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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 looks delicious! My hubby can’t eat mushrooms- any suggestions for a replacement veggie? Thanks!!
HI! I recommend using broccoli or your favorite vegetable, really anything works! Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
I made this recipe in the crockpot and it tasted excellent! The flavors worked well together. This is a keeper!
Thank you Renee!
I made the stovetop version last night – so easy and delicious! Looking forward to making some recipes from your beautiful cookbook. Many thanks from Canada!
Thank you Kristen! I am so glad you like this!
I love Thai food and all the flavors in this soup, BUT I can not have peanut butter. Any suggestions? Or just omit?
Thanks!
Hey Tracy! I recommend just omitting the peanut butter. The soup will be great without it! Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
Just made this tonight – so easy, so delicious!! Your cookbook is beautiful too, can’t wait to make more recipes out of it! Thanks Tieghan! Gratitude from Canada 🙂
I am so glad you liked this Kristen! Thank you!
I have a peanut allergy but really want to try this dish! What do you think about substituting peanut butter with soy butter alternative or should I just try it with out a peanut butter substitute? Thanks so much!
Hey Jordan! I recommend just making this soup without the peanut butter. It will be great that way. I don’t recommend using soy butter. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
Amazing! I have just made it here in the UK – for anyone else making it here 1 cup is 240ml 🙂 thank you so much for this recipe. I added a fresh chilli to give it a kick. So tasty!
I am so happy to hear that! Thank you Damian!
This was amazing, but a bit too spicy. Had to add more coconut milk. I will make it again lessening the curry paste. Total keeper.
Thank you so much Sandi! I am so glad you enjoyed this and hope you enjoy it more next time!
ok I never leave comments but I just made this and OMG! SO GOOD. I’m already planning to make it again and double it. I eliminated the honey and used shirataki noodles (trying to be low carb) and it’s perfect. I think there’s lots of variations you could do with this too- different veggies to your liking and it would be really good with shrimp I bet. Thank you!!!
I am so happy to hear that! Thank you Natalie!
How would you recommend making/storing this for meal prep? I’m planning on making this for my lunches.
HI! I recommend cooking the noodles separately and storing the broth in one container and the noodles in another. Then just add the noodles to the broth right before serving. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi Tieghan! I made this tonight, and it was delicious! I also loved that it was naturally gluten and dairy free, so my fiancé could devour it up too. 🙂 Question for you, I over boiled the broth, and now it’s a bit too thick. Any suggestions for how I could thin it out after cooking? Thanks so much!
HI! I recommend adding in a splash more chicken broth to thin. That will be great! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan
How long would you recommend cooking it on a crock pot? I would love to make this but don’t have an instant pot! My mom actually turned me on to your recipes, love them. Thanks 🙂
Hi Kristine! I would recommend 3-4 hours on high or 5-6 hours on low. I think that will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and I am thrilled you are enjoying other recipes as well! xTieghan
Oh. My. God.
As soon as I saw this recipe on your Instagram the other day I flew onto Amazon and ordered an Instant Pot (I got a Mealthy one). It was scheduled to arrive today so I shopped for this recipe and made it using my Instant Pot for the first time. My boyfriend and I FLIPPED OUT eating this dish. It was absolutely insanely delicious and unique, hearty yet somehow light, and hit every note on the tastebud scale. Plus it literally took LESS than 30 minutes to prep and cook… it honestly would have been even less if I didn’t count the time it took for the Instant Pot to preheat.
The only thing I’d do next time is to cook the noodles separately so we could save leftovers without the noodles in them (because we will ABSOLUTELY make this again…and again….and again). Thank you for such an amazing recipe!
OH MY GOODNESS! This is so amazing and sweet! I am so glad you and your boyfriend loved this recipe, Rachel! And I hope you’re loving your new instant pot!
I really hate mushrooms. Should I substitute with something else or just leave them out?
HI! You can either just omit them completely or sub them with your favorite veggie. Broccoli or carrots would be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This was AMAZING! Loved how easy it was to prepare and how delicious it was to eat! My four year old requested that we eat it again, so I’ve just added it to next week’s meals. Thanks for another great recipe.
I am so happy to hear that! Thank you so much Beth!