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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
Would almond butter be a good sub for peanut butter in this recipe? (Allergy)? Or, don’t bother trying?
Hey Jill,
I think sunflower butter tastes the most similar to peanut butter, but yes almond butter would work too! Let me know if you give the recipe a try, I hope you love it! xTieghan
This was FAR out of my comfort zone for cooking and recipes. That said, my entire family loved this. There are a lot of good recipes, but this one is next level!! Thank you for the great recipe and the push to try new things. Love this!
Hey April,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
Wow! I made this tonight and it was delicious and a hit with the whole family! I will definitely double the recipe next time! Thank you for another great recipe!
Hey Sherry,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
When I made this I didn’t have coconut milk or mushrooms, but it still turned out rich and wonderful (I added a little extra broth so the ratio of liquid to noodles wouldn’t be off). Delicious! My 6 and 3 yo kids liked it too (though when I make it for them again I might cut the red curry slightly because they mentioned it was a tad spicy for their lips ?).
Hey Charlotte,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
Wondering if I could make this in a slow cooker just adjust the time to allow the chicken to cook?
Hey Jennifer,
Totally! I would do 6 hours on low and just add the noodles towards the end so they don’t get soggy. I hope you love the recipe, please let me know if you give it a try! xTieghan
My friend made this for me one time when she was visiting in LA and I make it at least once a month now. I’m obsessed. I sauté a little garlic and shallot to start which adds a nice touch!
Hey Julia,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Amazing, easy and so delicious!
Hey Jamie,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
This was delicious. My husband even LOVED it and I’d anyone knows him – he is very opinionated and rarely compliments my meals, and I swear I’m not a bad cook! Will be a staple in our house for sure. Thank you!
Hey Brittany,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Do you cook noodles separately ?
Hi Lori,
Nope, the noodles are cooked in the broth in step 3. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
I cook a lot and use recipes a lot from the web…this is the first time I’ve been so impressed I had to comment! This soup was fresh, easy, fast and healthy to boot? 100% adding to the rotation, we loved it! My husband added some spicy chili paste his Mom makes to his but other than that followed recipe exactly. Loved it thanks so much!!
Hey Cheryl,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Can you write this recipe for a stove top Dutch oven?
Hi Jackie,
Please follow the stove top instructions listed above:) I hope you love this recipe, please let me know if you give it a try! xTieghan
This was delicious. I left out the red peppers because of an allergy but it was still so good! Used lite coconut milk too to save a few calories. Other than gathering the ingredients this recipe was so easy. Now I have the fish sauce to make again next time!
Hey Sherrie,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Great!
Hey Anna,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
I absolutely love that you provided instructions for the Instant Pot – takes all the guessing out for me as I pretty much exclusively use my IP for these types of dishes! Great flavours, so delicious and so easy to make – thanks for posting!
Hey Tricia,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
I cheat and use rotisserie chicken. Shred it immediately and drop it in.
Perfect!