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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 was amazing! My husband said it’s going on rotation! Paired perfect with the winter blizzard we were having! Thanks!
Hey Danielle,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
HOLY SMOKES is this amazing! So much flavor I was actually surprised! It did take me a bit longer than 30 mins with prep, but worth every second!
Hey Laurel,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
could you make the broth and chicken in a crockpot?
Hey Melisa,
Sure, that will work well for you! Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Absolutely Delicious! So much flavour, reminds me of a delicious bowl of coconut chicken curry soup but better with the ramen noodles and peanut flavour. Yum!! And so easy! Thanks Tieghan!!
Hey Katie,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
This is a lot of sodium in this. Any suggestions for how to cut it back?
Hi Meredith,
You can use coconut aminos in place of the soy sauce. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This is delicious!!!! My husband loved it so much he asked for it to be in the rotation of meals we make.
Bought the rice ramen since we can’t have gluten and used just regular white mushrooms since we couldn’t fined cremini ones and it was great.
Left overs were delicious too and even more flavorful! Thanks for an easy comfort but healthy meal!!
Hi Keri,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
Going to try this tonight! Store didn’t have red curry paste. Will see how green curry paste works!
It was amazing!!!
Hi Ginnie,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
I hope you love the recipe Ginnie!!
How was it with the Green curry paste? It’s all I have too!
Amazing flavors! Perfect lunch on a cold day and dealing with a head cold. Love, love this recipe and will make again very soon. My 5 year old loved it as well!
Hi Jessica,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
OMG…..made this last night. So easy and quick. The flavors are out of this world, they taste so complex – and YUMMY! Just the right balance of broth, chicken, mushrooms and noodles. This one is going into my meal rotation!!!!
Hi Tracey,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
This recipe looks so good! Is there anything you would suggest that I could use instead of red curry paste that wouldn’t include peppers? My husband is allergic to peppers. I thought about just leaving it out but wasn’t sure if that would mess with the other flavors. Thanks so much!
Hey Candice,
I would add some tomato paste. Let me know if you give the recipe a try, I hope you love it! xTieghan
Very flavorful, not spicy at all!
Hi Kristi,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
How would you recommend taking this for work lunch? Do I need to keep noodles separate for the 4-5 hours it will be in with the soup before I eat it?
Made it tonight- quite good. Used Worcestershire instead of fish sauce like another commenter suggested and more garlic.
Hi Katie,
Thanks for giving the recipe a try! For best results, I would keep the noddles separate so they don’t get soggy. Let me know if you have any other questions! xTieghan
Oh my gosh this is amazing! Best ramen I have ever made. I substituted out high protein low carb ramen noodles and it really worked. I also didn’t have thai chili paste so I mixed sambal olek and curry powder. I will absolutely make this for guests.
Hi Sarah,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Dude – once again – perfect. My husband made this for dinner last night and it tasted great. Even he said it was “super easy” to prepare. Will definitely make this again and try adding a little more chicken or try thighs to see if they shred a little easier. Definitely agree you need low sodium broth and soy sauce!
Hi Kelsey,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Delish! Just added some heat with sriracha to the broth.
Hi Marin,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner. xxTieghan
My daughter in law made this for and I love it from the first bite. Rich in flavor and just so delicious. I shared the recipe with many people already. Making it tonight for my husband.
Hey there,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan