVE this recipe. Won me some major points again with the boyfriend – he definitely ranks it in his top 5 favorite dishes I’ve ever made which is stunning given how easy this is to make! I love anything that requires a minimum of chopping but still has really deep flavor. I won’t lie – I did use more curry paste than indicated – but I’m sure it can be enjoyed any way. 🙂 Thanks for the recipe!
Hey Kristen,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
Hi! How long would I cook in a slow cooker rather than an instapot?
Hey Allison,
I would do 6 hours on low. I hope you love the recipe, please let me know if you give it a try! xTieghan
hi girl! this looks so good, can I make this in a slow cooker? if so.. can you please tell how? thank you!
Hey Madi,
I would do 6 hours on low and add the noodles at the end, but to be quite honest, this recipe is so quick and easy I think the stove top version is best:) Please let me know if you give it a try! xTieghan
Do you use the seasoning packets that come with the ramen noodles? So excited to try this recipe. Thanks!
Hey Heather,
Nope, the seasoning packets are not needed for this recipe. I hope you love the dish, please let me know if you give it a try! xTieghan
This was such a good and forgiving recipe considering I had to do so many substitutes!
I had to use almond butter instead of peanut, extra fish sauce instead of soy sauce and green beans instead of spinach. I used tofu with a sticky sriracha honey sauce instead of chicken because I didn’t take it out in time to thaw.
I can’t wait to make it again when I have all the proper ingrediants!!
Hey Fawn,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Any suggestions for vegetarian replacement of the chicken?
Hey Jessica,
You can use any veggies that you enjoy in place of the chicken. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Made this last night and it is outstanding! I had already cooked and shredded organic chicken breast in the freezer, so I just made the soup and added the chicken towards the end. I sautéed the peppers then added rest of ingredients, as I wanted my peppers cooked to start with. Based on another Thai curry braising sauce I make, I think brown sugar would work in place of honey easily. I put a bit more ginger, because we love it, but it does add a bit more heat. We just served the cooked ramen on the side so we could chose how much pasta to use. Topped it with the chopped peanuts and fresh basil and a whisper of the toasted sesame oil. Another keeper from HBH!
Hey Kate,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan