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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 sounds delicious, but curious how do you cook the chicken before adding it to the broth?
Hey Alix, there is no need to pre-cook the chicken. It will cook fully in the broth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Best ramen ever! I made this on the stovetop, not only was it super easy but it was delicious! I made the noodles separately and then added them to the individual bowls so I could keep the leftovers separate. Can’t wait to make this again and eat the rest tomorrow 🙂
Thank you Sara! I am so glad you loved this recipe!
Made this for dinner tonight and normally my husband snivels when I make soup. I was extra excited as this was an instant recipe and I just got one. So easy to follow and make. My husband loved it and shared some with his friends (almost didn’t leave me any). Said it was full of depth and flavor. I agree it was really good esp for how easy it was to prepare.
Thank you so much! I am so glad you and your husband loved this soup, Alex!!
Oh my gosh, made this tonight and it’s going to be a new go to for me. And it takes a special combination of ease + taste for me to deem it a go to. Followed the recipe just as stated. Was a little scared by the amount of Red curry paste but it was perfect for me, a spicy lover (and my husband that doesn’t like things too overwhelmingly spicy). Thanks for sharing, I LOVE!
Thank you Hannah!!
This looks amazing! Can it be made in a regular crock pot instead of an instant pot?
Yes, just follow the directions for the instant pot only slo cook for 4-5 hours on low. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Really good! Unfortunately I didn’t have fish sauce and thought I did. I used more soy sauce, I think the dish could have used the funkiness of the fish sauce. So, don’t skip the fish sauce! 🙂 Otherwise, it’s warm and comforting and still really good. Thanks!
Thank you so much Michelle! I hope you try this again with the fish sauce!
Delicious! Comforting! Super Easy! Will definitely make again 🙂 My only regret is that I forgot to buy peanuts to put on top. I think the addition of a crunchy texture would have made it that much better (so don’t pull a me and forget them)!
Hi Britton! I am so glad you loved this and I hope you love it even more with the peanuts on top! Thank you so much!
I am so happy to have found your website! I made this peanut curry last night and it was so unbelievably delicious! I’ve been searching for a delicious peanut curry recipe for years now and finally I’ve found it!! Thank you so so much! Really excited to try your other recipes!
Hi Lindsay! I am so glad you loved this recipe! I hope you love every other one you try as well! Thank you!
This soup is amazing! Loved it! I followed the recipe to a T except used no sodium chicken broth instead of low sodium. It was still salty enough with the soy sauce and fish sauce.
I am so glad you loved this soup Jodi! Thank you so much!
This recipe is great and very easy to make and won rave reviews from everyone in the family. I will mention that I used boneless chicken thighs and increased the amount from 3/4 lb. to just under 1.25 lbs. and it still seemed a little light on meat. You may or may not find that this is the case but I was feeding two men one of which was a teenage boy. Next time I’ll probably add at least 1-1/2 lbs. of chicken to the recipe. I also added additional fresh ginger to the above recipe (can’t have too much ginger).
Do yourself a favor and make this delicious meal on a cold winter night, you’ll be glad you did.
Success for the entire family!! I didn’t have Ramen noodles so I decided to go with brown rice instead. It was delicious. Can’t wait to eat the leftovers tomorrow!
Thank you so much Joanne! I am so glad you loved this recipe!
Soooooo good! I can’t wait to make it again!
I am so happy to hear that Tara! Thank you so much!
Thank you for a delicious ramen recipe! I made it once exactly as written, perfect. I’d like to make again, would frozen chicken work in the instapot with this recipe? If so, how much would you adjust the cooking time? Thanks for your help! 🙂
HI! I would double the cooking time if using frozen chicken. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much!! xTieghan ?
This was ah-mazing! I added lemongrass and Thai chilles, which enhanced the flavour, and I absolutely loved this!
Thank you so much Ashley! I am so glad you loved this recipe!
I made this for dinner when we had some friends over. It was a huge hit! My girlfriend was texting me the next day for the recipe. This is definitely going to be one of my go to recipes from now on.
That is so amazing! I am so glad everyone loved this recipe, Marissa!