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30 Minute Crispy Thai Peanut Chicken Ramen—better than take-out style! Quick-cooking ramen noodles in a nutty, creamy peanut broth made with coconut milk, tamari, and broth. The noodles are boiled directly in the peanut broth with bell peppers and kale. Extra-crisp sesame chicken with lots of garlic finishes this bowl of ramen off. It’s just like a dish you might find at your favorite Ramen spot but made at home! Super yummy!
September is always the best month. The nights become cozier as we inch closer to October, and my craving for warmer dinners begins to kick in. Nothing overly cozy just yet, but more of a light yet still cozy vibe.
A bowl of creamy ramen noodles will always be something I turn to when the weather cools. It just hits the spot every time. The recipe I’m sharing today is as simple and straightforward as it gets. We love it when dinner is just that! And, of course, under 30 minutes from start to finish.
These are the details
Step 1: cook the chicken
Use thinly sliced breasts or thighs, whatever you prefer. In a large soup pot, cook the chicken with butter and flour. The flour will give the chicken a light coating and create a nice crispiness!
Then, add a splash of tamari, garlic, and sesame seeds. Cook until the garlic is very fragrant!
Pull the chicken out of the pot and set it aside for later.
Step 2: make the soup
Next, using that same post, combine the broth with a can of coconut milk, tamari, fish sauce, peanut butter, Thai red curry paste, ginger, and a whole bunch of chopped-up kale. Simmer the broth for 5 minutes or until the kale is tender.
Nothing fancy here. Just mix everything and simmer to bring all the flavors together. The longer you can simmer, the more flavor the broth will have. If you plan to simmer longer than 15 minutes, add the kale before serving.
Step 3: cook the noodles
When you’re ready to eat, add the ramen noodles directly to the broth and bring the broth to a boil. Cook for a few minutes until the noodles are soft.
I love cooking the noodles right in the broth. It eliminates a step and keeps the recipe super basic and straightforward!
For the ramen noodles, I love using millet and brown rice ramen noodles (which you can find at Whole Foods, Target, and many grocery stores). They taste just like real-deal ramen noodles, but they’re much healthier, gluten-free, and vegan.
Step 4: serving
To serve, ladle the broth, noodles, and vegetables into bowls. Spoon the chicken over the noodles.
I add fresh cilantro and basil for added flavor and color. The zingy bright herbs are so yummy with the creamy peanut soup base.
To store the soup, I recommend storing the soup and noodles separately. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.
Looking for other busy weeknight-night recipes? Try these!
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Lastly, if you make this 30 Minute Crispy Thai Peanut Chicken Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear 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 tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Crispy Thai Peanut Chicken Ramen
Servings: 4
Calories Per Serving: 469 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 tablespoon sesame seeds
- 4 cups chicken bone broth
- 1 can (14 ounce) coconut milk
- ¼ cup tamari or soy sauce
- 2 tablespoons fish sauce (or additional tamari)
- ⅓ cup creamy peanut butter
- ¼ cup Thai red curry paste
- 2 cups chopped kale
- 1 bell pepper, chopped
- 1 tablespoon fresh grated ginger
- 3 squares ramen noodles
- ⅓ cup fresh basil or cilantro
Instructions
- 1. In a soup pot, toss the chicken with the flour. Add 2 tablespoons butter and set the pot over medium heat. Cook until crispy, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari/soy sauce, the garlic, and sesame seeds. Cook another minute, then remove the chicken from the pot.2. To the same pot, add the broth, coconut milk, tamari, fish sauce, peanut butter, Thai red curry paste, pepper, kale, and ginger. Set over medium heat on the stove and bring to a simmer. Reduce the heat to medium-low and simmer for 5 minutes or until the kale is tender.3. Bring the soup to a boil over high heat. Stir in the noodles, basil/ cilantro. Let sit for 5 minutes or until the noodles are soft.4. Ladle the soup into bowls and top with crispy chicken and cilantro/basil.
This post was originally published on September 18, 2024
This is amazing! We made it tonight exactly as you wrote the recipe except… I do have to admit I added mushrooms (per your other Thai noodle recipe). Seasonings perfect. I wouldn’t do a thing differently! Thank you for another incredible recipe. You are predictably GREAT!
Hey Jill,
Happy Friday! Thanks a bunch for making this recipe, love to hear that it turned out well for you! Xx
How do you prepare the chicken to get it so thin and cut up prior to cooking in the pan ?
Hi Gina,
I just very thinly slice my chicken breasts. Please let me know if you have any other questions, I hope you love this recipe! xT
This comment section is WILD. Y’all are doing too much.
Just because she wrote that she loves using a certain type of noodle does not mean that is the only noodle she is allowed to use and show in her photos. It’s called a suggestion. And it’s a healthier alternative y’all would probably be asking for had she not already put it in the description.
Ramen can be, in fact, take out. Ramen has been such a huge trend the last few years, there are full on restaurants with main focus being ramen type soups, and yes you can get this to go. This does not imply it is automatically cheap. To whoever thought her recipe was disrespectful, YOU put “Asian” and “cheap” together, not her. Look in a mirror.
Why is it such a travesty to make a Thai inspired Japanese dish? This is like people losing their minds over something like buffalo chicken pizza. Or better yet, Thai chicken pizza (which is amazing by the way). It is insane what y’all are so upset with these days. It’s food. It’s a recipe. It’s an idea. No one is forcing y’all to make this. But trying to tear someone down and tell them they are being disrespectful, culturallly insensitive and a liar when y’all are the ones twisting things, is absolutely nutty.
Bless you all. Choose kindness.
Well said!!!!
Why did you delete my comment again? I merely pointed out an obvious discrepancy.
The Lotus Foods Millet and Brown Rice Ramen you link to are in my pantry right now. And it looks nothing like what’s in your pictures. The noodles in your photos look like Maruchan ramen, a staple of any college student’s diet.
You did something very similar with the mozzarella sticks recipe. People notice these insulting inconsistencies. Be honest with the community you claim to value.
How much lime juice does the recipe call for, it isn’t listed in the ingredients. I made it and loved it. I just used the juice of one lime
Hi Jeff,
Thanks for making this recipe! I just squeeze half of a lime for serving:) So glad to hear it was enjoyed! xT
Hi Tieghen… I read your blog every day and have made several of your recipes, though never commented. So, first of all, congrats on your success and quality of content. I made this ramen dish last night. Both my husband and I really enjoyed it. As expressed in some of your comments, zhushing a recipe to make it our own is fairly common among those who like to cook. I think I’d also add some additional bits next time, but overall the flavor was very good. I used the packaged “college-style” (heehee) ramen noodles and kept them separate (as your write up suggested, if storing leftovers… always appreciate those thoughtful suggestions). And I used 1/4 c. soy + 1 tablespoon for the chicken, and the juice of one lime. I think the lime really cuts through the broth and adds that necessary brightness. As one who dabbled in recipe development and write-ups for several years, I know how hard it is to capture all the little details that pull the recipe together. It’s commendable that you are able to produce what you do day in and day out. Kudos!
Hey Lorie,
Thank you so much for your kind message and reading each day, I appreciate you making so many recipes! Love to hear that you and your husband enjoyed this dish, thanks for sharing your notes with what worked well for you! Have the best weekend! xT
Hi Tieghen, I’m commenting from Cape Town, South Africa. I love your recipe’s and the Thai flavours and made this last night. I did however replace the Kale with Spinach and the Chicken bone broth with stock. The soup/broth came out really nice and flavorful, however my chicken did not come out crispy at all – it was nice and tender but not crispy and I made an error by adding salt and spices to the chicken – thinking it would be bland! That made my dish way too salty and spoilt it a bit…. next time I will pay more attention! I thought you omitted the salt – but forgot that the fish sauce and soy are very salty.
Thank you for your recipes and your beautiful styling – it’s an inspiration.
Hi Helane,
Wow!! Thank you so much for trying this recipe and sharing your feedback:) So glad it was enjoyed for the most part, sorry about the salt! Have a great day! xT
Didn’t have quite enough pay-off for the effort. Sorry!
Hi Kelly,
Thanks for trying this recipe and sharing your feedback, so sorry to hear you didn’t love it! x
Wow, this is really good. I added a Thai chili pepper and some chopped carrots, green onions, and broccoli rabe. I used rotisserie chicken because I had it and needed to use it up. Otherwise followed the recipe exactly.
I used the Lotus ramen, it’s delicious and healthy. Served with the green onion tops, basil, and chili crunch.
This will be a regular meal for us!
Hi Cheryl,
Thanks so much for making this recipe and your comment, so glad to hear it was a winner! Have a great Thursday! x
Didn’t love this one. Thanks though.
Hi Amy,
So sorry to hear this recipe was not enjoyed! Was there anything that I can help with or anything that went wrong? Thanks for giving it a try! xT
This was absolutely amazing!! Followed the recipe exactly and it was so so good and didn’t take long at all. My husband and I could have eaten the whole thing but had to save for the kids coming home later. Honestly delicious!!
Hey Aggie,
Thanks so much for making this recipe and your comment, so glad to hear it was a winner! Have a great Thursday! x
“Better than takeout”? Since when is ramen take out? (Or Thai, for that matter.) Just because something is Asian doesn’t mean it only exists as cheap take out. This is pretty disrespectful.
Dear Molly – we all have opinions but I guess the old saying goes – if you don’t have anything nice to say – then rather don’t say it. Tieghen shares her recipes and it’s our choice to use them or not – I don’t think criticizing her opinions is a nice thing to do. Kindness is a choice and cost nothing – your post says more about you than her…..
Helane-
Part of being a food blogger is receiving feedback. The feedback posed here WAS kind. No one called her names or said anything inflammatory. Grow up if you think anyone is immune to fairly gentle critiques about cultural sensitivity and appropriation.
Agreed, Molly. This dismissive attitude towards literally anything Asian that some bloggers seem to repeat again and again isn’t just disrespectful, it’s completely ignorant.
Millet and brown rice ramen noodles? But those aren’t the ones in your photos. Do you really use those… ?
Who cares?? Use whatever ramen noodles you like. Unbelievable that people have no thinking ability these days. I often tweak a recipe w the ingredients I have, it’s not hard.
Then why did this blogger write that? Actually, never mind answering. I won’t be using a recipe from some random blog that doesn’t bother to tell the truth about the most basic things and whose commenters are needlessly rude. Have a great day, Dana, and bless you!
Eek let’s focus on the positive : this recipe looks delicious! Can’t wait to try it this week, always appreciate a quick, family-friendly meal!!
Ramen is a Japanese noodle dish, not Thai. Several of the listed ingredients are used in Thai cooking, but ramen is not one of them.
Alice, your knowledge is impressive. I believe this asian fashion looks amazing and it’s on our menu for tonight. Can’t wait!
Fusion not fashion. Sheesh
Why did you leave a rating if you haven’t made this yet? That’s really misleading to other readers.