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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
Made this for dinner – it was outstanding! Great flavor!
I am so happy to hear that Laura! Thank you so much!
I made this last weekend and it was EXTREMELY delicious. Easy and fast to make too. I can’t wait to make it again. Thanks!
Thank you so much Katie!
I made your Thai Chicken Ramen recipe as my first recipe in new Instant Pot. Success!!! It is delicious! Looking forward to amny more recipes. Thank you!!!
I am so glad you loved this recipe Diane! Especially as your first! Thank you so much!
If you don’t have an instant pot and would prefer to use a crock pot instead of a pot on the stove, is that still an option? Crock pots are just so much easier!
Hey Ellen, you can slow cook the broth for 4-6 hours. Just follow the same directions for the instant, but I would recommend cooking the noodles in a pot of boiling water and then adding to the soup. OR you can add the noodles to the crockpot during the last 15 minutes of slow cooking the broth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I have severe GERD but my husband loves spicy food. On a scale of 1-10, how spicy would you rank this? Is there a way to tone down a notch or two so both of us can enjoy it?
HI! I’d say this is a 4. Just reduce the chili paste and start with 2 tablespoons, adding more to your taste! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Can this soup be frozen?
I don’t recommend freezing the noodles in the soup, but the broth freezes well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I made this soup tonight and am eating it, just amazing. What flavours. You may remember I congratulated you when your brother won at the Olympics, and that my son ( Chris Rasman,, a fellow snowboarder with Quicksilver) has met him and says he Red is great person as well as an amazing athlete. I told him his sister is a famous food blogger. Thank you for your great recipes, I am going to get your cookbook, can’t wait!
Ah that is so amazing! It is so great they have met! Hopefully I can meet you guys at a competition this season! Anyway, I am so glad you love this recipe, Linda! Thank you!
Made this last week and my husband loved it! It’s one of his favorites now 🙂
That is so great! Thank you so much Chrystal!
Excellent! My husband and I love Thai food, so this recipe definitely peaked my interest. I forgot to add the red peppers, so I think that would be the icing on the cake. It’s super easy, super flavorful, and it’ll only get better the more I make it.
Thank you so much Amy! I am so glad you loved this ramen recipe!
I’ve made this three times already because my household is obsessed with it. I hate bell peppers so I add shredded carrots in the last few minutes of simmering and use baby bok choy instead of spinach. I also add a kefir lime leaf and offer chopped green onion as garnish (I love, some don’t). Otherwise pretty much exactly as is.
I am so glad you and your family loves this recipe, Caitlin! Thank you so much!
Incredibly delicious! But I used a bit more curry paste to add spice 🙂
YUM! I am so glad you loved this ramen, Marie! Thank you!
Delicious! A half stick of butter would have knocked this out of the park
Thank you Mike!
Okay so I have made this SO many times and I love love LOVE it!! I’m excepting a baby in December and I’m trying to assemble some freezer meals. Is this something I would be able to freeze? I would love to be able to have this made ahead and just need to reheat the day of. 🙂
Hey Shawna! This is actually not a recipe I recommend freezing. I am sure freezing the broth would work just fine, but I do not think the noodles would freeze well, especially in the soup. This is one of those recipe that might just before easier to have ingredients on hand for. Please let me know if you have any other questions. so glad love this recipe and congrats on the little one. So exciting!! Thanks so much and happy Thanksgiving! xTieghan
I found this recipe on the HBH Instagram feed and decided to take it for a spin. Two things I like about this recipe: 1) It’s super fast – perfect for a weeknight. 2) I usually have all the ingredient on hand. I followed the recipe exactly for the Instant Pot, but held the noodles out. I cooked authentic fresh ramen noodles (Sun brand) and topped them with the curry mixture. Fantastic. My spouse and two kids loved it. Now that the cold weather has set in, this has been on our menu rotation and we’ve enjoyed it multiple times. Wonderfully soothing flavors and the red curry punch is fantastic. Thanks Tieghan!
Hi Dave! I am so glad you decided to try this recipe and it turned out amazing for you! Thank you so much!
Made this tonight! So good! ?? Made my husband extra happy. Thank you!!
I am so glad you both loved this, Hailey! Thank you!