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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.
Hi, any recommendations for making this vegetarian/vegan?
Hey there,
Sure, I would omit the chicken and use tofu or some additional veggies that you enjoy, that will work nicely for you! I hope you love this recipe! xT
Made this tonight for the first time and it was very tasty. I followed the recipe exactly, other than adding bean sprouts at the end, and plan to use the recipe again. Just wondering though, how does one follow the recipe and cook the noodles in the soup and also follow the recommendation to keep the noodles separate so they don’t soak up all of the broth? If I cook the noodles separately, and only want to serve 2-3 servings, should I mix the noodles and soup together in another pan? Any thoughts on the ratio of noodles to the rest of the soup?
Hey Doug,
Happy Monday!! I appreciate you giving this recipe a try and your comment, love to hear that it turned out well for you! If you are going to enjoy the entire recipe, adding the noodles to the broth as directed is just fine to do. If you want leftover, I would cook the noodles on the side and then add to the broth when serving. The serving size is really your preference, but I would say about 1 square per 2 people. I hope this helps. Xx
Used the instapot and it was amazing. Added in carrots, pea pods and arugula just because we had them. So good!
Thanks so much, Susan:) So glad to hear that this recipe was a hit! I appreciate you making it:)
Can you freeze this soup? This is my all time favorite soup and I want to bring it to the cottage next week but I would prefer making it at home.
Hey Evelyn,
Totally, I would just keep the noodles out:) Let me know if you have any other questions! xT
I Love this soup. I’ve made it many times. I make it on the stove. I leave out the chicken sometimes and add more veggies and it’s delicious. Usually we do 2 squares of ramen and eat all the noodles so I make white rice and put the left overs with that just to mix it up.
Hey Rachel,
Thanks so much for making this recipe so often and your feedback! Glad to hear it is always enjoyed:) xT
Holy bananas this is good. It’s definitely going on the regular rotation. I’ve done it both in the instant pot and on the stove. On the stove I didn’t do it with the raw chicken, I just added shredded rotisserie chicken at the end and it was even faster! I also cooked the noodles separately, which worked out better for me. Personally I’m partial to the stovetop method. Also, I’m usually one to add something to a recipe to make it more flavorful, like I anticipated wanting to add more fish sauce and maybe some chilis, but this was amazing as is. Last time I didn’t have enough spinach so I supplemented with Napa cabbage, which was also great. Lots of ways to add versatility with the vegetables. Really happy I found this!
Hey Beth,
Thanks so much for trying this recipe and your feedback! Glad to hear it was enjoyed:) Thanks for sharing all of your detailed notes! xT
Awesome. Make it regularly! Would love to see even estimated nutritional breakdown. Particularly interested in protein and sodium count per serving. Thanks if you can help with that!
Hey Kate,
Fantastic!! Thanks so much for making this recipe and your comment, so glad it was a winner:)
Do you have any suggestions for a substitute for peanut butter? Allergic but really want to make this recipe!
Hey Lisa,
Sure, you could use another nut butter like cashew butter or if you need something without nuts, tahini or sunflower butter would also be great options! Let me know if you give this recipe a try! xT
This is my favorite HBH recipe- it is bursting with flavor and is so so comforting! Sometimes I switch it up and use cod or tilapia instead of chicken or just do a vegetarian version but any way you make it, this dish is absolutely amazing.
Hey Maggie,
Awesome!! Thanks so much for making this recipe so often and your comment, I’m so glad it is always yummy! xx
Hi Thiegan,
Thank you for this recipe that I love to cook. I thought you wrote your ingredients in metric mesure before, am I wrong?
Hi Marie,
I always write my recipes in US cups, but if you click “metric” under the list of ingredients the measurements will adjust for you:) I hope this helps! xT
Hi Thieghan,
Tank you for your answer but I can’t have it 😥 maybe because I’m not in the US… I knew I had this possibility when I was there.
Thank you again!!!
OMG this is AMAZING!!! My son tasted it and said “WOW!”
Thank you for this tasty, easy and quick recipe!!!
Hey Jennifer,
Thanks so much for trying this recipe and your comment, love to hear that it turned out well for you! Have a great Monday! xT
This has to be one of my FAVORITE recipes! So delicious, and the depths of flavors are bananas! I would pay serious money for this at a restaurant, but I don’t have to, because it’s right on my stove. Perfect dish on this cold day!
Yay!! Love to hear this Connie:) Thanks so much for making this recipe and your message! Have a great week! xT
The stock of this soup alone is gold. I made just the broth without noodles or meat and served it differently for two nights, one with dumplings boiled in and another with the chicken and noodles. So easy and super tasty, I’m a big fan!
Thanks so much Erin! Love to hear that this recipe was enjoyed! Have a great weekend! xT
Can this be made in a crockpot? I’ve done the other methods but would love a crockpot option.
Hi Theresa,
Totally, I would cook on low for 6-8 hours. I hope you love this recipe! xT
I LOVE this recipe! Took one star off because the peppers become mushy. Doesn’t make sense to me to just boil everything together for that long, so I prepare it a bit differently (for stovetop). I add the coconut milk, peanut butter (1/2 a cup instead of 1/3 as I couldn’t taste the peanut butter that much the first time), honey, and thai curry paste together in the pot, wait for the peanut butter and honey to melt down, and mix well together. Then I add the chicken broth, fish sauce, soy sauce, as well as some extra curry spices and red pepper flakes as I feel that it’s a little lacking in flavor (although that’s just my personal taste, I like a lot of flavor and spice). I mix everything together, bring to a boil, and then add the chicken and cook as directed.
Then in a separate pan I cook the peppers and mushrooms with some sesame oil, and then when they get close to being done I add the ginger and garlic and cook another minute or so. Then when the chicken is done, I take it out, shred it, and add it back into the pot along with the mushrooms and peppers. That way they don’t get mushy and have a ton more flavor! Sometimes I eat it with ramen, sometimes without. If I’m making myself a pot for the week, I cook a serving of ramen separately when I’m ready to eat and then pour the broth over it. That way if you want leftovers you don’t have the noodles sitting in the broth. Then top it with lime, cilantro, and garlic chili sauce and it’s to die for!
Super yummy! Thanks for the recipe 😀
Hi Maddie,
Thanks so much for making this recipe and sharing your detailed notes on what works well for you! So glad to hear it is always enjoyed:) xT
I love this recipe! I’ve made it multiple times ( double digits I’m sure). It’s quick and oh so full of flavours. Just wondering how it might behave if stored in the freezer? I know creams tend to separate. Does coconut milk do the same?
Hi Sheri,
So glad you have been enjoying this recipe! Sure, you can totally freeze this, I would just keep the noodles out:) I hope this helps! xT