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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.
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
Servings: 6
Calories Per Serving: 578 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
*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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Amazing! So easy to make and healthy too it’s a win all around. At first the ingredients didn’t appeal to me at all but loved how it looked in your final picture. Decided to give it a go, since curry and coconut are some of my husband’s favorite flavors and we don’t eat them much, thought this could be a safe bet. Amazing, it will definitely become a staple in our home. We left the fish sauce out, since I didn’t have any, and it turned out great. I did it in the stove top wondering if it could be a crock pot meal? As it is it was so easy to make throwing it in the crock pot will be a no brainer!
Thank Tieghan you for sharing with us!
Hey Nora,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! Sure, you could totally do this in the slow cooker. xxT
How long would you cook it in a crockpot and on low or high?
Hi Cathy,
I would cook on low for 6 hours. Please let me know if you give the recipe a try, I hope you love it! xx
Delicious!! Mine was more on the creamy, thick side.I made it in the instant pot. Any ideas how to make it more brothy?
Hey Kat,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! You can always add more broth or wait till the end to add the noodles so they don’t soak up so much of the broth. xTieghan
This recipe is excellent. What size InstantPot did you use? I have a 6-quart and it did overflow quite a bit – perhaps the recipe is for the larger 8-quart InstantPot?
Hey Lise,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! My instant pot is 8 quarts. ?xTieghan
This was fantastic!!! I added extra chicken because why not?! But followed everything else as directed. Used my pressure cooker for the first time with this recipe and I was not disappointed. So much flavor and perfect for a snowy Ohio day 🙂
Hey Julie,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
For anyone who loves that lovely coconut/peanut/curry flavor profile of some Thai food – this ramen is for YOU – hit alll the spots for me and ridiculously easy to prepare – thank you!
Hey Lori,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
Hi I want to make this but my noodles come in different packaging. Can you estimate the total oz of noodles needed (or grams)?
Hi Laura,
1 ramen noodles square is about 3 ounces. Please let me know if you give the recipe a try, I hope you love it! xTieghan
If prepping this for lunch for the week, should I place the ramen in the soup and then separate into separate containers or cook the ramen separately and just add it to the soup each day?
Hi Cynthia,
To avoid the noodles getting mushy, I would keep them separate from the broth:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
This was delicious! I made this today and I’m feeling very under the weather and this soup was exactly what I needed. Definitely keeping this in my soup rotation, super quick and easy. Thank you SO much for this recipe!!
Hi Ashley,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
Loved this recipe! I substituted rotisserie chicken and also used curry powder instead of red curry paste because I didn’t have any on hand. Will make again!
Hey Laura,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
So delicious! Like another comment, I added shallots and sautéed them with the garlic and ginger. I also thinly sliced (1/8th inch) the chicken while still raw and added to the broth when it came to a boil stirring constantly until cooked (~2 minutes).
Hey Lillian,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
Laura, how much curry powder did you use as a substitute?
this is my 5th time to make this recipe. I use whatever veggies I have on hand. I am going to try keeping the noodles and broth separate until time to serve. usually I cook the noodles in the broth and they definitely soak up all the broth and eventually gets mushy. Also, my boys like to drizzle with sriracha. thanks Tieghan for the Yummyness!
Hey Casey,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
This was delicious and so quick and easy. The whole family enjoyed it, I will use the base of the sauce to make other Thai dishes. Loved that it used the instant pot too!!
Hey Samantha,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
Hi Tegan! I’m new to following you and excited to a weekly recipe challenge. My first try at making a Thai Dish, chose one of your recipes and it went great! I may add more heat next time as my family loves spicy but I’m shocked I made this. It’s fantastic! I paired it with a Pinot Noir – perfection.
Thank you
Becky from Carbondale
Hey Rebecca,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
This was absolutely delicious! We love all of your recipes but this one is top 5 for sure! Thank you 🙂
Hey Lindsay,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
Just made this today. It’s excellent. I used kale instead of spinach (that’s what I had) and leftover chicken. So so so good.
Hey Carrie,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
can’t wait to try this!! can you use chicken thighs in place of breasts? will that change the cook time?
Hey Taylor,
Thighs would be great!! You can follow the recipe as is:) I hope you love the recipe, please let me know if you give it a try! xTieghan