Next Post
Chipotle Braised Chicken Nachos.
This post may contain affiliate links, please see our privacy policy for details.
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.
Wow – this is amazing. I did the stove top version and subbed rice noodles for ramen, and it was incredible. Thank you, Tieghan!
Hi Johanna,
Wonderful!! Thanks a bunch for giving this recipe a try and sharing your feedback, so glad it was a hit! xT
I don’t usually leave reviews on anything but I had to on this one. I made this tonight for my husband and I, and it was honestly the best dish I ever made. It was so easy with the instant pot and so flavourful. I followed the recipe up until putting the noodles in. I cooked them separate so I could add them then the broth on top. This will definitely be in our weekly rotation. Amazing recipe. 🙂
Hey Amy,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
So so good! I couldn’t find red curry paste, so I used green, and it was delicious! You can’t beat how easy it is, too. I forgot to top with toasted sesame oil but won’t forget next time. And there WILL be a next time!
Also my 4 yo daughter was a fan, and she’s super picky. I put 3 packs of noodles in, which was way too much. 2 is more than enough for 2.5 people
Hey Ryan,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
Tieghan,
I made this, and it was perfect. Amazing recipe!
Hey Nicole,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
Hi!
Can I use natural smooth PB instead of the full sugar kind?
Hi Kenzie,
You bet:) I hope you love the recipe! xx
Made this last night and LOVED it. So did my 17 month old daughter! We love love love you, Tieghan! 🙂
Hey Bailey,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try!
Any suggestions on how to make this vegetarian?
Hey Greta,
I would just omit the chicken and use some of your favorite veggies, you really can’t go wrong here! I hope you love the recipe, please let me know if you give it a try! xx
Yum. Will be a regular in our house. Teens loved it.
Hey Liz,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
I think its pretty simple, I’m a pescatarian. So vegetable broth instead and no chicken. I’m using seafood stock and shrimp
Delicious!! Very easy.
Hey Megan,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT
4 out of 5 kids loved this soup and 2 out of 2 parents said we should save this recipe to make again. My first time making one of your recipes and it delivered big time.
I thought I had everything I needed on hand but, in the end, I didn’t. I had to use what was on hand: udon noodles, Trader Joe’s chunky natural peanut butter, portabella mushrooms, and hoisin sauce (we ran out of soy sauce).
Amazing flavor. Thank you!
Hey Allison,
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! Thanks for sharing what worked well for you! xT
This recipe was a little out of normal repertoire, but it will definitely be in the rotation moving forward!! Absolutely delicious with so many flavors coming together perfectly.
Hi Morgan,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
Easy and delicious. I cook the noodle’s separately, add to a soup bowl and ladle the soup on top. No issue then to store separately as I just cook more as needed.
Hi Janie,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
My daughter made this tonight and it was amazing.
Hi Peggy,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
This was so delicious and easy to make. Definitely will make it again. I bought some really good ramen at Whole Foods which made it very authentic.
Hi Mary Ann,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
This is a family favorite in our home! We have been making this recipe probably once a week for over a year now, that’s how easy and tasty it is!
Hi Maya,
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