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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.
Can you share the nutritional details on this dish?
Hi Nicole,
So sorry, I do not have that info, just the estimated calorie count listed above the list of ingredients. Please let me know if I can help in any other way! xx
This was absolutely delicious! Will deff be making this again!
Hi Dena,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
One of my ABSOLUTE all time HBH recipes!!! I substitute half of the chicken broth for Tumeric Ginger Bone Broth and it adds so much richness! This recipe is so easy to make, all is one pot, and require very little chopping. Chef kiss🤌🏼💋
Hey Meg,
Happy Friday!!☀️🐰 Thanks so much for making this recipe and sharing your feedback, love to hear that it was delish! xT
Oh yum and so, so easy. The lime is a must! Enough broth left that I can add more noodles and go again!
Hey Olga,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Hello! Can I make this in a slow cooker? x
Hey Brennagh,
Sure, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
I want to make this for my mother in law who is vegetarian- Do you think this would be good without chicken? Would you suggest anything instead of that to make it vegetarian?
Hi Sonya,
I might add some other veggies that your mother in law enjoys:) Please let me know if you have any other questions! xx
I make a vegetarian version. Sometimes I just add more veggies, sometimes tofu, sometimes chickpeas. All good. It is a family favourite.
Thanks for sharing Wendy!!
My family loved it! It scored 10 out of 10 at the dinner table! I was asked to make it again!
Hi Patricia,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx
wow, this was a big hit .. I cut back on the red curry paste because of past experience with too much heat to 1 tbsp, and a little less soy and fish sauce .. added a jammy egg on top .. this will go on my regular rotation , and maybe even for company . Platt to try with shrimp instead of chicken ..nice work tieghan, j platt
Hi John,
Wonderful!!🍀 I love to hear that this recipe turned out well for you, thanks so much for trying it out:)
Obsessed with this ramen, and really all of your recipes that I’ve made so far!! This came out a lot spicier than I expected but I’m still loving it! Wondering if it has something to do with the red curry paste being oil free? I still used 1/3 cup, which is almost the hole jar.
Hey Leah,
Wonderful!!🍀 I love to hear that this recipe turned out well for you, thanks so much for trying it out:) I only used 1/4 cup of the red curry paste, so maybe reduce that next time and that should help! xx
5+ stars!! Wow! Made this tonight! Incredible flavors! This will definitely be a staple in our family!! AND it was sooooo easy! I made the noodles separate and added individually to our soup bowls. Thanks Tieghan!! ♥️
Thanks so much Wendy! I am so glad to hear this dish turned out well for you and appreciate you making it! xx
This recipe is SO easy and absolutely delicious. I made it once and copied and pasted the link and immediately sent it to three friends.
Hey Diana,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊
Delicious. Quick. Easy. Thanks for always having great recipes.
Hey Jenn,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
Yum! Yum! Yum! Such delicious ramen! Thank you for this keeper of a recipe!
Hey Robin,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
Am I able to make this is a normal soup pot?
Hi Amanda,
You bet, just follow the stove top instructions listed above:) Please let me know if I can help in any other way! xx
Hi lady!
How many does this serve?
A
Hi there,
This recipe makes 6 servings. Please let me know if you have any other questions! xT