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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
We have a nut allergy in our house. Do you think tahini could sub for the peanut butter – it’s a very different flavor profile – or any other suggestions?
Hey Bethany,
Totally, tahini would be a great option for you to use here! I hope you love this recipe!
This was amazing! My husband said it was one of his favorite HBH recipes I’ve tried. We just added only as many ramen noodles as we wanted to eat at one time and saved the broth, added more dry noodles after reheating the broth. Worked perfect!
Hey Lauren,
Amazing, thanks for trying this recipe and letting me know it went well! Happy Fall!
So good! Made zero adjustments besides seasoning my chicken with garlic+onion powder, Chinese five spice, msg, black and white pepper, and used Worcestershire in place of traditional fish sauce. Was soupy in my case, had none of the problems seen in these comments with it becoming thick.
This was a new and unique flavor profile for me and I’m super glad we tried it!
Hi Sayer,
Happy Wednesday! Thanks for trying this recipe and letting me know it went well!
We made this tonight and it was enjoyed by everyone! We added an extra 3/4 c of water to the broth after reading the comments, and substituted baby bok choy for the kale. The squeeze of lime at the end was a good idea.
Hey Trish,
Thanks for making this recipe! Love hearing it turned out just right. Have the best week!
This recipe is incredibly delicious. The only thing I will do different next time is add a few more cups of water or chicken stock. The noodles soaked up all the liquid and it was a pasta dish instead of a ramen, but oh my gosh was it tasty. Thanks for such an amazing recipe!
Hi Kim,
Happy Friday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
So easy and delicious. We wanted a little more heat so I threw in some Sriracha at the end. Definitely a keeper!
Hey Pam,
So kind of you to try this and leave feedback, glad to hear it was a hit! Have the best day!
So easy, so delicious
Thanks so much, Jordan!! So glad to hear this recipe turned out well for you, thanks a bunch for making it!
This is crazy delicious and super easy. I added a squeeze of lime to our bowls and used Hakubaku organic ramen noodles. This one’s going into our regular rotation. Thanks!!!
Hey Shari,
Happy Monday! Thanks for giving this recipe a try, love to hear it turned out well for you! Have the best week:)
This was really tasty and super easy to make. My partner has claimed it’s one of his top HBH dishes, and that’s saying something because there are loads we love! We also added a squeeze of fresh lime once plated up and that was a good addition
Hey Maire,
Wonderful! Thank you so much for making this recipe, love to hear it was a hit! Have the best weekend:)
This was incredible, I REALLY loved this recipe. I made it twice the first week I tried. Used a bit too much soy sauce on the first one (ended up too salty) but way better when I cut back on the second batch. Also made it a lower calorie version using shirataki noodles (konjac), PB2 instead of peanut butter and coconut milk lite which ended up just as good. Will be making this again for sure!
Hey Mike,
Wonderful! I appreciate you giving this recipe a try and your comment, so glad to hear it was enjoyed!!
Really tasty and fast!
Hey Amber,
Wonderful! Thank you so much for trying this recipe and your feedback, so glad to hear it turned out well for you! xx
I don’t see when you add the red bell pepper. Am I missing it?
Hi Kelly,
You can add the red pepper to step 2. I hope you love this recipe, please let me know if you give it a try! xT
thanks! I realized it said pepper and that meant red bell pepper.
I found this really flavoursome but I think it is perhaps a little on the salty side. Like… butter, peanut butter, stock, soy sauce, fish sauce… Are all very salt based. And there’s nothing sweet to cut it.
Hi Michelle,
Thanks for trying this dish and sharing your feedback! Sorry about the salt, next time I would suggest coconut aminos in place of the soy sauce. xx
My family absolutely loves this dish! The only challenge I am having is getting my chicken crispy. It seems to just get gloppy coating and doesn’t crisp up. Not sure how to fix this?
Hey Kate,
Awesome! Thanks a bunch for making this recipe, so glad to hear it was enjoyed! Have you tried cooking the chicken in cast iron? I find that gives me the best crisp. Have a nice Sunday:) xx
This was so super good – restaurant quality and honestly, I already had most of the ingredients! Thank you! ❤️
Thanks so much, Maura! I appreciate you trying this recipe and your feedback, so glad it turned out well for you! xx