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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.
This looks amazing! Wondering if I can use the normal soy sauce I have (not low sodium) without the whole thing tasting too salty. And i was also wondering if I could sub oyster sauce instead of the fish sauce! Thank you!
Hi Emily,
Yes, both of those will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
This soup was really good the first night and even better the next day. Will definitely make again.
Hi Sam,
Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Have a great week! xx
This recipe looks delicious and I would love to try it but I don’t have a pressure cooker. Can this be made without one?
Yup, just follow the stove top instructions listed above:)
Holy cow, this was amazing.
I made several changes to meet my own family’s needs: tofu instead of chicken. Ramen boiled in water, and just 1T. soy sauce, to reduce sodium and maximize its presence in the sauce. Water instead of chicken broth, with a bit of reduced sodium veggie Better than Bouillon. Subbed a different red curry (gochujang hot pepper paste, just 2 T. of it, since I had it on hand), and accidentally omitted peanut butter & honey & garlic because the noodles were done and I was in a hurry by then. Served with lime wedges, but none in the broth, because I only had half a lime.
AND IT STILL WAS INCREDIBLE. Definitely a keeper. My husband and both kids raved, even my 9 y/o boy who is a picky eater, and my husband hinted twice that I should save the recipe and cook it again. A keeper! I already have it on a recipe card, with all the missing ingredients noted, as optional add-ins, so we can continue to vary it.
Thanks so much, Tieghan! I love your site–so much inspiration here!!!
Hey Amy,
Happy Sunday!! I love to hear that this recipe was tasty, thanks a lot for making it! Thanks for sharing what worked well for you and the adjustments that you made! xxT
This recipe was a huge hit! It is bursting with flavour and will definitely be one of our staple dinners! Our family love to cook together and we love your recipes Tieghan!
Hi Lisa,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Looking forward to trying this! Do you have a preferred Thai red curry paste and coconut milk brands?
Thank you!
Hi Monica,
I really like the Thai Kitchen Brand. I hope you love this recipe, please let me know if you give it a try! xT
Amazing! So easy and I forgot to add the basil that I have growing in the yard. It was still super yummy.
Hey Pamela,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan
I have been loving this recipe. I’ve switched it slightly by adding the bell peppers and broccoli after releasing the pressure and it’s on the sauté mode. It keeps those two things a little more crisp which I prefer, and adds an extra vegetable! Making it again tonight….I’m clearly obsessed!
Hey Ashley,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT
I really want to give this a try, but my kids won’t do spicy (unfortunate for me because I love some warmth in my food). What would you use instead of the red curry to still give that amazing flavor but without the heat?
Hi Sarah,
I would just reduce the curry paste, just use a tablespoon or two, it will still give you some good flavor but will significantly reduce the heat. I hope your family enjoys this recipe! xTieghan
This will get a lot of rotation! Used stovetop method and still got great depth of flavor. Loved the veggies! Thanks for this one!
Hey Clare,
Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)
How long would you cook this in a crockpot?
Hi Breanne,
I would cook on low for 6-8 hours. Please let me know if you give this recipe a try, I hope you love it! xx
Do you have to have the red curry paste?
Hi Ellen,
You could skip it if that it not something that you enjoy! I hope you love this recipe, please let me know if you give it a try! xx
My son has a nut allergy, would it taste good leaving the peanut butter out? Or would you substitute in sunbutter?
Thank you!
I was Wondering the same thing.
I just made it, and accidentally left out the peanut butter entirely (along with a few other ingredients I either didn’t have, or had to reduce). IT WAS STILL AMAZING, and a huge family hit! Definitely lends itself to variation. SO DELICIOUS.
Hi Erica,
Sunflower seed butter would be great in place of the peanut butter. Please let me know if you give this recipe a try, I hope you love it! xTieghan
I just made it, and accidentally left out the peanut butter entirely (along with a few other ingredients I either didn’t have, or had to reduce). It WAS STILL AMAZING, raved about my my husband and kids, and a definite keeper! Very forgiving recipe however you make it.
I left out the chicken and made it vegetarian. I love how creamy this ramen is!!! 100% will make again!!!
Hi Ana,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
I was craving Thai, it was too hot to grill outside or heat up the kitchen. While it’s not a summer dish, it was delish and satisfying. I cooked the ramen separately, put a portion in the bottom of our bowls and ladled the “soup” over. I portioned out the leftovers, put leftover ramen on top and froze. The other day I heated some stove top for lunch, it was delicious and the tender ramen survived just fine.
Hey Cynthia,
Amazing!! I am so excited to hear that this recipe was enjoyed, thanks for making it! Have a great weekend☀️
One of our favorite recipes! I make it at least once a month 🙂 It is nice that there is also an Instant Pot version.
Hi Nicola,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan