Next Post
Skillet Crispy Cheese Buffalo Chicken Pizza.
This post may contain affiliate links, please see our privacy policy for details.
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.
Pretty tasty but definitely don’t cook the chicken in a pot – all of the flour separates and becomes mush and then the soup gets really thick from all the flour bits floating around. Clearly in the photos on the blog show the chicken is being cooked in a pan to allow for enough room and separation. Will try again using a pan and hope for more crispy chicken results 🙂
Hi Taryn,
Thanks so much for making this dish and sharing your feedback! So glad the flavors were enjoyed, so sorry about the chicken! Have a great weekend! xx
Too salty for me. Next time, I would just add less soy sauce and less fish sauce.
Hi Nicole,
Thanks for sharing your feedback, so sorry to hear it was so salty. Thanks for trying this recipe! x
This has the potential to be great! Biggest take away is reduce the 1/4 cup of soy sauce down to 1-2 tablespoons. Also the fish sauce drop that down to 1/4-1/2 teaspoon. Now let’s discuss the timing of this “30 minute” recipe. Whoever is assigning the timings of these recipes is drinking some serious l wine dusted with crack!! Just disregard any times listed on any recipe on this site and plan for at least 1.5 hrs and you’ll be safe! 😓
Hi Jess,
Thanks for trying this recipe and sharing your feedback. Sorry to hear it took longer than expected! Wishing you a great day! x
I found this to be kind of a mess. The noodles took forever to cook and the peanut butter made everything so goopy. I was excited about the recipe but didn’t like as much as I thought it would.
Hi Shanna,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xT
Im confused abput this comment. Feels like user error…..ramen noodle squares cook very quickly, minutes, and imwo dering if you put the peanutbutter in before the soup and….fried it? It should judt dissolve into the stock as you stir.
Ive always found this recipe (old recipe (non crispy chicken only difference) to be very easy and clean.
So delicious! It was a little salty for me, so next time I will probably cut back on the soy sauce or fish sauce.
Thanks so much, Emily! I appreciate you trying this recipe and your feedback, so glad it turned out well! Xx
SO GOOD!
A couple of edits:
I added half of the curry paste (the brand I buy is super spicy and wanted to keep the heat manageable, at least for me!)
I popped the chicken under the broiler for extra crispness and sprinkled with flaky sea salt and a smidge of honey for some salty sweet goodness.
I added a teaspoon of sugar to the broth, only because thats how I usually like my curries and this worked for me.
Great recipe, so many variations possible. Thanks Tieghan!!
Hey Lauren,
Fantastic! So glad to hear this dish turned out well for you, thanks for making it! Thanks for sharing what worked well for you! xx
Adding this to our fall menu rotation! Made as written minus the fish sauce (I just don’t care for it). Only added one ramen packet at time of cooking and boiled up a second packet for leftovers to keep noodles from falling apart. I couldn’t get the chicken to crisp up for me, but it didn’t seem to matter in the end. Great flavors!
Hi Rory,
Awesome! Thanks so much for trying this recipe and your comment! Glad to hear it was enjoyed. Have a great week! x
So delicious and so much flavor! Quick and easy as well 🙂
Hey Liv,
Awesome! Thanks so much for trying this recipe and your comment! Glad to hear it was enjoyed. Have a great week! x
Just made it tonight and it was so delicious! Unfortunately I did not have any kale but followed the rest of the recipe and it came together easily. The broth is so rich and flavorful. Thank you, Tieghan!❤️
Hey Kathy,
Fantastic! So glad to hear this turned out well for you, I appreciate you making it! Happy Friday:) xT
Was going back and forth about what to make for dinner this week and your insta post inspired me to try this out! It was really good, but a little too salty for my taste. I think next time I make it, I’ll switch out the tamari for low sodium soy sauce to see if that helps. (I also opted to use the extra tamari instead of the fish sauce, so maybe that added to the saltiness.) Also, I waited to put my kale in until right before I eat it to make it crunchier! Thanks for another great recipe, Tieghan!
Hey there,
Thank you so much for trying this recipe, love to hear that it was enjoyed! Sorry about the saltiness, thanks for sharing what worked well for you:) x
Absolutely delicious, but mine turned out more creamy than broth-y and I don’t think I can separate the noodles when I put my leftovers away. Just eat as soon as possible???
Hey Ryan,
So glad to hear you enjoyed this recipe! Yeah, the noodles will still be fine, they may just soak up some of the broth! xT
fabulous. So good. Loved these flavors.
Hey Elle,
Wonderful! So glad to hear this recipe was enjoyed, thanks for making it! Have a great Monday! x