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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.
This is absolutely delicious and we have made it several times! With just two of us, there are plenty of leftovers so that we can continue to enjoy it. I have even added more ramen noodles after reheating. Thank you for this and many other great recipes!
Hi Teri,
Wonderful!! Love to hear this recipe was a winner, thanks for making it and your feedback! Happy Holidays! XxT
Love this recipe! I made it on the stove top with 6 cups of chicken broth instead of 4 and 4 full packets of ramen noodles and it was delicious and plentiful! Quick and easy too
Thanks so much, Emily! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xx
I’ve made this recipe a handful of times & love it! It’s my go to for hosting dairy free friends as well because everyone always loves it! People are always wanting this recipe afterwards.
Hi Arika,
Happy Monday!! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed! XxT
I’m obsessed with this recipe. Super easy, incredible flavors, and freezes well (just store the noodles separately). Very easy to make gluten free with rice noodles and tamari. Carrots work well as a replacement or addition to the other veggies, and still fit the Thai theme. I’ve made this over a dozen times – my all-time favorite!
Hey Julia,
Happy Sunday!🍂🍁 Thanks a lot for making this recipe so often and your comment, love to hear it always turns out well! x
Really great recipe! Deep wonderful flavors. It took me nearly twice as long to make it than indicated, but it was very easy. Made the ramen separately so we can enjoy it a second night. It’s a keeper for sure!
Hey Nancy,
Awesome!! So glad to hear this recipe was enjoyed. I appreciate you giving it a try and your feedback! Have the best day! XxT
I’ve made this a handful of times now & it’s a family favourite! Definitely cook the noodles separately though. My toddler eats 2 bowls of this at dinner – so it has a picky eaters stamp of approval!
Hey Isabel,
Wonderful! Thank you so much for making this recipe, I am so glad your family has been enjoying it! Happy Halloween! 🎃
Such a great easy recipe I will definitely make this one again. I used your suggestion and did the noodles separately. I use the millet and brown rice Ramen noodles from Lotus foods which I have seen you suggest in a lot of your recipes and they are amazing and gluten-free!!
Hey Michele,
Thank you so much for trying this recipe! Love to hear that it turned out well for you:) Happy Thursday! xT
A family favorite!
Hi Kathryn,
Love to hear this! Thank you so much for making this recipe so often and your feedback! xT
used spinach instead of kale because thats what i had in the fridge. topped with a jammy egg and some crunchy chili oil. added brown rice ramen to the broth and its perfect. This one stands the test of time.
Hey Daniella,
Yay! So glad to hear this dish turned out well for you, thanks for trying it! Have a great day! Xx
An absolute hit! We’ve come back to this recipe again & again. It’s even toddler approved! Personally, I cook the noodles separately and just add them to our own bowls.
Hey Kayla,
Happy Fall Thursday!
Thanks a lot for making this recipe so often and your comment, so glad it always turns out nicely for you! XxT
So easy and SO delicious!
Love to hear this, Jamie! Thanks a lot for trying the recipe and your comment! Have a great day! xT
This is a staple at our house. One of my all-time favorite recipes.
Hey Meg,
Thank you so much for making this recipe and your comment:) So glad it was enjoyed! Happy Friday! xT
The flavor is outstanding. I made it without chicken and added some thin cut cabbage. I will make this again and again!
Hey Carrie,
Happy Monday! So glad to hear you enjoyed this recipe, thank you so much for trying it! Have a great week! xT
This is incredible. Just made it today for the first time but it will be a staple! The flavour is so amazing !! Thanks!
Hey Kristy,
Happy Friday! Thanks a bunch for giving this recipe a try and your comment, love to hear that it turned out nicely for you! Xx
This is so good! My husband can’t stop requesting it. My sister sent me this recipe a few months ago, and I’m currently making it for the fourth time in my instant pot. No adjustments needed. As I do with all recipes, I did add 5-6 cloves of minced garlic. Yum! Highly recommend.
Hey Rachelle,
Fantastic! So glad to hear that this recipe was a hit, thanks a lot for making it and your comment! Xx
Do you think I can leave out the fish sauce? or sub something else for it?
Hi Loree,
Sure, you could leave it out if you prefer not to use it! I hope you love this recipe! xT