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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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I would like to formally complain because this recipe has now ruined me for my favorite soup at my local Thai restaurant 😜 This is absolutely delicious!! I made it on the stovetop since, for something like this, the instant pot takes about the same amount of time anyway. LOVED THIS! The fate of my favorite Thai restaurant is on your hands!!
Lol ooops!! Thanks so much for making this ramen, Melissa! So glad to hear it was such a winner:) xT
What do when my noodles soak up all the broth
Hi Sawyer,
You’ll want to add the noodles just before serving so they don’t soak up the broth too quickly. Please let me know if I can help in any other way! xT
Omg this is awesome! Thought the amount of peanut butter was too much but, no it isn’t. Substituted Daring Cajun plant based chicken and used some Chinese broccoli with its leaves instead of the spinach, sautéed all the veggies before adding. Will definitely make again.
Thank you for the input Ann! I really appreciate it! xT
My family loved it & super easy. I threw in a frozen chicken breast in the insta pot & 10 mins later, it was cooked & ready to shred. The base is a bit creamier, so I think I’ll serve the leftover over rice. Great recipe, thank you!
Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT
Delicious recipe! I have had it with chicken and would like to try making it with tofu. Any suggestions on how best to do that (stove top)?
Hi Katie! I really don’t work with tofu very much so I can’t say for sure! xT
one star off because the peppers get a little mushy. Otherwise this is awesome. So delicious!
Thank you for the feedback Nikki! I appreciate it! xT
Absolutely love this recipe. So flavorful and yummy. My daughter’s frequently request this recipe and I’m happy to oblige.
Thank you for giving this recipe a try! Hope you have a great rest of your week! 🙂 xT
This is a favourite on a freezing cold winter night. The broth is so delicious!!
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
Made this last night following the stovetop recipe as written (using chicken tenderloins), and oh my goodness… Delicious!!! We will be making this again and again. Thank you!
Thank you sooo much Teri! Love to hear that! xT
This recipe is amazing! Made it last year and with sub-zero temps, it’s a perfect warm dish on a cold winter’s night. Made last year with cilantro but this year with basil—prefer the basil to be honest.
Thanks so much Lynn! 🙂 xT
I love this one! I actually think the leftovers are better than fresh. So easy and will be a repeat in my house!
Hi Molly! Thanks so so much! Always love to hear when a recipe is enjoyed! Have a great weekend 🙂 xT
Delicious and easy! So glad I tried it – will definitely be making this a lot!
Hi! I’m so so glad you enjoyed this recipe! Thank you for trying it out! xT
This is a wonderful recipe. I used bonein chicken thighs and let it simmer util chicken was cooked through. I removed the thighs and cut up the meat and added to soup. I used quite a bit more ginger,garlic and honey too. The soup was delicious the night I made it but exceptional the day after. Thank you for a lovely soup recipe,
Hi Lee! Thank you so much for giving this recipe a try! So glad to hear you enjoyed it! xT
This has truly become a cherished recipe in my collection. It has effortlessly secured its spot as my ultimate go-to for quick weeknight dinners, offering unparalleled flexibility with various veggies and protein choices. The broth, in particular, is a culinary masterpiece. Heartfelt thanks for generously sharing this exceptional recipe!
Wow, thank you SO much Lisa! Thank you for trying out this recipe! xT
I absolutely love this recipe, I make it at least once a week. One of my favorite changes to make is grabbing one of the blue dragon red Thai curry kits from the grocery store and dumping that into a crockpot with the chicken broth, fish sauce, peanut butter, soy sauce, ginger, and garlic. Then let it cook into a rich broth for a few hours. You could add the chicken in as well, or do some pork belly bites on top. The great thing about this recipe is that it’s a great base for all the tweaks you could want. I’ve even combined this with one of tiegans other ramen recipes- the one with chunks of butternut squash- and it’s a showstopper!
Thank you for trying out this recipe! So glad to hear it was enjoyed! xT
I’ve never even had ramen before so I don’t know what possessed me to make this but we loved it!!!
Thanks so much Suzanne! xT