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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
Insanely delicious!!! Made this today for the Snowstorm of ‘26!!! So simple, came together so quickly and so much flavor!!! Added some mushrooms and topped with crushed peanuts as well..so fresh!
Thanks for the inspiration
Hey Susie,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
Made this as written with the exception of adding sautéed mushrooms and it was SO good! My 8 yr old said she would like me to make this every night now 😅 This is definitely going to be in regular rotation now!
Hey Jenny,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
If I needed the substitute out red curry paste, would you recommend just dialing up the other spices?
Hi Tricia,
I would just skip it:) Let me know how this recipe turns out for you, I hope you love it!
A family favorite. So delicious! We love it just as composed. Thank you!
Hey Beth,
Happy Monday!! I appreciate you making this recipe and your notes, so glad it was a winner!
Delicious recipe! Seasoned so well! I added probably twice as much kale to use it up,and it was still delicious, like the usual Tieghan recipe!
Hey Jill,
Happy Sunday! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
I always use low-sodium broth and reduced sodium soy sauce, but this was still too salty for me. If I make this again, I’ll try unsalted broth and coco aminos instead of soy sauce. And some chopped peanuts for a little textural crunch!
Thanks so much for sharing your feedback, Marla!
Based on the comments from others I made sure to taste my broth and adjust as it was cooking. I did twice as much chicken as was called for because I was increasing the recipe. I likely over crowded the pan and it took longer to cook. However I had chosen thighs instead of breasts and I’m glad I did, because it could just let them reduce and get happy.
The colour wasn’t as vibrant red as Tieghan’s photo, so I was a bit worried while I was serving up. Ultimately with the cilantro, limes, chopped peanuts and green onions we had as toppers it was very delicious! The sauce thickened a bit and it got saucier and less soup-like as I was eating. The family were very happy with the flavours! My first time cooking ramen. Thank you for the recipe Tieghan!!
Hey Cara,
Awesome! Thanks a lot for making this recipe, I’m so glad it was a hit. Have the best week!
My husband and I love this recipe. I use low-sodium soy sauce, as otherwise it’s a bit too salty.
Hey Zoe,
Love to hear this! Thanks so much for trying this recipe and your comment! Enjoy your day!
I didn’t watch the video and cooking the chicken in a pot is not what you are supposed to do. Cook the chicken in a pan. I did tahini paste instead of peanut butter and only added peanuts as garnish. I also added Melinda’s spicy tai chili sauce for an extra kick. My husband is still talking about how yummy this dish is.
Hey Christine,
Fantastic! Thanks a bunch for making this dish and your feedback, I’m so glad to hear it turned out well!
Way too much Thai red curry. It was overpowering
Hi Leah,
Sorry to hear this recipe was not enjoyed, thanks for giving it a try!
The peanut butter was way too overpowering. I think maybe 1-2T would’ve been better and helped the other flavors shine. It was so bad I had to dump most of it out.
Very sorry to hear this, Kathi. Thanks for trying the dish and sharing your feedback!
Nice process with the one pot but have to agree it’s way too salty and needs some sweetness and acidity for balance. Added 2 tbsp maple syrup and some lime to improve it.
Hi Cherie,
Thanks for trying this recipe and sharing your feedback! So sorry about the saltiness. Let me know if you try making it again!
This is DEl-icious! Used spinach instead of kale. I will definitely make this again soon.
Hey Kim,
Awesome! Love to hear this dish turned out well for you, thanks a lot for making it!