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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.
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Would this work with vermicelli?
Yeah that would be yummy! xT
Love this recipe so much! I’ve made it many times. What I love about it is how versatile it is as far as what veggies can go in…my most recent version was broccoli, carrots, corn, and spinach. Thanks, Tieghan!
Thank you so much Tory! xT
This recipe was good, but I would make some tweaks next time. The chicken was very tough, next time I would use chicken thighs. Also, the ramen had a hard time softening and thickened the broth somewhat. I purchased the same ramen you recommended. Be sure to break the noodles apart a couple minutes after adding, otherwise you end up with hard clumps. I would add another cup of broth and make the ramen in a separate pot and add it back. The broth was phenomenal. My husband said it was thai restaurant quality.
Thank you for letting me know, I really appreciate the feedback! xT
How ‘spicy’ is the Thai red curry paste? Is there something I could substitute with or use less of?
Hey! It’s not too spicy in my opinion, but you could definitely use less of it if you’d like! xT
Soooooo good! This will be going into the permanent rotation. I started with half of the Thai red curry paste and ended up using the whole amount, your right, wasn’t spicy!
Hi Leslie! Thanks so much for giving the recipe a try! So glad you enjoyed this ramen! xT
Hi Tieghan, I was wondering how much of each ingredient I am supposed to use for each part. For example am I supposed to use 4 cups of chicken broth to help cook the chicken and use 4 cups of chicken broth to make the soup part?
Hi! It’s just 4 cups of chicken broth for the whole recipe, hope this helps! xT
One of my go-to midweek meals. It’s quick, nutritious and absolutely packed with flavour! My family loves it. Love your recipes. Following all the way from NZ.
Hey Jacolette,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
Pretty good after adding all seasoning. Definitely making this again, thank you! 🥰
Hi Shelda,
Thanks so much!! I love to hear that this recipe turned out well for you and I appreciate you making it! Have a great weekend:)
One of my fave go-to recipes! Curious if you have any tips for freezing it? (Such a freezing the noodles separately?) Thank you kindly!
Hi Caro,
So glad to hear you have been enjoying this recipe! You can freeze this without the noodles:) Please let me know if you have any other questions! xT
I can’t wait to make this! Would this work in a slow-cooker for 8 hours?
Hi Ethan,
Sure, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
I wanted to make this for dinner tonight but just realized I don’t have coconut milk!! 🙁 Will milk or heavy cream work instead!?
Hi Michelle,
Yes, either of those would work well for you! Please let me know how this dish turns out for you, I hope it’s delish! xx
Absolutely phenomenal! I left out the honey bc I didn’t want it to be too sweet and it was perfect.
Hey Jill,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks a bunch for making it! xT
This is one of my FAVORITE recipes of all time – on regular repeat in my apartment! Can’t get enough
Hey Justine,
Amazing!! Thanks for making this recipe so often, I’m so glad that it is always enjoyed! xx
Second time I made this in a week. So simple (love all one pot meals) and comforting even on a drizzly Spring evening. I seared some bok choy in my Dutch oven before everything else then added it back in at the end instead of the spinach. The fam loves this and I can’t wait to make it for my friends cuz I know they’ll be blown away by the flavours
Hey Sheri,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
Love this ramen. We make it all the time. I want to serve it to my book group next week. Any suggestions for what I should serve with it?
Hey Marian,
Happy Friday!! I appreciate you making this recipe and your feedback, I am thrilled that it turned out well for you! How about one of these recipes:
https://www.halfbakedharvest.com/crispy-sesame-ginger-egg-rolls-with-sweet-chili-sauce/
https://www.halfbakedharvest.com/avocado-veggie-spring-rolls-sweet-thai-mango-sauce/
https://www.halfbakedharvest.com/homemade-vegetable-potstickers-with-toasted-sesame-honey-soy-sauce/
I hope this helps! xT
One of the yummiest things I’ve ever eaten! Made just as is, even with the ramen you suggested. Thanks!!!
Hi Lisa,
Happy Wednesday!!🌈 🐇 I am so glad to hear that this recipe turned out well for you! Thanks for sharing your feedback and trying it out! xT
This is my third or fourth time making this recipe and it is just so good! Thank you!
Hi Marna,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx