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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
This recipe is outstanding! It feeds your soul and you body. It’s been another chilly winter in Cleveland and this has kept me warm every Monday night when I make it. Thanks for all your beautiful recipes, Tieghan!
Hey Rachelle,
Thanks so much for making this recipe and your comment, love to hear it was a winner!
My family loved it ! Its definitely going to be added to our rotation. Thank you ! flavourful and just what we needed this winter (cold in Canada)
Hey Manon,
Awesome! I appreciate you making this recipe and your comment, so glad to hear it was a hit with your family!
This is on our meal plan for the coming week, any suggestions for a replacement for honey; agave or brown sugar? I have an 8 month old. Thanks!
Thanks so much, Jenna! Sure, agave will work great! I hope you love this recipe!
I’ve never added the honey or any other sweetener to this recipe and I’ve made it dozens of times of times. Takes great!
Added about 2 lbs of chicken for extra protein, 1 tbsp of anchovy paste for extra salt (used reduced sodium tamari and it wasn’t cutting it), and probably put 6 limes in. Delicious umami flavor in the broth.
Hey Liz,
Happy Sunday! Thanks a lot for making this recipe and your comment, so glad it turned out nicely for you!
Have a great holiday!🎄🎁
My family loves this recipe – quick and easy and tasty.
Hey Camille,
Yay! Love to hear this recipe turned out nicely for you, I appreciate you making it! Happy Holidays!
This was so good and easy to make!!
Hey Camille,
Happy Holidays!🎄 Thanks for your comment and making this recipe, I’m so glad it turned out well for you!
Have a great weekend!
This recipe is fantastically delicious!
Topped with green onion, peanuts, a little sesame, oil, cilantro, and a jam egg. Thank you so much for posting this. I looked for your book, but it wasn’t in there.
Hi Georgia,
Wonderful! I appreciate you making this recipe and your comment, love to hear it was enjoyed! Sorry, this recipe is only on the blog.🎄
Love this recipe and have made it multiple times! Is this in one of your cookbooks? Would love to have it that way rather than online!
Hey Katelyn,
So glad to hear you have been enjoying this recipe:) Unfortunately, it is only on the blog at this time. So sorry!
Have a great Sunday!
I’d love to do in the crockpot (mainly to have the house smelling good 😉). Can you provide instructions for that as well?
Hi Ashley,
I haven’t tested this in the crockpot, so I do not have exact instructions. But, I would cook on low for 6 hours, add the noodles during the last 30 minutes. I hope you love this recipe!
This soup is delish! If you’re like me and are new to making Thai food- don’t be scared of the fish sauce and peanut butter in your soup!
I brought to our annual soup soirée and came in FIRST place up against some stiff competition!!!
Definitely wait to add the noodles as she suggests. After about two hours they had soaked up all the liquid of the soup and were complete mush. Honestly though, people didn’t care and many of them still took to-go containers of it, so hopefully that speaks to how yum it is!
Hey Lindsey,
Fantastic! I appreciate you making this recipe and your feedback, love to hear it turned out well! Have a great weekend!
Legit Restaurant worthy Ramen Bowl!!!! Topped with Avacado, scallions, Thai Basil, Cilentro, spicy sesame oil and lime juice. I will be making this again on repeat!! Thank you so much!
Hey Jackie,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Happy Friday and have a great weekend!
This was legit the best ramen I have ever made! I made vegan swaps (veggie broth and vegetarian oyster sauce) but still pressure cooked the broth, and it was perfect! 10/10 you should definitely make this!
Hey Jen,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
Happy Thanksgiving!
Question- I cannot eat peanuts would almond butter and chopped almonds work?
Hey Jeanne,
Sure, that would work! You could also use tahini in place of the peanut butter.
I hope you love this recipe, please let me know if you give it a try!
I’ve only ever made with almond butter bc family member has a peanut allergy. I’ve made MANY times, and found that the Kirkland (Costco) almond butter works the best, I’ve tried a few brands.
Looks delicious. Just wondering how long I should cook it in a crockpot.
Hi Lynn,
I would do 6 hours on low. I hope you love this recipe, please let me know if you give it a try!
Should you pick either cilantro or basil or can you do both? The flavors are amazing!!! You are so talented!!
Thanks so much, Meghan:) You could do both!
This was SOOO good! My husband absolutely loved it! This will definitely be going in our rotation for sure.
Hey Rebekah,
Happy Friday!! I appreciate you making this recipe and your comment, I am so glad to hear it was a hit!
Made this in the instant pot and it was absolute perfection. Added a soft boiled egg on top. Completely obsessed
Hey Leslie,
Yay! Thank you so much for trying this recipe. I am so glad to hear it was enjoyed. Have a great week!