Next Post
Chipotle Braised Chicken Nachos.
This post may contain affiliate links, please see our privacy policy for details.
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
The flavor of this soup is amazing and it came together quickly. I will definitely be making it again! My husband likes a bit more meat, so I’ll add more chicken or maybe even shrimp next time! Absolutely delicious
Hey Tina,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
So good! I didn’t change a thing except I used shiitake rather than cremini mushrooms. Any mushrooms or a mix would do. The flavors are wonderful. Thank you!
Hey Margaret,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
This is the best thing I have ever made! The flavors in the broth are just amazing. I’ll be making this all winter. I did cook the noodles separately to prevent them from getting mushy, but they became mushy in the broth by the time I finished sending pictures of it to all my friends lol. Do you think it would be best to cook the noodles separately and stop them before they are done and finish in the broth? I want to make it perfect next time!
Hey Shelby,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! What kind of noodles did you use? Make sure to just make them al dente. Have the best week:) xTieghan
Hi! Can we use a normal pot for this if we don’t have a pressure cooker? If so, what will the time difference be? Thanks so much!
Hi Carla,
Yes, please follow the stove top instructions listed above. Please let me know if you have any other questions! xTieghan
I’m about to make this for the third time. Love it!
Hey Kathleen,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
LOVED this. So easy in the Instapot and I used chicken thighs instead of breasts and the flavors together were so good! Thanks for another great recipe!
Hey Shelley,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Hi! Can I sub coconut milk with heavy cream? I forgot to grab a can. Thanks!
Hey Jessica,
Yes, that will work just fine. I hope you love the recipe, please let me know how it turns out! xTieghan
This recipe was a hit with my family! What’s your suggestion if I wanted to use tofu instead of chicken to make this vegetarian, would you bake it first or add to the end so that it’s not mushy?
Hey Carmela,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I really never work with tofu, but I would probably bake it first. I hope you have an amazing week! xTieghan
I made this recipe last night, and it was quick and delicious. Very filling. Thanks again for another great recipe!!!!
Hey Michele,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
Question, do I cook the chicken first , then add it to the stock OR will the stock cook the chicken enough in 10 minutes?
Hi Michelle! The chicken will cook enough when you add it in 🙂 xTieghan
This has become a weekly staple recipe in our household! So easy and absolutely delicious!
Hey! Thanks so much for trying out this recipe! I’m so happy you loved it 🙂 xxTieghan
Made the stovetop version tonight and my husband raved that it was the best soup I’ve ever made (which is high praise – I make A LOT of soup lol). I had to leave out the chicken due to a planning oversight but it was still super flavourful and filling. Will absolutely be adding this to our regular rotation. Thanks for this quick and tasty recipe!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
How much sesame oil do you recommend adding to a 1.5 cup of soup?
Hi there! I would add a a tablespoon or two! xTieghan
This was our supper club recipe of the month and was a huge hit! I was blown away with how much I loved this recipe. It was super simple to make but the dish packs a LOT of flavor. Don’t skip on the drizzle of toasted sesame oil at the end.. WOW!
I am making this again tonight for my mom and MIL after raving to them about it. This definitely goes into my top 10 HBH recipes ?
Hey there! Thank you so much for giving this recipe a try, I hope you enjoyed it! xTieghan
I tried this recipe for a quick weeknight dinner and it was a total hit! So much flavor and ultra comforting. Thank you!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan