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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
I’ve made this ramen a few times and it’s SO good.. Would it work using frozen chicken breast in the Instapot? I want to make again today, and my chicken is rock solid. Thanks!
Hi there,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! I would thaw the chicken first. xTieghan
Love love love this. I did however want more spice so I added garlic chili paste and more hot pepper flakes. I Also added a touch of rice vinegar for acidity. Will continue to make! Thank you.
I did the same. I added chili paste and red pepper flakes after it had cooked because it was a little lacking in flavor. Next time I’ll add it as it is cooking. Otherwise great recipe.
Hi Megan,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
How can I make this vegetarian?
Hey Lindsay,
You can use any veggies that you like in place of the chicken. Please let me know if you give the recipe a try. I hope it turns out amazing for you! xTieghan
Lindsay, did you try? I am planning to make and if there are any tips. Thank you
This was really yummy! My husband and I both really enjoyed it. Only thing I did, was I threw in 3 whole Thai chili peppers. My husband loves them. Thanks for this recipe.
Hi Carolyne,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Hey Hayley,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
Clarification needed please: In the stovetop version, do the noodles boil for 5 minutes or sit/soak in just-boiled broth for 5 minutes?
Hi Lauren,
Bring to a boil and then let the noodles soak for 5 minutes. I hope you love this recipe, please let me know if you give it a try! xTieghan
Love this soup. It’s one of our favorites. It’s fairly simple and has come out well everytime. Great tip about storing the noodles separately. I just throw them in the pot when I’m heating up the leftovers, and it works perfectly.
Hey Rebecca,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
I made this soup yesterday and when I put the coconut milk in, it curdled. I made it exactly like the directions said and I checked the can that I just bought of coconut milk and it would not expire until 2025. Any idea as to why that happened. And I used homemade chicken stock that I just made. Sad I had to throw it all away.
Thank you
Hey Susan,
So sorry to hear this! Was your coconut milk at room temp? Did you continue to stir the soup? Let me know! xTieghan
If I used leftover baked chicken, could I skip the instapot and just warm this all through on the stove top?
Hi Jill,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Delicious! I didn’t have spinach so used Bok Choi and snow peas, topped with bean sprouts! Will make this over and over and over
Hey there,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
Hi! Excited to try this recipe with my sister in town. Is the Thai Red Curry Paste really 1/4 cup? I don’t think I’ve used it in this volume before so I wanted to ask! Thank you.
Hey Alyse,
Yes, that is correct. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made this on the stovetop for a girls night and we really enjoyed it! Replaced fish sauce with Worcestershire because we didn’t have any and it turned out yummy! We also added chopped kale with the spinach to add more greens. My only comment/question is are you supposed to cook the ramen in there with everything or separate then add it? I see in the instapot recipe you just added it all in. I felt like it wasn’t as soup-y as yours looked.
Hey Alexandra,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! The noodles will cook in the broth:) xTieghan
About to try this tonight! I’m just wondering how well this keeps for left-overs. I know not to add the noodles until ready to eat but wondering if the mushrooms/peppers keep well for a couple days or start to get soggy? Cooking for one so want to make the most of it!
Hey Aly,
This is great leftover, just keep the noodles separate. I hope you love this recipe, please let me know if you give it a try! xTieghan
We LOVE this recipe and have made it numerous times in our Instapot! My wife isn’t a fan of mushrooms sadly, so we substitute canned bamboo shoots and they are a great addition! Tonight we are trying it with a little Baby Bok Choy too… yum! Thank you so much for this recipe!!
PS. If you want a substitute for the soy, liquid aminos work just as well. We’ve also tried light canned coconut milk instead of regular with much satisfaction. Enjoy!
Hey Katie,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
This is GREAT!! I’ve shared with so many and everyone loves it!!
Hi Lauren,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
I just made this for dinner tonight using instant pot. Flavor was great however my soup turned out very thick, similar to a curry. I did high pressure at 10 minutes. I wonder if it’s due to the heat of the pot. Will have to try again.
Hey Jo,
Thanks so much for giving the recipe a try! Did you cook the noodles in the instant pot as well? That would cause the sauce to be really thick. xTieghan
I did! Ok, I’m going to give it another try. Thank you so much!
I made this last night but was skeptical that I would enjoy it. I am not a fan or red peppers or mushrooms, so I subbed these with slices of yellow onion instead. Even after cooking, I still wasn’t sure if I’d made a flop. But once I tasted it – WOW!! This is fantastic. I had a big bowl for dinner and another big bowl for lunch. My picky husband mentioned multiple times that he really enjoyed it, as well. I will definitely be adding this to our regular meal rotation. So easy and so tasty. Thank you!!
Hi Rena,
Thanks you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
The BEST recipe of it’s kind. I heard about this recipe from a friend, and have since gotten many other friends hooked on it.
Hey Dani,
Thanks you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan