Thai Peanut Chicken Ramen

Luckily or hopefully I should say, this constant cold is coming to an end soon, but if it is still needlessly cold out there for you, this Thai peanut chicken ramen is packed with flavor and can be made in under 30 minutes.

When it comes to cold winter days, you can never go wrong with a bowl of soup - from sweet potato chili to Maryland crab soup to chicken manchow soup.

But one of my favorites is ramen. However I also love Thai chicken satay. So why not combine the two with the combination of peanut butter, coconut and red curry paste and noodles? My mouth is just salivating thinking about it.

Why This Recipe Works

• You can make this ramen on the stove top, Instant Pot or slow cooker. Whatever works best for you.
• It is relatively quick and easy to prepare, making it a convenient option for busy individuals or those looking for a delicious weeknight meal.
• The spice level of this Thai peanut chicken ramen can be easily customized by adding or subtracting Thai red curry paste.

Ingredient Notes

• Chicken broth - Use a good-quality chicken broth as the base for your ramen. You can use homemade or store-bought.
• Coconut milk - Full fat coconut milk gives a good mouth feel in this ramen recipe.
• Peanut butter - Choose natural peanut butter for a richer flavor. Smooth or crunchy can both work depending on your preference.
• Soy sauce - Adds saltiness and depth of flavor. Use low-sodium.
• Thai red curry paste - This is just the right amount of curry paste, but if you like more or less spice, add 1 tablespoon at a time until you get the level you like.
• Fish sauce - Give the chicken ramen a lovely earthly, umami flavor.
• Honey - Adds sweetness to balance the savory and salty components.
• Sesame oil - For a nutty aroma and flavor.
• Chicken - Use chicken breasts and cook in the broth before shredding. You can also cook separately.
• Vegetables - Add a mix of colorful vegetables like bell peppers, kale, ginger and garlic for texture and nutrition.
• Ramen noodles - Choose the type you prefer – whether it's instant, fresh, or homemade.
• Garnishes - Lime juice, cilantro and peanuts add bursts of freshness, acid and crunch.

Ingredient Swaps

As with any recipe, you can switch things up if needed. Some variations include:

• While I use broth, stock will work as well. It just has a richer flavor. And while I like chicken broth, vegetable broth can be used.
• I like coconut milk for the creaminess and flavor, but whole milk or dairy-free milk can be substituted.
• Swap peanut butter for almond butter, cashew butter or sunflower seed butter for a different nutty flavor. You can also consider using tahini for a unique twist.
• While red curry paste is traditional, you can use green or yellow curry paste as a substitute. Keep in mind that the flavor profile may be slightly different, but it can still add a delicious Thai-inspired taste to your dish.
• Substitute soy sauce with tamari or coconut aminos for a gluten-free alternative.
• I'm a fan of honey to sweeten the ramen, but maple syrup works too.
• Swap chicken for tofu, shrimp, beef or a meat substitute for a vegetarian or vegan version. You could also leftover rotisserie chicken for convenience.
• Substitute the ramen with rice noodles, udon noodles or even spiralized vegetables for a low-carb alternative.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Add all of the ingredients to a large skillet or Dutch oven, except for the noodles, lime, kale and cilantro. Bring to a boil and then reduce to simmer for 15 minutes or until the chicken is done. Remove the chicken and shred.

Add in the remaining ingredients as well as the shredded chicken and simmer for about 5 minutes or until the noodles are soft.

FAQs

Pro Tips/Recipe Notes

• Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the chicken barley soup more mouth feel.
• You can adjust the spice level by adding or reducing the Thai red curry paste. Do so in 1 tablespoon increments.
• You can replace the chicken breasts with chicken thighs if you want a more intense chicken flavor.
• If you can't find fresh ginger, replace it with 1 teaspoon dried ginger.
• Store the soup and noodles separately and add the noodles just before serving the Thai ramen. The noodles will soak up the broth and become mushy if you let them sit in the soup.

Other Soup Recipes

If you’ve tried this Thai peanut chicken ramen or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.