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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 used Costco’s shrink-wrapped roast chicken breast, which made this even easier. Delicious as are all your dishes, Tieghan. 🙂 Thank you!
Hey Kelly,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Delicious on a cold night! We used the instapot version. Perfection.
Hey Maura,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Made this tonight- it was absolutely incredible. I subbed mushrooms for carrots. Excellent.
Hey Nicole,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
This might be my favorite thing I’ve ever cooked ! It can’t get much easier and so so tasty. And it’s healthy? Too perfect
Hey Nicole,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Despite me forgetting the peanuts on top (that I specifically bought for this recipe) and replacing the spinach with kale because the store was out, this was FANTASTIC! I took the easy way out and just cubed the chicken, that way I didn’t have to remove and shred it. I also had a homemade ginger-scallion chili oil that paired perfectly with this. I would definitely make this again because it was so hearty with the peanut butter (which I also increased, because peanut butter) and the coconut milk. Two thumbs up!
Hi Autumn,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Is it okay to use the ramen blocks from the cheap Top Ramen packs?
Totally!!
When you say 2-4 squares of ramen, is that 2-4 packs? I’m using the “Ramen” (probably the kind you ate prior to third grade) that each package looks like one block but it’s actually two.
Just wanting to make sure I have enough broth!
Hey Tamera,
Yes, use 2-4 of those squares! I hope you love this recipe, please let me know if you give it a try! xTieghan
Any idea on the approximate oz of ramen noodles for the recipe?
Hey Cari,
So sorry, I am honestly not sure! But just your basic ramen noodle square is what you want to use. I hope you love the recipe! xTieghan
How can I make this recipe vegetarian and will it taste well
Hey Milly,
I have a bunch of other vegetarian ramens, I would try one of them:
https://fett-weg.today/25-minute-chili-oil-egg-ramen/%3C/a%3E%3Cbr /> https://fett-weg.today/20-minute-ramen-carbonara/%3C/a%3E%3Cbr /> https://fett-weg.today/feel-good-spicy-ramen-with-sweet-potatoes-and-crispy-shallots/%3C/a%3E%3Cbr /> I hope this helps!! xTieghan
This was amazing!! I used thin udon noodles just because I didn’t have ramen. Use coconut aminos instead of soy sauce and chili sesame oil on top. Also added shredded carrots and a boiled egg. This is definitely going to be a new staple.
Hey Mikaela,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
I found the ramen noodles you mentioned and they were delicious in this recipe! I used rotisserie chicken and just added when the veggies went in. Did not have red bell pepper so I used broccoli and it was really good! Thank you.
Hey Anne,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Can the chicken be frozen?!
Hey Meghan,
I would thaw the chicken first. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Not a very well-thought out recipe. The broth and chicken should come to a boil before the coconut milk and peanut butter are added because it will inevitably curdle. Very unappetizing.
Hi Vanessa,
So sorry to hear the recipe was not enjoyed. xTieghan
I make this all the time. So easy to put together, pretty healthy, and absolutely delicious. This is my favorite recipe I’ve made from HBH.
Hey Ashley,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
So good! If you want it to be spicy add Sriracha because it definitely is not spicy. Also I would add lots more lime juice!
I’ve made this three times this month already! We love it!
Hey Katrina,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Hi Sarah-Grace,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Just made this in the instant pot and it was delish. I didn’t have fish sauce but it turned out great. For those who like spice, it’s not spicy. It was perfect for my 1.5 year old and my husband just added Sriracha to his! I also did serve it with a soft egg.
Hey Jen,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
What would you suggest using in place of peanut butter for those with allergies?
Hi Mary,
Any other nut butter or sunflower butter will work. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi,
I am making the dish for lunch this week. Should I cook the noodles separately, then add them to the bowl when ready to eat each day? Will it keep for the week in the fridge?
Hey Cynthia,
Yes, I think that would work best for you! Let me know if you give the recipe a try, I hope you love it! xTieghan