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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.
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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!
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!
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!
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!
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
Ingredients
- 4 cups low sodium chicken broth
- 1 can (14 ounce) coconut milk
- 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 1/3 cup creamy peanut butter
- 1/4 cup Thai red curry paste
- 3/4 pound boneless, skinless chicken breasts
- 8 ounces cremini mushrooms, sliced
- 2 red bell peppers, chopped
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- 2-4 squares ramen noodles
- juice of 1 lime
- 3 cups fresh baby spinach
- 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
- chopped peanuts and toasted sesame oil, for serving
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So good!!! I served ours with some Sriracha. Really enjoyed this dish!! Thank you!!
Love that! Thank you for trying this one, Kristi! xTieghan
I’m going to make this tonight in the slow cooker?! What is your recommendations for time? And cook on high or low?
Thanks!
I can’t wait to try it!
I just discovered your IG this summer and have been loving so many of your recipes!
Hey Tracy,
I would do 6 hours on low. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tiegan!
I made this last night and it was Soooo Deeelicious!
Thank you…Amazing
Thank you for trying it! I am really glad this turned out so well for you! xTieghan
This was so good and so easy! I agree with an earlier commenter that it took me longer to prepare but that’s pretty common and I usually double total recipe time anyway…I must be a slow chopper :). Planning for an hour is about right. I cooked the noodles separately since I’m only cooking for myself and will have delicious leftovers for days. I didn’t have fish sauce so skipped it and it was still delicious. Adding a hard boiled agg would be good too, might have to try that tomorrow. This will be a new staple in the cold weather food rotation!
Hi JJ! I am really glad this recipe turned out so well for you!! Thank you so much for trying it! xTieghan
Oh my goodness I just got done making this and had to immediately review it! I love all of your peanut curry recipes but this was a standout. So delicious and a perfect comfort food dinner for the incoming fall weather. I added scallions too which added a nice crunch!
I am so happy this turned out so well for you, Victoria! Thank you for trying it! xTieghan
I made this last night, and it was the perfect bowl of warm, comfort food with an impeccable flavor combination! Thank you for always sharing such wonderful recipes with the world!
You are too sweet! I am really glad you enjoyed this recipe and I hope you continue to enjoy others of mine! xTieghan
So good and so easy. Make sure to have the Thai red chili paste and fish sauce for real authentic flavors.
Thank you Alyson! xTieghan
When you say to add noodles separately, do you mean boil them first then add to finished broth?
Hey Abi,
Yes that is correct:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you have to use fish sauce?
Hey Julia,
If you do not enjoy fish sauce, you can omit it. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you make this in a crockpot? Looking forwarding to making this!
Hey Rosie,
Sure, I would do 6-7 hours on low. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could this be made vegetarian? Vegetable broth instead of chicken broth? Maybe tofu instead of chicken?
Hey Stefanie,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for dinner last night and was met with rave review! Topped it with a soft boiled egg, and it was *chef’s kiss* perfect!
Amazing!! I am so happy this turned out so well for you! Thank you! xTieghan
Dinner tonight and so delicious! Only issue I had was that the red pepper totally fell apart in the IP. Any recommendations for how to keep that from happening – bigger chunks, or add with the spinach?
Hey Becky,
Thanks so much for trying the recipe! I would probably dice the red pepper into larger pieces. I hope this helps for next time! xTieghan
Any suggestions for vegetarian version?
Hey Jenny,
I would omit the chicken and add some veggies of your choice, instead of chicken broth use veggie broth. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is there a place to find the nutrition information for this recipe?
Hi Julia! I am sorry, I actually do not have the nutritional information for this recipe. Please let me know if there is anything else I can help with! xTieghan