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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
Really really good !!
Hey Nancy,
Fantastic!! I appreciate you trying this recipe and your comment, love to hear it was a hit! xx
This is a go to in our house and a family favorite!!! So easy during th week to throw it all in the instapot and let it do the work for you!!! And it’s so delicious and healthy. Thank you for this amazing recipe!
Thanks so much, Heather! Love to hear this recipe is always enjoyed, thanks for making it so often! Have the best week:)
Deep, rich, and savory with wonderful nuances of flavor. I was expecting it to be sweeter and was surprised that it wasn’t sweet ( or coconut-ty ) at all. My husband absolutely loved it. The only change was that I used shredded Napa cabbage because I didn’t have spinach. Yummy and comforting with a pleasant kick of heat that wasn’t too spicy but gave it a nice edge. Totally recommend.
Thank you so much, Marlene:) So glad to hear you enjoyed this dish, I appreciate you making it! Happy Friday! xx
Yuuuummy as all heck! I’ve made this recipe quite a number of times, always following the recipe (except substituting zucchini for mushrooms because we don’t really like shrooms). It turns out beautifully every time…. Full of flavour, perfect chicken, lots of perfectly cooked veggies and such a joy to eat and to share with others. And it’s easy to prepare. Thanks for a fantastic recipe!
Love to hear this, Sheri! Thank you so much for making this recipe so often:) Hope you are having a great week! xx
Nummy! A family favorite! I hesitated to use the entire 4oz of red chili paste bc of fear of spice, but next time, I’ll add it all. Served it with cilantro, jalapeno, and peanuts. Nummy, nummy!
Hey there,
Yay! Love to hear this dish turned out well for you, thanks so much for making it! Have the best week:)
So delicious and quick!!
Any ideas how you’d incorporate tofu in this to make it vegetarian?
Hey Andrea,
Wonderful! Thank you for trying this recipe and your comment, so glad to hear it turned out well for you! I would just add the tofu with the veggies. XxT
My favorite winter comfort meal! The flavor is incredible and it’s fun to make.
Hey Amber,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx
Made it for Valentine’s Dinner- amazing! Followed Instantpot directions, omitted fish sauce since I didn’t have and two packages of ramen were plenty for two. Will use the third packet for leftovers this weekend. Thanks for such a flavorful recipe.
Hey Melissa,
Happy Friday! Thanks a bunch for making this recipe and your comment, love to hear it was a winner! xxT
This is one of my family’s favorites! I cut the chili paste so it isn’t too spicy for the little ones.
Hi Julie,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx
Wow, this is so good and so easy. I would even just skip the noodles and then put it over rice. The broth tastes exactly like a curry from a Thai restaurant – delicious!
Thanks so much, Dayna! So glad to hear you enjoyed this dish, I appreciate you making it! Have a wonderful weekend! xT
Loved every bite. Used specialty ramen noodles. Yum!
Hi Lynn,
Love to hear this! Thanks so much for trying this dish and your comment! So glad it turned out well! xT
This is so unbelievably delicious! The only thing I do differently is to cook the ramen separately so I can have the soup a second night as well.
Hi Nancy,
Thanks so much for making this recipe, I’m so glad to hear it turned out well for you! Happy Sunday! xT
Hi! I forgot coconut milk🤪 can you sub for oat or whole?
Hi Rachel,
You bet, either will work nicely for you. I hope you love this recipe! xT
Could this be done in a crockpot as well?
Hi Keri,
Sure, that would be just fine for you to do. I hope you love this recipe, please let me know if you have any other questions! xx
This is by far my favorite meal I cook. Everyone that comes over and has it, and all of my family members rave about it every time I make it! its delicious and easy. I have a lot of picky eaters, and every single one of them enjoys this; which says a lot!!
Thanks so much, Nikki! Love to hear this dish is always enjoyed, I appreciate you making it so often! Happy New Year! xxT