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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.
We enjoyed this recipe so much. I didn’t have red curry paste but I did have yellow curry paste. So amazing. This will be on our rotation. The broth is next level. If you want to impress your guests, make this!!! Thank you again for another amazing recipe!!
Love to hear this Diane!! Thanks so much for giving this dish a try and sharing your feedback! xT
Made this recipe tonight for dinner. It was so delicious. What great flavors. Definitely will keep this recipe so I can enjoy it again and again.
Thanks so much for making this recipe Anna!! I love to hear that it was enjoyed! xT
This is delicious! I have never made a Thai dish, and this was fun from buying different ingredients to making it. Our 3 yo even enjoyed this. Next time, I will make sure to cook the noodles separate and serve right before serving like your note says. Now we have peanut butter ramen leftover. Still good, but I miss the broth.
Hey Sarah,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
This dish is AMAZING! Such great flavor! Super simple! It hit the spot on this cold mid January evening in Franklin TN! If you’re considering making this DO IT! Thank you for such a great recipe! I’ve already passed it along to others.
Hey Abigail,
Happy Sunday!!🪷 I love to hear that this recipe was enjoyed and appreciate you making it! xT
Saw on IG this morning and had a majority of the ingredients and it’s cold here so i wanted to make it for dinner tonight. Made it as the recipe reads just used ‘fiery’ sesame oil instead. It was a hit! Delicious and will definitely make again! 🙂
Hey Amanda,
Happy Sunday!!🪷 I love to hear that this recipe was enjoyed and appreciate you making it! xT
Saw this recipe on Instagram today and it looked so good that I made it for dinner tonight. It is one of the best things that I have cooked and eaten in awhile (and I cook a lot for my family and I’ve been sick of my own cooking this week). The flavors are perfect. I have already recommended to my sisters and BFFs. A definite keeper! Thanks, Tieghan!
Hey Amy,
Happy Sunday!!🪷 I love to hear that this recipe was enjoyed and appreciate you making it! xT
First time making it and it is a winner!!!
Hey Erika,
Happy Sunday!!🪷 I love to hear that this recipe was enjoyed and appreciate you making it! xT
Wow! Just made this tonight and totally inhaled it. First time making ramen……I’m obsessed. Thanks for this wonderful recipe, I seriously enjoyed every bite.
Hey Katherine,
Happy Sunday!!🪷 I love to hear that this recipe was enjoyed and appreciate you making it! xT
This is one of my go to’s now. So incredibly delicious and adaptable to different proteins. I have made it with chicken, prawns, and tofu! Everyone in my family, loves it, and I’ll make it for myself when everyone’s away.
Hey Michelle,
Happy Sunday!!🪷 I love to hear that this recipe was enjoyed and appreciate you making it! xT
Made it for my fiancé, who is Vietnamese and grew up eating traditional cuisine. He said “borderline best broth I’ve ever had” after making sure none went to waste, slurping the last bits out of the pot. I loved it as well! Will for sure make it again! I ended up making it in the crock pot and added noodles at the end when serving.
Hey Liz,
Awesome!! Lol wow!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
This was so good! Lots of wonderful flavor. Since the Instant Pot was already in use for another dish, I used the stove top method, but cooked the noodles separately since I was the only one eating it and I didn’t want them soggy in the leftovers. I will definitely make it again!
Hey Tiffani,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
My family spent 7 years in Cambodia. Some of my kids are Cambodian one is Thai. This recipe it has all the flavors we love. Highest praise is when my son comes home from work and says the house smells like Cambodia. We all enjoyed it very much and is a great recipe for when I can’t get to an Asian market for our Asian mushrooms and greens.
Hey Kerri,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
I’m planning to make a big batch and use it for work lunches all week, by microwaving the soup with the dry ramen noodles. Will the spinach get nasty if it sits in the soup for four days?
Hi Taryn,
I would wait to add the spinach. Also, unless you are using instant noodles, I would pre-cook your noodles and keep them on the side. I hope this helps! xT
Made this tonight for the family, SO good. I’ll definitely make this again, so much flavor and like Tieghan said, easy enough for a weeknight meal and she’s right! Loved being able to throw it all in the instant pot. <3
Hey Carmen,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
I love this recipe and have made it at least a dozen times since it was published. For me, the veggies get too mushy and overcooked if cooked under pressure with the chicken, so I add them during the saute phase with the noodles and they are perfectly tender. It takes about 10 minutes on saute for the noodles and veggies to cook. I use 4 chicken breasts and 3 squares of the ramen noodles and we get 5 good portions.
Hey Sarah,
Happy Monday!!☃️ Thanks a lot for making this recipe so often and sharing your review, I love to hear that it is always a winner! xx
This was so quick, easy and delicious! It’s so different than our usual dinners – great way to mix it up!
Hey Aymee,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx