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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.
I made this for the first time, it was excellent. Very easy, and the ingredients are items I normally have in my pantry. Definitely will be making this regularly. Because it’s made in the instant pot, I bet I could add a couple extra minutes if I had to use a frozen chicken breast instead of a thawed. I did a huge pan of roasted veggies for the side.
Hey Lindsey,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
Oh my gosh – delicious! Will definitely be added to our list of regulars
Hey Alyssa,
Wonderful!!🎅 I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
This wasn’t bad. I make a lot of Thai food, though, so I’m pretty picky. I followed the recipe exactly, but next time I will leave out the peanut butter, increase the chicken (I used b/s thighs), and wait until the last 5 min saute to add the peppers. They were total mush after 10 min in the IP. I would probably increase the ginger and garlic too. I did enjoy how fast it was to throw together and my husband and I enjoyed it.
Hey Vonda,
Thanks for giving this recipe a try and sharing your feedback! Glad to hear it turned out okay for you! xx
Do you have to empty the broth/soup out of the inner pot so that you can then saute?
Hi Yvonne,
Nope, you are going to keep everything in the pot while you sauté:) I hope you love this recipe, please let me know if you give it a try! xx
I want to make this ramen on the spur of the moment but don’t have spinach or coconut milk. What could I sub the coconut milk with or should I just leave this recipe for when I have all the ingredients Haha?
Hi there,
You can use another milk that you enjoy in place of the coconut milk. Please let me know if you have any other questions! xx
What if I don’t have a pressure cooker or instant pot? Can I just slow cook on the stove?
Hi Ashley,
You can go ahead and follow the stove top instructions listed above:) Please let me know if you have any other questions! xx
Oh, duh. I don’t know how I missed that. Thanks for your reply. Excited to make this. 🙂
Flavor is DELICIOUS but idk what I did wrong that it was SO spicy 🙁 and I’m Mexican so love spicy lol
Hey Stephanie,
So glad you enjoyed this dish! Sorry about the spice, it could have been the brand of red curry paste that you used! xx
I liked this very much. I will make it again, however, it was not easy mostly because I’ve made my own chicken broth at always do that. Once I’m looking for a healthy meal I may as well start with a healthy chicken broth. Also I am not a big fan of fish sauce so I used hoisin sauce instead. Since I saw they were supposed to be a little bit of sweetness in the recipe. I also think next time I will either use less salt in my own chicken broth or use a little bit less light soya sauce. Still it was excellent!
Hey Myrna,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
If you don’t have an Instant Pot, would a pressure cooker work as well? How would that change the timing on the cooking?
Hi there,
An instant pot and pressure cooker are the same thing, you can follow the recipe as written:) Please let me know if there is anything else that I can help with! xT
Hi Tieghan – this looks delicious! What would you recommend as a sub for peanut butter for someone who has nut allergy?
Hey Olya,
You could use another nut butter like sun flower seed butter, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xT
Currently eating this for dinner right now! Delicious and easy! My husband loved it and it will stay in our dinner rotation!
Hey Kate,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
Absolutely obsessed with this ramen. Every time I make it I wonder why I don’t make it more often, you won’t be disappointed!
Hey Anna,
Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! Have a great weekend:)
It was OK. Needs to be more spicy and salty.
Hey Christine,
Thanks so much for making this dish and sharing your feedback, sorry to hear you didn’t love it! xT
This recipe sounds amazing! I cook for vegans. Could I use soy curls in place of the chicken, or do you have any other suggestions?
Thanks,
Karen
Hi Karen,
Sure, tofu would work or any other veggies that you enjoy! I hope this recipe turns out well for you, please let me know if you give it a try! xT
This recipe was so easy and SO tasty! Such a good comforting and warming dinner for this time of year.
Side note: I did not realize it made 6 serving. I froze some, but I still am eating this for most of my meals this week and I can promise you there are worse things.
Hey Stephanie,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT