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30 Minute Crispy Thai Peanut Chicken Ramen—better than take-out style! Quick-cooking ramen noodles in a nutty, creamy peanut broth made with coconut milk, tamari, and broth. The noodles are boiled directly in the peanut broth with bell peppers and kale. Extra-crisp sesame chicken with lots of garlic finishes this bowl of ramen off. It’s just like a dish you might find at your favorite Ramen spot but made at home! Super yummy!
September is always the best month. The nights become cozier as we inch closer to October, and my craving for warmer dinners begins to kick in. Nothing overly cozy just yet, but more of a light yet still cozy vibe.
A bowl of creamy ramen noodles will always be something I turn to when the weather cools. It just hits the spot every time. The recipe I’m sharing today is as simple and straightforward as it gets. We love it when dinner is just that! And, of course, under 30 minutes from start to finish.
These are the details
Step 1: cook the chicken
Use thinly sliced breasts or thighs, whatever you prefer. In a large soup pot, cook the chicken with butter and flour. The flour will give the chicken a light coating and create a nice crispiness!
Then, add a splash of tamari, garlic, and sesame seeds. Cook until the garlic is very fragrant!
Pull the chicken out of the pot and set it aside for later.
Step 2: make the soup
Next, using that same post, combine the broth with a can of coconut milk, tamari, fish sauce, peanut butter, Thai red curry paste, ginger, and a whole bunch of chopped-up kale. Simmer the broth for 5 minutes or until the kale is tender.
Nothing fancy here. Just mix everything and simmer to bring all the flavors together. The longer you can simmer, the more flavor the broth will have. If you plan to simmer longer than 15 minutes, add the kale before serving.
Step 3: cook the noodles
When you’re ready to eat, add the ramen noodles directly to the broth and bring the broth to a boil. Cook for a few minutes until the noodles are soft.
I love cooking the noodles right in the broth. It eliminates a step and keeps the recipe super basic and straightforward!
For the ramen noodles, I love using millet and brown rice ramen noodles (which you can find at Whole Foods, Target, and many grocery stores). They taste just like real-deal ramen noodles, but they’re much healthier, gluten-free, and vegan.
Step 4: serving
To serve, ladle the broth, noodles, and vegetables into bowls. Spoon the chicken over the noodles.
I add fresh cilantro and basil for added flavor and color. The zingy bright herbs are so yummy with the creamy peanut soup base.
To store the soup, I recommend storing the soup and noodles separately. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.
Looking for other busy weeknight-night recipes? Try these!
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Lastly, if you make this 30 Minute Crispy Thai Peanut Chicken Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear 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 tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Crispy Thai Peanut Chicken Ramen
Servings: 4
Calories Per Serving: 469 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 tablespoon sesame seeds
- 4 cups chicken bone broth
- 1 can (14 ounce) coconut milk
- ¼ cup tamari or soy sauce
- 2 tablespoons fish sauce (or additional tamari)
- ⅓ cup creamy peanut butter
- ¼ cup Thai red curry paste
- 2 cups chopped kale
- 1 bell pepper, chopped
- 1 tablespoon fresh grated ginger
- 3 squares ramen noodles
- ⅓ cup fresh basil or cilantro
Instructions
- 1. In a soup pot, toss the chicken with the flour. Add 2 tablespoons butter and set the pot over medium heat. Cook until crispy, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari/soy sauce, the garlic, and sesame seeds. Cook another minute, then remove the chicken from the pot.2. To the same pot, add the broth, coconut milk, tamari, fish sauce, peanut butter, Thai red curry paste, pepper, kale, and ginger. Set over medium heat on the stove and bring to a simmer. Reduce the heat to medium-low and simmer for 5 minutes or until the kale is tender.3. Bring the soup to a boil over high heat. Stir in the noodles, basil/ cilantro. Let sit for 5 minutes or until the noodles are soft.4. Ladle the soup into bowls and top with crispy chicken and cilantro/basil.
Amazing….will try using unsalted butter next time as was a little salty but this was an amazing quick and delicious dish!
Hi Anna,
Fantastic!! Thanks for trying this recipe and your comment, love to hear it turned out well! Happy New Year! xx
So tasty and easy to put together once I had the ingredients! Definitely will make again
Hey Alexa,
Awesome!! So glad to hear you enjoyed this recipe, thanks so much for making it! Have the best weekend! xxT
I found step 1 instructions confusing. My chicken didn’t resemble the picture in any way. And in the photos provided it looks like a pan was used, not a pot. I found it weird to add the chicken and flour at the same time and then turn on the pot (no preheat)? The flour didn’t stick to my chicken and was mushy and not crispy at all. I feel like these instructions are off?
Hi Michelle,
Thanks for trying this recipe and sharing your feedback! So sorry about your chicken and any confusion with the instructions. I find cast iron really helps me to get my chicken nice and crispy. I hope this helps for next time! xx
This dish is flavorful but turned out too salty after following the recipe and choosing the recommended ramen noodles. I would have added very little soy sauce if any to avoid the overly salty taste.
Hi Laura,
Thanks for trying this recipe and sharing your feedback, so sorry it was so salty! xx
Outstanding! Full of flavor. Enjoyed by the whole family!
Hi John,
Fantastic! I’m so glad to hear this recipe turned out well for you, thanks for making it! XxT
Delicious!
Thanks so much, Stacey!!
Is the chicken supposed to be fully cooked after first step? I doubled the recipe and my chicken never got close to crispy.
Hi Amy,
Yes, the chicken should be cooked by the end of step 1. Any chance your pot was over crowded since you doubled the recipe? That will prevent the chicken from getting crispy. xx
Is there a substitute for peanut butter?
Hi Megan,
Yes, you can use tahini or sunflower butter. Please let me know if you have any other questions! xT
No flavor.
DELICIOUS!!! Definitely spicy so be warned if you don’t like spice, I do so it was perfect! I didn’t do the chicken due to timing but will definitely make again!
Topped with friend onions, peanuts and cilantro!
Another HBH recipe for the win!
Thanks so much, Jenna! So glad to hear this ramen turned out nicely for you, I appreciate you giving it a try! xT
Do you think this would freeze well without the noodles of course !
Hi Meagan,
You bet, that will work nicely for you! I hope you love this recipe! xT