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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
Can’t wait to make this! Do you think I could sub Worcestershire sauce instead of fish sauce?
Hi Kali! I haven’t tried that before, but it should be okay if you add in just a bit! xTieghan
My kids don’t care for mushrooms. What would you recommend as a substitute?
I would just add in whatever veggies your kids enjoy! 🙂 xTieghan
I bought all the stuff for this and am making it next week! However, wasn’t thinking about the spice factor for this dish. I’ve never had red curry anything and I’m kinda a baby when it comes to spicy things. Is this super spicy? And if so are there ways I can tone it down? Thanks!
Hi there! I would just go easy on any ingredients that you think will be too spicy for you 🙂 xTieghan
Love LOVED this recipe! I tried it for the first time and it was a perfect dump and go recipe for the weeknight! The peanut butter really gives it that creaminess that tan tan ramen has! Also a little dash of the sesame oil in your bowl is a great touch! Thanks so much, I will definitely be making this again soon!
Hi Stephanie! Thanks so much for trying out this recipe, so glad you enjoyed it! 🙂 xTieghan
I tried this soup a couple of weeks ago and it was an instant favorite for the whole family. It was absolutely delicious. The only ingredient I might skip next time is the fish sauce. I’ve included this recipe in my favorites folder.
Hi there! Thanks so much for giving this recipe a try, I hope it was delicious! xTieghan
I made this and it was absolutely perfect!!! Question – if I was trying to make it vegan and nut free do you think it would be okay to sub vegetable broth, sunflower butter, and obviously no chicken? Or would that be too big of changes?
Hi Cate! Yes, you could definitely sub with sunflower butter, the flavor will just be slightly different! 🙂 xTieghan
THIS! We absolutely loved it! So rich with flavor and fresh from the lime and cilantro. I can’t wait to make it again. Thank you for sharing an fantastic recipe.
Hey Theresa,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
New favorite easy recipe! This had SO MUCH flavor! I used the brown millet & rice ramen from Costco and it was perfect. I will be using (and sharing) this recipe often!
I have tried numerous ramen recipes. They were all terrible.
This one was incredible! I followed the recipe exactly as is…such great depth of flavor. Perfect for fall or a rainy day. ❤️
Thanks so much for giving this recipe a try! So glad you enjoyed it. xTieghan
I loved this recipe! I typically don’t follow savory recipes because I find they usually come out bland. Not this one. The only things I did different was subbed shiitake mushrooms for the cremini and added a soft boiled egg on top. Definitely will be making on repeat and sharing with friends. Thanks!
Absolutely LOVE this recipe. Since I first tried it, I’ve made it several times. I wouldn’t change a thing. I usually always have the bulk of the ingredients on hand, and I can use whatever veggies I have in my fridge. The soup is very flexible. The flavors are spot on! I love the sweet/nuttiness the peanut butter gives to this soup. It is just perfect and a hit with my whole family. I sometimes use flat rice noodles instead of ramen if I don’t have them. It’s delicious that way as well. And it really does take just 30 mins to make!
Thanks so much for trying out this recipe! I am so happy to hear that you enjoyed it! xTieghan
clarification– I subbed the yellow for the red!!
This recipe is AWESOME! I subbed red Thai chili paste for yellow– (and I used your recipe for the yellow curry paste from another recipe– that I tripled and froze in ice cube trays! SO EASY and convenient!
clarification– I subbed the yellow for the red!!
Yum! Sounds amazing! So glad you enjoyed this recipe. xTieghan
This was fantastic!!
I prefer milder tasting dishes, so, I went without the Thai red curry paste altogether and subbed with cumin and sriracha sauce. I also used microgreens instead of spinach and it made it very earthy!
Obsessed and full 🙂
Thank you Tieghan!
I made this tonight with cashew butter (peanut allergy) and Thai green curry paste (just don’t like the red as well) and it is still absolutely delicious.
Hi Manda! Thanks so much for trying out the recipe, glad to hear that it was enjoyed. xTieghan
This made a quick & yummy dinner tonight. Added a few more veggies I had on hand. Great recipe!
Hey Kathryn,
Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan