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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.
This is delicious. My family of 6 all enjoyed it a lot! for the noodles, I just put them in the bottom of the bowl and ladled the very hot soup on top, then let it sit for a few minutes. they cooked up perfectly that way. No need to cook them separately, and no need to add to the big pot.
Another winner recipe from Tieghan!
Thank you so much! Hope you have a great fall season! 🙂 xT
What to substitute for the peanut butter? Severe allergy over here.
You could use almond butter if you’re not allergic to that! xT
First time making ramen not from a packet, and never going back. I assumed it’d be better then the instant ramen stuff but honestly can’t emphasize enough how much better it actually is! So excited to try more of your ramen recipes:)
Thank you so so much! xT
So good. This recipe is a keeper. Thank you
Thank you Cris! xT
My daughter in law sent this recipe, and it is truly delicious! I’ve made it several times as written, and haven’t even got a thought of substituting or changing anything. Thank you so much!
Thank you so so much for trying out the recipe! Have an amazing week! 🙂 xT
This was incredible! Really great balance of flavors and came together quickly and easily. So delicious, thank you!
Thank you so so much for giving this recipe a try! Hope you’re having a lovely week! xT
This is a great recipe!
What can be substituted for lime juice?
Hi there! You could probably use lemon juice if you have that on hand! xT
SOOOO good! This recipe lives up to the hype. It did take me a bit longer than 30 minutes to put this together, but it was still quick and easy. Followed the recipe exactly except I used a bit more chicken than called for. Would definitely make this again and again!
Thank you for giving this recipe a try! So happy to hear you enjoyed it! xT
huge hit with the teenage boys in my house! Broth was incredibly flavorful. I added some red pepper flakes because we like spice, and used bok choy instead of spinach–that’s what I had that on hand. Thanks for a great recipe 🙂
Awesome! Thanks so much Amelia! xT
Absolutely DELICIOUS!!! I made it in the instant pot, but cooked the ramen separately. I will absolutely make this again and again! Thank you for sharing this recipe!
Thank you so much for giving the recipe a try! Have a great day! xT
Wow, this is delicious! I wish I could have some always at the ready!
Thanks so much Debra! xT
Husband is allergic to fish so what would you suggest as a replacement for the fish sauce? Thanks!
Hey Amy! I would just omit it!
Can this be done in the crockpot??
I haven’t tried this in a crockpot personally, but I think following the instructions like normal and then cooking on lo for 5ish hours should work well! xT
Do you think frozen spinach could be used?
Hi there! Yep, you could totally use frozen spinach! xT
could you use tofu in place of the chicken and if so, how would you do it? Thanks!!
Hey Caroline! To be completely honest I really don’t ever work with tofu so I don’t have any recommendations for you! So sorry! xT