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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.
Very flavorful and can’t get better than a one pot dinner! We loved this recipe !
Hey Jaci,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
I made this the other night because my husband was craving Asian noodles. I love Thai food, but felt this was one note. It needed something to brighten it up a little bit. I thought it was just ok.
Hi there,
Thanks for giving this dish a try and sharing your feedback, sorry to hear you didn’t love it! Please let me know if there is anything that I can help with! xx
Just made this and it was so delicious! We all loved it. Thank you!
Hey Kelly,
I am delighted to hear that this recipe turned out well for you and appreciate you giving it a try! Have a great weekend:)
Delicious!!! Everyone loved this and it will be on repeat. I used Miracle Noodles instead of Ramen for some family member and it was equally as amazing.
Thanks for the easy recipe!
Hey Lea,
Thank you so much for giving this recipe a try, I love to hear that it turned out well for you! Have a great Thursday:)
So quick, easy, and flavorful!!
Hey Kelly,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx
My first time making this. Followed the directions to a T and it was AMAZING! Looking forward to making it again & again. Thinking I’ll try subbing pork belly and add a jammy egg next time.
Hey Jennifer,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
What’s the best way to separate the noodles from the soup for storage?
Hi Toni,
If you know you will have leftovers, I would just not even put the noodles in the broth and just keep them separate to begin with. Otherwise, you can just scoop them out with a fork. I hope this helps!! xT
This 30 minute Thai Peanut Chicken Ramen is quick & easy and has so much flavor. My family frequently requests this meal during the colder months.
Hey Wanda,
I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Happy New Year! 🎊🎈
I’ve made it a few times over the years, and it really hits the spot. We were in a rush this time and had to eat it straight away, but I do like to let the broth cook down a little bit if I have the time. Either way, it’s delicious. Thai curry paste and fish sauce are some of my favorite flavors/ ingredients, but my husband doesn’t usually feel the same way. I’m glad that we can both enjoy this recipe- thanks!
Hey Alison,
Happy Wednesday!!🎇 I am delighted to hear that this recipe is always enjoyed and appreciate you making it so often! xx
It was ok, interesting and enjoyable. But didn’t scratch a ramen itch or a Thai food itch. Its a weird in between.
Hi Rachel,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you didn’t love it! xT
Hey Tieghan,
I absolutely love your ramens!!! So my hubby doesn’t like any sort of seafood… is there a good substitute for the fish sauce, or is it okay to just leave it out? We are getting cold down here in Houston (rare for us!) so I can’t wait to make this soup!! 🙂 Merry Christmas!!
Hey Laura,
Thanks so much for your kind message! I would skip the fish sauce:) Let me know how this recipe turns out! Happy Holidays! xx
This is ridiculously tasty. I loved it and my husband couldn’t stop raving. Easy to get it done too. I actually subbed out shrimp for the chicken because that is what I had on hand. Did the shrimp in the skillet and threw in at the end of the soup cook time. Can’t wait to make with chicken next time.
Hey Joy,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
I started making this last year and I made it for my bunco group. Everyone loved it and I had to share the recipe. I cook the noodles separately. One of my favorite soups! It does take longer than 30 minutes though because of the instant pot needing to get up to pressure.
Hey Jody,
Thanks so much for making this recipe so often and sharing with others, I love to hear that it is always enjoyed! xT
Okay… SO YUMMY. I was so craving something light, spicy, and bright and this is perfect. I did enoki mushrooms instead for texture, cut out the spinach and bell peppers to save a few dollars, and already had the rest. Did add quite a bit more red curry and some Sriracha because I wanted to SPICY. This is the perfect weeknight dinner! I will definitely make it again!!
Hey Mackenzie,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Delicious! Can’t wait to eat the leftovers!
Hey Ashley,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! xx
I absolutely LOVE this recipe! I always double it to have leftovers. I add extra veggies (broccoli and onions). But be warned, it takes way more than 15 min of prep by the time all the chopping is done. Totally worth it though!! 👌
Hey Katherine,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! xx