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
This made a delightful cold weather lunch! Love that it is simple to make (does not require much chopping/prep work), healthy, and is every bit as delicious as an entree from your favorite Thai restaurant. Looking forward to leftovers for lunch again today. Thanks for another awesome recipe, Tieghan!
Hi Kristin,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
LOVED this recipe! So easy to make and turned out delicious
Hey Liv,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
Another fabulous recipe from you!! Its snowy and cold here in the Midwest and this has been the perfect New Year Day comfort food for our late lunch today! My fiance had 3 helpings and asked for this to be added to our rotation! Your recipes never fail, everything I have made of yours has been incredible. Happy New Year to you and your family!
Hey Sarah,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
For those with a peanut allergy, is it possible to make this with Sunflower butter or cashew butter…or really any other recommended nut alternative?
Hey Brianna,
Sunflower butter will work well for you here. Please let me know if you give the recipe a try, I hope you love it! xT
I’m cleaning out the fridge and pantry this week, and happened to have all ingredients for this soup on hand. That said, I used 1 large can of chicken (please don’t judge me!) The flavors of this soup were amazing, and my family asked me to include it in our regular meal rotation. Delicious, easy, healthy, and only used one-pot. The perfect week night meal.
Hey Rhonda,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
My gosh this was delicious!! Didn’t have any red peppers so added a seeded jalapeno and a large dollop of a middle Eastern red pepper spread. Definitely use the sesame oil and peanuts. Those take it over the top. Noodles or no noodles work.
Hey Ann,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Made this meal last night and my family really enjoyed it! It was so easy and the peanut butter gave it a great taste. I think I’ll look for ways to reduce the sodium more because it did feel like I had a lot of salt by the next morning!
Hey Julie,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Made this Ramen for dinner last night – WOW good! So good! It was super easy to put together – I used pulled rotisserie chicken instead of raw breast meat as that’s what I had on hand. Didn’t have spinach, but did have kale, so used that. Used half basil and half cilantro for the herbs and it was amazing! My husband used an expletive to describe how much he loved it (Lol!). Thanks for another winner, Tieghan & Happy New Year!
Hi Nancie,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
While on a family vacation last Spring my daughter made this for dinner. She doubled the recipe and we ate the whole pot! Each family has added it to their monthly recipes. We love, love this recipe!
Hi Diane,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
This is my Christmas Day buffet go to meal! This year I’m subbing chicken for ground pork, using PHO broth, and adding white beans, broccoli and corn!
Love this recipe so much!
Happy Holidays!
Lauren
Hey Lauren,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan
Doesn’t putting the mushrooms and red pepper in the instant pot early with the chicken overcook them?
Hey Nanci,
Nope, it will soften them:) I hope you love the recipe, please let me know if you give the recipe a try! xTieghan
Hi! I really want to make this but my husband can’t eat mushrooms. What would you suggest as a substitute? I’m thinking maybe zucchini……
Hi Joanna,
Sure, zucchini would be a great option. I hope you love this recipe, please let me know if you give it a try! xTieghan
So delicious and easy! Thank you 😀
Hi Erin,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
I’ve made this so many times and it’s always phenomenal. It tastes like a dish I spent all day cooking but really only took 30 mins! Highly recommend
Hi Heather,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan
Best recipe I’ve ever made. I was searching for an easy soup with mostly things I already had in the pantry but that was also healthy: this hit it out of the park! So creamy and so flavorful I couldn’t help but finishing my whole bowl, and I didn’t even feel bad with so many veggies and no dairy. It’s already on the meal plan for this weekend again!
Hey Shelby,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan