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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
Love the ease of the recipe but there was way too much red curry paste. Should have trusted my gut and put in significantly less, will be sure to do that for the next time. Title of recipe should have spicy in it lol
Hey Holly,
Wonderful! So glad to hear you enjoyed this recipe, thanks a bunch for giving it a try! Sorry about the spice!
This was so easy, quick and delicious! I loved it and look forward to making again soon. Looking forward to leftovers tonight.
Hi Sue,
Big thanks for making this and sharing back. So glad it hit the spot!
Step 3 says “stir in the noodles…let sit 5 minutes or until noodles are soft”.
Below in the notes it says “store noodles separately from soup”. 🤔
Should the noodles then be cooked in a separate pot? But then they won’t have the flavour of the soup?
Hey Laurel,
If you have leftovers, I just recommend storing the noodles separate from the soup so they do not soak up all of the broth. I hope this helps!
Delicious! A hit with the teenagers!
Hey there,
Awesome! Love to hear this recipe was enjoyed, thanks for making it!
Best half baked harvest meal I’ve ever had and I love all of these meals. We are adevout half baked harvest family and have made tons of recipes from here but this one by far takes the cake. The one pot and the FLAVOR!!!!! We have embarrassingly cooked this 3 times in a row in 2 weeks (one we sent over to our new neighbors who have also made it again lol!) but seriously it’s SO GOOD! We are never eating ramen out ever again! We did only basil at the end since I’m a cilantro taste likes soap girlie and it was perfect. Thank you for this!!!! Going to make this for the rest of my life
Hey Jill,
Wonderful! I am so glad to hear this recipe turned out well for you, thanks a lot for making it!🎃👻
Could you make this in the crockpot instead? Just the same with waiting for spinach and ramen till the end?
Hey Ashlan,
Sure, I don’t see why that wouldn’t work for you! Let me know if you give this recipe a try, I hope you love it!
I made this recipe last night for my adult children. My son-in-law is a wonderful cook and hard to please. He thought this was an amazing recipe. Thank you for sharing your talents with the world. You are a gifted chef and we appreciate you.
Hey Susan,
Happy Monday! I appreciate you trying this recipe and your feedback, love to hear it turned out well!
I have made this recipe on repeat for 2 winters now, it’s such an easy and comforting meal.
Hi Karen,
Love to hear this! Thanks for making this recipe each year, so glad it is always enjoyed!
When I read about this recipe being the fan favorite on the website I realized I hadn’t made it yet! Your Better for You Chicken and Spinach Ramen has been our go to, but this has moved into first place! We loved the spicy kick and the creaminess! So delicious and satisfying.
Hey Lucy,
Happy Fall Friday! Love to hear this recipe turned out nicely for you, thanks for making it and your comment!
Looks good but 1/4 cup of curry paste is wild! Please be mindful of spicy ingredient quantities in your recipes
Thanks for sharing your feedback, Janelle! I hope you love this recipe!
I forgot to say I crisped up some tofu instead of chicken.
Great idea to use tofu!
So easy and really delicious! Thanks, tieghan.
Hey Lori,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win! Happy Sunday!
Delicious. I omitted the fish sauce, and made it vegetarian. I also added bok choy.
Hi Tina,
Happy Monday! Thanks a bunch for giving this recipe a try and your comment, so glad to hear it was a hit!
I would love to try this recipe but my husband does not like curry – what could I substitute in it’s place for
Hi Jan,
I would just skip it, no big deal! I hope you love this recipe, please let me know if you give it a try! xx
Add some mild harissa or a small amount of tomato paste.
I tried this recipe once and my family loved it so much, now I make it all the time. It has all the Thai flavours we enjoy and it is so quick and easy to make. We love it!
Hi Carolyn! Thank you so much for trying out this ramen! I’m so glad you loved the flavors! Have a great day! 🙂 xT