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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.
 
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Comments

  1. 5 stars
    My husband and I both love this recipe so much that it is now a staple in our home. It’s so quick to make after work, and there are always enough leftovers. We have not had a problem with the noodles absorbing the broth overnight.

    I generally skip the mushrooms and load up the peanut butter, which tastes amazing but is not the best choice when counting calories.

    Thank you, Tieghan!

    1. Hey Chelsea,
      I love that you and your husband have been enjoying this recipe, thanks for making it so often!! It’s a family fave over here as well:) xTieghan

    1. Hey Kim,
      Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! xTieghan

  2. I don’t know who those amazingly brave and robust kids are that other reader claim loved this soup but they must be used to some spiiiiiicey cooking. This soup was way too spicy for me but I assume I could just reduce the red paste next time. Otherwise very tasty. Thank you.

    1. Hi there,
      Thanks so much for giving the recipe a try and sharing your feedback, sorry about the spice!! xTieghan

    2. It may also be the brand of the red curry paste. My 6 year old thinks that all mild salsa and pretty much anything with vinegar is too spicy but he loves this soup! I used the Thai Kitchen brand and didn’t need to reduce the amount but I do double all the veggies so I’m not sure if that makes it seem less spicy

  3. 5 stars
    This was so fantastic, Tieghan! My whole family slurped it down fast. It checks so many boxes- fast, healthy, frugal and delicious! Thank you!

    1. Hi Stephanie,
      Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan

    1. Hey Laura,
      Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT

  4. This is a go-to recipe that I’ve made a ton in my Instapot. It’s so so good and loved by all. The noodles end up soaking up a lot of the broth if you end up putting leftovers in the fridge. I don’t mind it because it ends up being a really flavourful noodley dish, but you could just add a bit more chicken stock if you want.

    1. Hey Alison,
      Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan

  5. 5 stars
    This was wonderful! I ended up adding two fresh Jalapenos and it made it even better. I cut back on the peanut butter a bit due to calories. Fantastic! Thank you!

    1. Hey there,
      Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan

  6. 5 stars
    Hey delicious ramen! Just a question, mine came out quite rich in flavour and the liquid became thick. I followed it step by step and didn’t over boil, would you suggest adding more water to thin out the liquid? I did use coconut milk not cream so I’m unsure where I went wrong 😅 beautiful flavours, even my 16 month old daughter liked it and it had a bit of a kick. Yum thank you!

    1. Hey Anna,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! Sorry to hear this was thick for you. Is it possible that the noodles soaked up a lot of the broth? Or was it thick before that? You could always add some more coconut milk or even chicken broth. I hope this helps for next time! xx

  7. I make this all the time ! What a great dish —— and have many requests from guests for the recipe

    1. Hi Alana,
      Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx

  8. 4 stars
    I was craving a brothy soup, so I made this recipe. It was simple to make and my entire family enjoyed it, even my 7 & 9 year old. Score!

    1. Hey Jessica,
      Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT

  9. 5 stars
    This is so easy and delicious! The broth is flavorful without being heavy. I looked up how to toast my sesame oil which only takes a pan and under a minute~ who knew! This was a crowd pleaser and we already look forward to making it again.

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    1. Hey there,
      Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx

    1. Hey Lainey,
      Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan

    1. Hey there,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend!☀️ xx