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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.

overhead photo of 30 Minute Thai Peanut Chicken Ramen with hands on soup bowl

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!

20 Minute Thai Peanut Chicken Ramen in instant pot bowl

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!

overhead photo of 30 Minute Thai Peanut Chicken Ramen

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!

side angle photo of 30 Minute Thai Peanut Chicken Ramen

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!

overhead photo 30 Minute Thai Peanut Chicken Ramen with hand on bowl pulling noodles out of bowl

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 243 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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.
 

horizontal overhead photo of 30 Minute Thai Peanut Chicken Ramen

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Comments

  1. 5 stars
    I LOVE this recipe. Won me some major points again with the boyfriend – he definitely ranks it in his top 5 favorite dishes I’ve ever made which is stunning given how easy this is to make! I love anything that requires a minimum of chopping but still has really deep flavor. I won’t lie – I did use more curry paste than indicated – but I’m sure it can be enjoyed any way. 🙂 Thanks for the recipe!

    1. Hey Kristen,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

    1. Hey Madi,
      I would do 6 hours on low and add the noodles at the end, but to be quite honest, this recipe is so quick and easy I think the stove top version is best:) Please let me know if you give it a try! xTieghan

      1. Hey Heather,
        Nope, the seasoning packets are not needed for this recipe. I hope you love the dish, please let me know if you give it a try! xTieghan

  2. 5 stars
    This was such a good and forgiving recipe considering I had to do so many substitutes!
    I had to use almond butter instead of peanut, extra fish sauce instead of soy sauce and green beans instead of spinach. I used tofu with a sticky sriracha honey sauce instead of chicken because I didn’t take it out in time to thaw.

    I can’t wait to make it again when I have all the proper ingrediants!!

    1. Hey Jessica,
      You can use any veggies that you enjoy in place of the chicken. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  3. 5 stars
    Made this last night and it is outstanding! I had already cooked and shredded organic chicken breast in the freezer, so I just made the soup and added the chicken towards the end. I sautéed the peppers then added rest of ingredients, as I wanted my peppers cooked to start with. Based on another Thai curry braising sauce I make, I think brown sugar would work in place of honey easily. I put a bit more ginger, because we love it, but it does add a bit more heat. We just served the cooked ramen on the side so we could chose how much pasta to use. Topped it with the chopped peanuts and fresh basil and a whisper of the toasted sesame oil. Another keeper from HBH!

    1. Hey Kate,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

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