Name: 30 Minute Thai Peanut Chicken Ramen Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 4 cups low sodium chicken broth; 1 can coconut milk (about 13.5 oz); ¼ cup low sodium soy sauce; 2 tbsp fish sauce; 2 tbsp honey; ⅓ cup creamy peanut butter; ¼ cup Thai red curry paste; ¾ lb boneless, skinless chicken breasts; 8 oz 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; ⅓ cup fresh basil or cilantro, roughly chopped, plus more for serving; Chopped peanuts, for serving; Toasted sesame oil, for serving

Jump to Recipe· 4.3 from 8 reviews

I am absolutely in love with this 30 Minute Thai Peanut Chicken Ramen Recipe because it’s like a warm, comforting hug in a bowl that comes together so quickly. The creamy peanut broth mixed with spicy Thai flavors and tender chicken just hits all the right notes every single time I make it. Plus, the fresh veggies and bright herbs add such a vibrant pop that keeps this dish feeling fresh and wholesome. It’s become my go-to meal when I want something satisfying but don’t have hours to spend in the kitchen.

Why You’ll Love This 30 Minute Thai Peanut Chicken Ramen Recipe

First off, the flavor profile of this 30 Minute Thai Peanut Chicken Ramen Recipe is something I can never get enough of. The richness of the peanut butter combining with the coconut milk gives a creamy indulgence without feeling heavy, while the Thai red curry paste adds a subtle spicy kick that wakes up your taste buds without overpowering the delicate balance. The hints of fish sauce and soy sauce weave in that perfect umami depth, and the fresh lime juice and basil or cilantro provide brightness that keeps each spoonful exciting.

What really makes this recipe stand out to me is how effortlessly it comes together. I love that it’s all made in one pot, which means minimal cleanup and maximum flavor development. Whether I’m using an Instant Pot or just my stove top, the timing is straightforward, and you can have this meal ready in under 30 minutes — a total lifesaver on busy weeknights. It’s ideal for cozy dinners after a long day or when friends drop by unexpectedly since it feels both special and accessible. Sharing this dish always gets rave reviews, which makes me feel like a kitchen hero every time!

Ingredients You’ll Need

This image shows a pot filled with a rich orange broth soup containing thin white noodles spread throughout. Floating on top are pieces of sliced mushrooms with a brown and white texture, green herbs, and lime wedges with green skin and light green interior. The broth looks creamy with small oil spots, and some leafy greens are visible. The soup is thick and filled with various ingredients mixing smoothly together inside the metal pot. Photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in how a handful of simple, wholesome ingredients come together to build complex layers of flavor and texture. Each component serves an essential role, from the creamy peanut butter that thickens the broth, to the fresh ginger and garlic that bring warmth and aroma, and the crunchy red peppers that add color and a slight sweetness.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Chicken broth: I always choose low sodium to control the saltiness and build flavor step by step.
Coconut milk: Adds creamy texture and a subtle tropical sweetness that pairs perfectly with Thai spices.
Soy sauce: Enhances umami depth without overpowering the other flavors.
Fish sauce: A little goes a long way to provide that authentic savory complexity.
Honey: Balances the spice with natural sweetness for a rounded taste.
Peanut butter: I use creamy to ensure it integrates smoothly into the broth.
Thai red curry paste: The heart of the dish’s spiciness and aroma.
Boneless, skinless chicken breasts: Lean protein that cooks quickly and shreds effortlessly.
Cremini mushrooms: Earthy flavor and meaty texture to complement the chicken.
Red bell peppers: Fresh, sweet crunch and vibrant color.
Fresh ginger: Adds zing and warmth with its fragrant oils.
Garlic: Gives that essential savory base to every bite.
Ramen noodles: I prefer fresh or slightly firm noodles to soak up the broth beautifully.
Lime juice: Brightens the entire bowl with acid and freshness.
Baby spinach: Adds color, nutrients, and a tender bite.
Fresh basil or cilantro: Herbal finish that elevates every spoonful.
Chopped peanuts and toasted sesame oil: Perfect garnishes for crunch and nuttiness.

Directions

Step 1: Start by combining the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and Thai red curry paste in your Instant Pot or a large soup pot on the stove. Stir everything together until the peanut butter and curry paste are well incorporated.

Step 2: Add the boneless chicken breasts, cremini mushrooms, chopped red bell peppers, freshly grated ginger, and minced garlic to the pot. Seal your Instant Pot and set it to cook on high pressure for 10 minutes, or if using the stove, bring the mixture to a simmer and cook over medium-low heat for 15 minutes until the chicken is cooked through.

Step 3: After cooking, carefully release the pressure if using an Instant Pot, or turn off the stove. Shred the chicken directly in the pot with two forks; it should fall apart very easily after cooking.

Step 4: Turn the Instant Pot to sauté mode or bring your stove top pot back to a boil. Add the ramen noodles, lime juice, baby spinach, and chopped basil or cilantro. Let it sit for about 5 minutes or until the noodles are tender and have absorbed some of the flavorful broth.

Step 5: Ladle the steaming ramen into bowls and top with chopped peanuts and a drizzle of toasted sesame oil for a final layer of flavor and texture. Serve immediately and enjoy the delightful medley of Thai-inspired tastes.

Servings and Timing

This 30 Minute Thai Peanut Chicken Ramen Recipe serves about 6 generous portions, making it perfect for a family dinner or meal prepping for the week. The prep time is approximately 15 minutes, with a cook time of around 15 minutes, bringing the total time to about 30 minutes from start to finish. There’s no additional resting or cooling time required, so you can dive straight into this comforting bowl as soon as it’s ready.

How to Serve This 30 Minute Thai Peanut Chicken Ramen Recipe

Two bowls of noodle soup sit on a white marbled surface. Each bowl has a rich reddish-brown broth filled with light beige noodles and pieces of light brown mushrooms. On top, bright green herbs and chopped greens add freshness, along with wedges of pale yellow lime. Crushed nuts are scattered on the surface and around the bowls. One bowl is white with a blue patterned rim, and wooden chopsticks with blue and white floral designs rest on its edge. The other bowl is white and dark blue. Photo taken with an iphone --ar 4:5 --v 7

When I serve this ramen, I love keeping it simple yet inviting. It pairs beautifully with crispy spring rolls or a fresh cucumber salad dressed lightly with rice vinegar and a splash of sesame oil to cut through the creaminess of the broth. For garnish, adding extra chopped peanuts and fresh cilantro or basil leaves on top adds not only texture but a vibrant visual contrast that makes the dish feel restaurant-worthy at home.

The best part is how versatile this recipe is for different occasions. I’ve pulled it out for cozy weeknight meals when I want something quick but satisfying, and it’s been a crowd-pleaser at casual dinner parties where everyone asks for the recipe. I always serve it hot and steaming to bring out the fullest flavors and aromas, and I dish the portions in deep bowls so the noodles, broth, and toppings all stay beautifully integrated as you enjoy each mouthful.

Pairing this meal with a crisp chilled Riesling or a lemongrass iced tea balances the spice and complements the peanut richness perfectly. For a non-alcoholic option, a sparkling lime soda or a ginger beer gives that refreshing lift that makes this meal feel complete and festive.

Variations

I love playing around with this 30 Minute Thai Peanut Chicken Ramen Recipe depending on what’s in my pantry or my mood. For instance, swapping chicken breasts for thighs adds extra juiciness and deeper flavor if you prefer darker meat. If you want to go vegan, I’ve had great success using firm tofu or tempeh and replacing chicken broth with vegetable broth, while keeping all the peanut and curry goodness intact.

You can also tweak the spice level by adjusting the amount of red curry paste or even adding a splash of sriracha if you want more heat. For a gluten-free version, just switch out the ramen noodles for rice noodles or shirataki noodles which soak up the broth wonderfully without altering the taste.

Another variation I adore is using crunchy veggies like snap peas or shredded carrots for extra texture, or blending the mushrooms into the broth for a smoother, creamier consistency. Cooking on the stove top versus using the Instant Pot also gives you more control to simmer longer for even more developed flavors if you have time to spare.

Storage and Reheating

Storing Leftovers

Leftovers from this 30 Minute Thai Peanut Chicken Ramen Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. I make sure to let the soup cool slightly before covering it tightly with a lid or plastic wrap. Storing the noodles separately can help prevent them from becoming mushy if you plan to enjoy the leftovers later—just add the noodles back to the broth when reheating.

Freezing

While the broth and chicken freeze well, I actually recommend freezing the soup without the noodles for best texture. Freeze it in sturdy, freezer-safe containers or heavy-duty freezer bags for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat the broth and chicken first before adding freshly cooked or leftover noodles back in.

Reheating

The best way to reheat this ramen is gently on the stove over medium-low heat. Stir occasionally, and if reheating from frozen, allow the soup to defrost fully beforehand for even warming. Avoid microwaving as it can sometimes cause the creamy broth to separate and the noodles to become overly soft. Adding a splash of fresh lime juice or a handful of fresh herbs before serving really brightens the flavors again.

FAQs

Can I make this recipe vegetarian or vegan?

Absolutely! Simply swap the chicken for tofu or tempeh, and use vegetable broth in place of chicken broth. You might also want to substitute fish sauce with a vegan alternative like soy sauce or tamari to keep the umami depth without animal products.

What type of peanut butter works best?

I prefer creamy natural peanut butter with no added sugar or salt for this recipe since it blends smoothly into the broth and allows me to control the seasoning perfectly. Avoid chunky varieties as they won’t incorporate as well when cooking.

Can I use regular curry paste instead of Thai red curry paste?

You can, but the flavor will be quite different. Thai red curry paste gives a unique spicy and aromatic flavor that defines this dish, so I’d recommend using it if you want the authentic taste. Otherwise, adjust seasoning to balance the flavor if using regular curry paste.

Is it possible to prepare this recipe ahead of time?

Yes, you can prepare the broth and chicken up to a day in advance and refrigerate it. When you’re ready to eat, simply reheat and add the noodles, spinach, and herbs at the last minute to keep everything fresh and vibrant.

What can I use instead of ramen noodles?

Rice noodles, udon, or even soba noodles can be great substitutions. If you’re gluten-free, opt for rice noodles or shirataki noodles. Just keep in mind that different noodles will have varying cooking times, so adjust accordingly to avoid overcooking.

Conclusion

I truly hope you give this 30 Minute Thai Peanut Chicken Ramen Recipe a try because it’s one of those dishes that never fails to impress while being incredibly approachable to make. It has become a beloved staple in my kitchen and I can’t wait for you to enjoy the creamy, spicy, fresh flavors that make every spoonful so satisfying. Once you try it, I’m sure it will become one of your favorite quick dinners too!