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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
So delicious. Writing this recipe down in my cook book. It was a bit on the salty side for me but everyone loved it. Next time I’m thinking of using coconut cream for extra creaminess, and coconut aminos instead of soy sauce. This is a very simple recipe that takes very little effort to make in the instapot.
Hey Diana,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
As Tieghan would say, It’s sooo delicious!! My daughter and I loved it! This recipe is a keeper!
Hey Donna-Lee,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
So good! Great for cold weather. We love spicy food so next time I might add a little spice. I did read another comment to make the noodles separate for better leftovers and did that as well since there is only two of us and it worked out great! Thank you ☺️
Hey Jessica,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
This was really delicious and perfect for a cold and blustery day. It’s filling but in a healthy-feeling way. Thank you, planning to make it again!
Hey Lynn,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
I made this dish in a regular pot stove top and tripled time to 30 minutes. It was delicious. I also used green curry paste because I had no red. At first i thought the peanut butter would be overpowering but in the end it blended in.
Hey Lisa,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
How in the world is this recipe 20-30 minutes? I still have 5 minutes left in the instant pot and in total it’s been an hour since I started. Please be more accurate with your times. I love your food but almost every time the times are inaccurate, even when the ingredients are prepped.
Hi Anon,
Thanks for giving this recipe a try and sharing your feedback! The issue with the instant pot is that it takes time for the pot to pressurize before it actually starts the “cook time”. This can vary for everyone, but all of the cook times should be correct. Please let me know if I can help in any other way! xx
Very flavorful and instant pot approved! Great meal to feed 4+ or to have lunch leftovers.
Hey Jennifer,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
I wish I took a picture to share on instagram but we ate it way too fast! It was delicious and easy to make. Love a good, fast instapot recipe!! Thank you!
Lol thanks so much for making this recipe Amy, I love to hear that it was enjoyed! xx
Made this in the Insta pot tonight. So delicious and easy. I added a soft boiled egg as my husband loves that in ramen. Will definitely make this again!
Hey Gabriele,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Quick, easy and delicious – next time I’m
going to add carrots and green beans – everyone wanted seconds
Hey Cathy,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Made this today using stove top method.
So, so good! And easy!
Cooked the noodles separately, thanks for that tip.
Will definitely make this a regular dish for us.
Thank you.
Hey Kari,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Hi!! What type of coconut milk do you recommend? Full fat or the lite one?
Hey Lida,
I like to use the full fat coconut milk:) Please let me know if you have any other questions, I hope you love this recipe!! xx
Love love love this recipe!
Have made it a number of times- don’t like fish sauce so have either left it out or added mirren (I read it was a good substitute for fish sauce)
How would you cook tofu for this if you wanted to sub out the chicken?
Hey Sonya,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! I never cook with tofu, but I’m assuming just add it in to warm through! xx
I made this recipe in the instant pot today. ONG so good and simple to make. I added some marinated “jelly” eggs from a Amy Tam recipe and it Gomes so good in the ramen soup! Thanks for the recipe. I love how you make it easy for those of us who aren’t the best cooks. This one will become a regular for me! PS thanks for the note about cooking the noodles separately!
Hey Theresa,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Although we prefer your miso ramen, this one was still delicious!!
Hey Katie,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
This is CRAZY GOOD. Just two of us, used the stovetop method and cooked a couple blocks of ramen noodles separately. Scooped noodles into serving bowls and ladlednhot soup over! Will be very easy for leftovers!
Hey Cheryl,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT