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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.
Sooooo good! I’ve never used red curry paste before so it’s spicier than I anticipated – and I didn’t use as much as the recipe called for. I’ll know for next time! I used cremini mushrooms because that’s what I had around and they worked out fine. I use the brown rice ramen noodles from Costco because I’m gluten free. Will definitely try again with a little less curry paste!
Hi Brenda,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx
We thought this was terrific! Such a rich soup with the noodles, far better than many ramen recipes. Definitely will be making this one again!
Hey Helen,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
I never comment on recipes but since finding this one, it has become a bi weekly rotation meal in our house! Love love love it! I actually put a bit of extra brother and then put extra instant ramen noodles in and it turns into a nice noodle dish for leftover once the broth is soaked up! Absolutely delicious!! Thanks so much!!
Hey Cheryl,
Happy Wednesday!! I am thrilled to hear that you have been enjoying this recipe, thanks so much for giving it a go! xx
Absolutely delicious- entire family gobbled it up. Thank you for yet another awesome dinner!
Hi there,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
I have made this soup four or five times now. We don’t add noodles because I don’t eat gluten, and instead of mushrooms and peppers, I use a large Vidalia onion. I can’t believe how flavorful and delicious this soup is! It is great for cold days and those when you don’t feel very well. This is my favorite soup recipe I’ve ever made. Thank you so much for sharing.
Hey Rena,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
We make this one once a month and every time we have company. It’s so delicious and quick!
Hi Melissa,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
A favorite in my house. Packed with flavor yet easy to make! We double the chicken.
I’ve made this three times and every time a HIT! Just had two other couples over for this dinner and had a bowl of shredded cabbage ready to top off each bowlful for an extra veggie punch! Grabbing the bag of sliced cremini mushrooms from Trader Joe’s nearly makes this a “dump and go” recipe. GREAT balance of flavors – my mushroom hating hubby didn’t even pick them out!
Hi Megan,
Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx
OMG, delish!
I made the thai red paste, but followed everything else and it was amazing and quick! Definitely making again. Thank you so much for sharing. x
Hey there,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
Absolutely loved this one! Pretty easy and oh so tasty! Feels healthy. Thanks, Tieghan!
Hi Amanda,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx
Loved this soooo much!
Hi Ally,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx
This was SOOOO good and super easy. Adding it to my rotation. 🙂
Hi Kristina,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
I live for ramen takeout so this a game changer and money saver. One pot recipes are my fav. Since I don’t love mushrooms, I sub matchstick cut carrots and also add a soy vinegar marinated soft boiled egg. So good! Thanks for sharing!
Hey Missy,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
One of our favourite weeknight dinners ! Honestly, just as good as going down to the local ramen bar.
Hi Abby,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
I made this in the Instant Pot. It was super easy to make and came out wonderfully. I added some chopped hot chilies to raise the heat level. I will definitely be making this again!
Hey there,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan