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Also known as, my version of glorified Ramen. This cozy Thai Peanut Chicken and Ramen Noodle Soup is a hearty dish full of vegetables and plenty of ramen noodles โ no skimping out here! Enjoy a steaming bowl of ramen on cold days this fall/winter season. Plus, thereโs no better way to say โI love youโ than your best bowl of homemade ramen.
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Soooo, you guys have had Ramen, right?
I think it is probably the most consumed food among high school and college students out there. I kind of have a feeling that if I was a normal twenty-year old, sharing a dorm with other normal people, that this said dorm would most likely be packed with Ramen.
College readers? Am I right?
Ingredients for my favorite bowl of Ramen
- Peanut oilย
- Chicken thighs or chicken breastsย
- Fresh gingerย
- Garlicย
- Sweet potatoย
- Red peppersย
- Cremini mushroomsย
- Thai red curry pasteย
- Smoked paprikaย
- Low-sodium chicken brothย
- Reduced sodium soy sauceย
- Fish sauceย
- Creamy peanut butterย
- Limeย
- Brown sugarย
- Ramen noodle soupย or actual ramen noodles
- Chopped peanutsย
- Chopped cilantroย and green onions as a tasty garnish (optional)
- sesame seeds
Kitchen Supplies
- Large pot or slow cooker/ instant pot
- Tablespoon
- Skilletย
- Heat safe bowlย
- Ladleย
- Soup bowlsย
I have not had Ramen since third grade when my mom and I discovered that our beloved noodle soup actually had not an ounce of nutritional value.
This was a huge bummer for the both us.
Like fudge, what the heck are we going to eat now. It was mid winter in Cleveland when we found this info out and if you have ever been to Cleveland mid-winter, then you know just how much we needed this soup. Seriously, all Cleveland winters NEED a good noodle soup and even though Ramen was maybe twenty-four cents and came from a bag, it was still our soup of choice.
Until we found out it really was doing nothing for us. Oh, and do not ask me why I cared about this in third grade. All I can say is that I have always been a really healthy eater. Meaning I really just only prefer good homemade food that I know what went into it. Itโs more a control thing than a healthy thing.
So we ditched the Ramen right then and there.
Whatever, no biggie. And it really wasnโt for me, but I am pretty sure my mom had some serious withdrawals. She is a noodle soup freak and by noodle soup, I really only mean noodles and broth. She takes it heavy on the noodle with a decent amount of broth, but she is good with just that. Nothing else. So, obviously Ramen was her favorite.
I had not thought about Ramen for so long, but then I got a text from my brother, Brendan. If you are somewhat new around this blog, Bren is the brother who lives in Tahoe. Well, actually I think right now he is in Salt Lake City, but I am thinking that is only for the next couple months. No actually I heard he is going to Iceland at the end of the month. I do not know, he is kind of all over the place doing his snowboarding thing. He might creep you out just a bit when you first meet him, but donโt let his bad boy image freak you out. He is honestly one of the most kind and caring guys you will ever meet. And he is a crazy fun, go with the flow, loving life kind of guy. Trust me, youโd like him.
Anyway, he text me after this post and asked for budget meals, โyou know, something I could actually affordโ.
Budget meals? Ahhh, you mean I canโt use a block of eight dollar cheese? Fudge.
One of his ideas? Glorified Ramen.
I kind of just loved the sound of that, so I went with it. I was this close (imagine me pinching my index and thumb finger together to show you how close) to titlingย this post โGlorified Ramenโ, but the logical side of my brain went with the pungent flavors in the glorified Ramen instead. So lame, I know.
I am not sure how cheap this meal actually is with all the chicken, coconut milk and Thai curry paste, but itโs a pretty dang good, and healthy too! Well, minus the Ramen noodle part, but I am told that if you donโt use the seasoning packet, which is full of sodium and MSG, and boil the noodles, that they are not THAT bad. Ah, yeah and donโt tell me otherwise or I may freak.
Obviously, if you want to make this รผber health you can swap in your favorite whole grain pasta, but make sure to cook the pasta in the soup a little longer. Oh, and this can be made on either the stove or in the crockpot. The stove is the super quick 30 minute version and the crockpot is the throw everything in, walk away for six hours and come home to dinner version. Both are just as good!
Steps for the Crockpot/ Slow Cooker version for homemade ramen โ
Step One
First, take your crockpot or slow cooker out of the attic or cabinet itโs been hiding in. Itโs go time! Once cleaned, add the
peanut oil, chicken, ginger, garlic, sweet potato, red peppers, curry paste, smoked paprika, coconut milk, chicken broth, soy sauce, fish sauce, peanut butter and brown sugar to the crockpot bowl.ย A lot of pantry staple ingredients in this dish, which we love โ keeps things easy!
Itโs that easy! Cover and cook for 6-8 hours throughout the day on the Low setting! Man, I love to slow cook. Alternatively, this can cook for 4 hours on the High setting. Try to set aside time to stir once or twice throughout the time the recipe is cooking.
Step Two
During the last thirty minutes, add the mushrooms and then during the last five minutes add the noodles. Once the noodles are cooked, serve immediately and garnish with fresh chopped cilantro, peanuts, and plenty of green onions if you wish! Reminder that you can edit this recipe โ especially the garnishes โ as you see fit. If you want to turn up the heat, add chili flakes! If basil, shallots, or scallions sound fitting โ the choice is yours. This is one of my favorite warming winter soups, especially because you can be so creative with the toppings!
Be sure to share these recipes on Instagram! I canโt wait to see your versions of this Thai Peanut Chicken Ramen.
Thai Peanut Chicken and Ramen Noodle Soup
Ingredientsย
- 2 tablespoons peanut oil
- 1 pound chicken thighs or breast or a mix, sliced (or left whole if using the crockpot)
- 1 teaspoon fresh ginger, grated (you may add more to your liking)
- 1 cloves garlic, minced or grated
- 1 sweet potato, chopped (skin removed if desired)
- 2 red peppers, thinly sliced
- 12 ounces cremini mushrooms, sliced
- 1/4 cup thai red curry paste
- 2 teaspoons smoked paprika
- 1 ounce can coconut milk, 14
- 4 cups low-sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons fish sauce
- 1/2 cup creamy peanut butter
- 1 lime, juiced
- 2 tablespoons brown sugar
- 4 packages Ramen noodle soup, seasoning packets discarded (you may also just use your favorite pasta)
- chopped peanuts, for serving
- chopped cilantro, for serving
Instructionsย
- To make this on the Stove: Heat a large pot over medium high heat. Add 1 tablespoon peanut oil and the chicken. Brown the chicken, stirring once or twice for about 10 minutes or until the chicken is cooked through. Carefully remove the chicken from the pot.
- Add another tablespoon of peanut oil, the ginger, garlic, sweet potato and peppers. Cover and cook 8-10 minutes or until the sweet potato is tender. Add the mushroom and cook 5 more minutes. Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies.
- In the meantime, add 1 cup of chicken broth to a heat safe bowl and microwave on high for 1 minute or unitll very hot. Carefully stir in the peanut butter until completely smooth.
- Add the chicken back into the pot along with the coconut milk, remaining chicken broth, soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar. Stir until the peanut butter has been fully incorporated into the soup. Bring the soup to a boil and then add the ramen noodles and cook for 3-4 minutes (if using regular noodles you will need to cook the noodle for a longer period of time, probably about 8 minutes).
- Once the noodles are ready serve soup immediately and garnish with fresh chopped cilantro and peanuts.
- To make this in the crockpot add the peanut oil, chicken, ginger, garlic, sweet potato, red peppers, curry paste, smoked paprika, coconut milk, chicken, broth, soy sauce, fish sauce, peanut butter and brown sugar to the crock pot bowl. Cover and cook for 6-8 hours on low or 4 hours on high, stirring if you can once or twice.
- During the last 30 minutes add the mushrooms and then during the last 5 minutes add the noodles (if using regular noodles you will need to cook them for a longer period of time, probably about 10 minutes). Once the noodles are cooked serve immediately and garnish with fresh chopped cilantro and peanuts.
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.
Itโs Glorified Ramen time. Slurp.
Hi Tieghan, I used to make this all the time and love it! I swear before there was an instantpot method could you please tell me if you still have the instructions?
Hey Alexandra,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
Is this the recipe you are thinking of?
https://www.halfbakedharvest.com/20-minute-thai-peanut-chicken-ramen/
Please let me know if I can help in any other way!
Made it! It was as good as I was hoping it would be and it was a hit and Iโll be making it again.
Hey Kristy,
Perfect! Thanks so much for making this recipe, I am so glad it was a hit! Have a great Labor Day weekend!
I have made this a lot over the last few years. I should have reviewed it sooner! It’s so delicious and easy. The veggies I use vary depending on what I have on hand and I don’t measure lol. I never add one clove of garlic to a recipe, though, usually a whole head, seriously. Thanks for sharing this recipe, I’ve really enjoyed it – whether I follow it precisely (did that the 1st time) or wing it.
Ps, I know this post is old but your brother sounds cute, if you’re going to double as a matchmaker you should post a picture of him ๐ lol
Hey Samantha,
Iโm grateful you make this recipe so often and took the time to comment. Delighted it always turns out for you!
Happy Thanksgiving!
Delicious! It is a family fav. Thanks!
Hi Dana,
Wonderful! So glad to hear this recipe is always enjoyed, thanks so much for making it! xx
Could I use an instant pot for this?
Hi Debbie,
Sure, I don’t see why not! I haven’t tested this, so I don’t have the exact instructions. I hope you love this recipe! xx
Definitely making this again! This was delicious!! We loved everything about it!
Hey Tammie,
Happy Friday!! Thanks a lot for trying this recipe and sharing your feedback, love to hear that it was enjoyed! Xx
Suggested substitute for coconut milk? I have everything but that! Several dairy options in my fridge.
Hi Caroline! You could use heavy cream or milk! xT
Made this tonightโฆits snowy (aGAIN!!) and this tastes soooooo good. Thanks for the creative delicious fun recipe!!
Hey Melanie,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
Made this…and it was yummy. THANK YOU!! My husband and I both had seconds, and there was only a small bowl left to enjoy for lunch the next day.
Hey Patty,
Happy Wednesday!! โ๏ธ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
I made this and it was delicious, though I swapped out the sweet potato for Brussel sprouts (halved) and I put them in first with the ginger and garlic to cook a bit longer before I added the peppers. Also I cooked the noodles separately and didn’t add any of the greens (basil, cilantro or spinach) to the main pot and each person assembled their own bowl. This worked great for leftovers as there was a lot, but it was just as good if not better the next day. But just an fyi the recipe above on the website says 1 ounce of a can of coconut milk, but I realized later the Instagram version seems to say the whole can… which is a bit confusing and I used a lot less than I think I should have done. No matter as I’ll definitely be making it again!
Hey Karen,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
This was my first HBH recipe and we were delighted!
So fresh, easy and flavorful. It was a big hit and will go on repeat in this house ๐
Thank you!
Hey Kerry,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
Hi, I just want to confirm, is it 1 oz of coconut milk? or a can?
Thank you!
Hi Kati,
Sorry for any confusion, you will want to use 1 can (14 ounces) of coconut milk for this recipe! Please let me know if you have any other questions! xT
This looks delicious & came highly recommended by a friend. If you were stuck at home and had all the ingredients except the curry paste & the sweet potato (because your family hates sweet potatoes ๐ณ), what would you sub in?
Hey Susanne,
Your family might like this recipe better, but you will want to use the curry paste:)
https://www.halfbakedharvest.com/20-minute-thai-peanut-chicken-ramen/
Please let me know if you have any other questions, I hope this helps! xx
Sounded amazing, so read all the reviews and just had to make it! Definitely lives up to the glowing reviews; delicious! One question; as jarred curries can vary in heat even with same brand/same red curry but purchased at different times, any suggestions to cut the heat? I don’t want to lose or dilute the flavor. Add more coconut milk? Omit smoked paprika? Serve over ice cream (JK!)? Thanks!
Hey Dawn,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! You could add more coconut milk and skip the paprika, that usually give heat to this dish! xx
Love this recipe!! Have made it a handful of times now. Do you know if this freezes well, minus the noodles? Expecting in April and trying to freeze a bunch of meals for after the baby comes. ๐
Hey Jackie,
Thanks so much for trying this recipe and your comment, love to hear that it turned out well for you! Yes, you could totally freeze without the noodles! Have a great Monday! xT