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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
Oh my goodness this recipe is so good! I made it with red bell pepper (which I’m pretty sure is not what was meant by red pepper now that I’m re-reading the recipe) but it’s still really good. My 16 month old even ate a small bowl and is running around munching on chunks of chicken from the soup. I will definitely be making this again!
Thank you so much Emily! I am so glad you loved this recipe and it turned out amazing for you!
This was the most amazing soup I’ve ever had or made! Wow!
That is so great to hear! Thank you Peter!
This was soooo good! The prep took just a tad bit longer but def worth it. I plan on making this over and over again! Thanks for sharing
I am so glad you loved this Nadia! Thank you so much!
Made this last night and it was a HIT! I think next time I will only use 3 packets of the ramen noodles instead of 4, but will definitely make this again, probably in the next few days! 🙂 It’s THAT good!
PS – thanks for the instant pot recipes, keep them coming please!
Thank you so much Olivia!
This was delish!!! Making it again soon. It was a tad salty. But so good.
Thank you so much!
I’ve made this twice so far and it is excellent! I love the flavor profile and the back-ended heat from the curry paste. The second time I made it, I kept out the ramen blocks and added them when I took it for lunch or as leftovers for dinner, it kept the noodles from getting too squishy the second time around.
Thank you so much Cait! I am so glad you are loving this recipe!
This was great and fairly quick to put together with what I had on hand. It was so easy to use the packaged ramen noodles with homemade broth. Thanks!
Our new favourite recipe. Didn’t expect this to turn out half as tasty as it did and so easy to make. Shall be making this every week
Thank you for the recipe! I was a bit more liberal with the garlic, ginger and peanut butter. Also added scallions. came out yumacious 🙂
Thank you Helena!
Insanely delicious!!
Thank you Lori!
Wow! This was wonderful. All of the ingredients just came together in a savory soup that warmed my soul! This was also my first Instant Pot meal!
Thank you Tammy!
Delicious! We’re not mushroom fans, so instead of mushrooms I added a similar quantity of snow peas (added with the noodles at the end) to keep the vegetable content adequate for a meal on its own. We also liked it served with sriracha!
Thank you so much Sarah!
Does the chicken really cook in only 10 minutes in the InstaPot? What setting do you use on the pressure cooker?
HI! Yes, it does. I use manual on high pressure. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This turned out amazing! All my favorite flavors. Do you think this would work with light coconut milk? Wondering if I can keep it a little healthier in the future.
Hey Michelle! I am sure light coconut milk will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Just made this last night – amazing! Followed the recipe as is with omission of red peppers. So good, so easy, will definitely make it again.
Thank you so much Beth!