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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.
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Can you make this in the crockpot??
Hey Kerry,
You could cook on low for 4-6 hours and follow the recipe as written:) Please let me know if you have any other questions, I hope you love this recipe! xx
All of your recipes are amazing but this is by far one of our favorite recipes!!! Especially during this cold Colorado winter we have had. I need to get your cookbooks asap
Hey Ashley,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
I made this today and OH. MY. WORD! So delicious, so much flavor, I absolutely LOVE IT!! And it was easy. Thank you!!
I actually added ice so I could eat it faster. 😂
Hey Connie,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
I made this tonight for dinner. I have never made ramen before and it was so easy. This recipe is super tasty. I did add a poached egg, because we love an egg in our ramen. My husband told me that this recipe has to go into regular rotation.
Hey Sara,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
Made this tonight for my kids (12-year old triplet boys) sleepover and they all loved it! I doubled it which was problematic for my instapot (wouldn’t pressurize)… but I just changed the setting to sauté for a few minutes and it was perfect! So creamy and extraordinary flavor!
Hey Laura,
Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx
I just made this. It’s easy and delicious!! I’ll definitely be making this again.
Hey Leigh-Anne,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Have a great weekend:) xx
This recipe is to die for. Seriously so good. I was worried that it might be too spicy with 1/4 cup of Panang curry paste – but it was perfect. My teen boys loved it too. I will be keeping this recipe in my permanent file. Thank you!!!
Hey Sarrah,
Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx
I am a big fan of this recipe, and I’ve made it several times. The addition of the peanut butter gives it a rich, savory flavor. Highly recommend!
Hey Jessica,
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
This came together so easily amd packed full of flavour. Thanks for the note about keeping the noodles seperate! A definite keeper, and I’ve already shared the recipe with friends!
Hey there,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
Delicious! Such a great recipe in lieu of takeout and just as tasty.
Hey there,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
Can I sub the spinach for kale, and maybe put the kale in a bit earlier in the process? I’m not really a spinach fan (chalky teeth!)
Hey AJ,
Totally, that will work well for you! Please let me know if you give this recipe a try, I hope it’s a hit! xx
Hi! Do you have any recommendations for something to add if it take out the mushrooms?
Hey Kay,
Another veggie you enjoy like cauliflower would be delicious! Please let me know if you have any other questions! xT
Oh. My. Goodness. This recipe is off the charts. Soooo good. I’ve made it twice this week (once for home and once for coworkers) and it is delicious. My one suggestion (for Instapot uses) is to make sure you let it manually vent or you will have soup everywhere (at least that’s what happened with me…time to research a new Instapot). Love your recipes…my go-to for everything!
Hey Carrie,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Loved it. I get the frozen ginger from Trader Joes for recipes like this, makes it so easy for a last min meal. I left the chicken out and added broccoli. Whole fam loved it.
Hey Alexandra,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
I got the email this morning with the recipe and couldn’t wait to make it. So delicious. I will be trying the others too. Thank you!
Hey Katelynn,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
What kind of ramen do you use? Mine look much more crinkly! Flavor is there though!
Hey Jamie,
I like to use the Lotus Foods brand ramen. Thanks for giving the recipe a try! Please let me know if you have any other questions! xx
I am super picky when it comes to precision in cooking and this was spot on. The flavors were *so* well balanced, and there is a lot of depth! The only edits I made were to use 2lbs of chicken breast (that I thinly sliced) b/c I’m feeding athletes who like a lot of protein, and I used the whole 5oz box of spinach. I ran the macros through My Fitness Pal and it wasn’t bad. It’s not low calorie (609 cal per serving, 43g protein), but lots of good macros, healthy fats and vitamins/minerals. I’ve never actually cooked with a package of 20 cent ramen, so it was pretty fun! I’ll make this recipe again – whole fam loved it! Thanks, Tieghan!
All I can find is the chicken flavor ramen packs. Is that what you used?
Hi Angie,
That will be just fine to use, just don’t use the seasoning packets:)
Hey there,
Awesome!! Love to hear that this recipe turned out well for you and thanks so much for making it! xT