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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.
My second time making this delicious soup! It’s really perfect for a cold, rainy, windy evening in Italy!! Grazie Mille!
Hey Lisa,
I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan
So insanely tasty and easy!! Wowza. Thank you for sharing this!
Hey Tiffany,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Such great flavors- loved everything about this dish. Will definitely be making again!
Hey Caroline,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Amazing!!!!! I made this with green curry instead of red curry and omitted the spinach because I didn’t have any on hand and WOW. Recommend!
Hey Nina,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
When using on stovetop, do you leave the pot covered or uncovered when simmering?
Hey Samira,
I like to leave the pot uncovered. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
This was absolutely incredible. I added a little bit of bird eye chilli paste to add a bit of heat and it turned out to be delicious. Thank you ❤️
Hey Swathi,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
My mom alerted me to your blog, and this is my first HBH recipe – it’s a keeper for sure!! So good, so warming, so filling, and rivals my favourite spicy peanut pho from the pho restaurant down the street, at a fraction of the cost. Thank you!
Hey Jane,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Really good! Kids enjoyed it as well. Stovetop version. I used what I had which was Thai yellow curry paste, bok choy and peppers that were on their last legs, and fine vermicelli rice noodles, otherwise followed the recipe. Finished with black sesame seeds and spicy chili oil on mine. I would put this on our family rotation:)
Hey Nicole,
Thanks so much for trying the recipe, I am thrilled that it worked out for you! Happy New Year! xTieghan
This is one of the best things I’ve cooked in a long time, I added Tabasco and Thai chilis to increase the heat but it was delicious!
Hey Trisha,
I am thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
The first time I made this it was a disaster! Things I learned:
* you MUST use ramen noodles, Japanese udon etc won’t do and will become mush.
* do NOT put the noodles straight in the broth. Cook the broth down so it’s a little thicker, and cook the noodles separately. Pour the broth over the noodles as you would with traditional ramen.
* ground chicken and pork are not a workable replacement, no matter how much you like them in Dan Dan and Tantanmen.
* marinate your meat and cook separately as well (the second time around I sliced pork thin and marinated for a couple of hours in garlic, soy sauce, fish sauce, sugar, and lime). This allows for more flavorful cooking and nice presentation.
This makes an absolutely delicious broth but I would not recommend it as a one pot meal.
Hey ELi,
Thanks for giving the recipe a try! Happy New Year! xTieghan
Any substitute for coconut milk?
Hey Connie,
You can use another milk that you enjoy! Happy New Year! xTieghan
Delicious! Substituted pork loin, as this is all we had. The amount of flavor was spot in and perfect for a freezing cold night in Canada 🙂
Hey Yolande,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Oh. My. Goodness!!! This was amazing! My husband and daughter and I made this —using only 2-3T of the Thai red chili paste— and all enjoyed the immense flavors! This recipe is definitely a KEEPER!!
Hey Susan,
I am so glad you enjoyed the recipe, thank you so much for giving it a try! Happy Holidays! xTieghan
This turned out ok. I loved the idea of the convenience of using the instant pot for this recipe. the chicken turned out tender and juicy and shredded easily. The red peppers, on the other hand were way overcooked in the instant pot. All that was left of them were skins… I was also not crazy about the peanut, red curry sauce. Maybe I’m just more of a ramen purist, but I prefer a more traditional broth. The peanut butter in a broth just threw me a bit and felt out of place.
Hey Jessica,
Thanks so much for giving the recipe a try! Happy Holidays! xTieghan
another complete and utter winner, i was so tired after work and this feels nourishing and is delicious. 10/10 exactly what i needed, thanks tieghan!
Hey Lauren,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan