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  • Writer's pictureSarah Anderson

Thai Peanut Chicken Ramen

Updated: May 30, 2022

Savory Thai Peanut Chicken Ramen

I have seen many ramen recipes online recently and have always wanted to make them, but I have gotten intimidated by the ingredients. Well, after saving Half-Baked Harvest's video of the recipe on Instagram, I finally tried it! You can check her recipe out here.

Little did I know that she even offered an InstaPot version of her recipe! It was so simple. If you love peanuts or peanut butter you must try this recipe! As usual I slightly modify the recipe to add either a healthier substitute or more protein.

Thai Peanut Chicken Ramen


  • 4 cups of No Salt Added Chicken Broth

  • 13.5 ounces of Lite Coconut Milk

  • 1/4 cup Low Sodium Soy Sauce

  • 2 TBSP of Fish Sauce

  • 1/4 cup Red Thai Curry Paste

  • 1/3 cup Creamy Peanut Butter

  • 2 TBSP of Honey

  • .91 lbs Boneless, Skinless Chicken Breast

  • 248 grams Bella Mushrooms, Sliced

  • 385 grams Red Bell Peppers, Chopped

  • 1 Tsp Minced Ginger

  • 1 Tsp Minced Garlic

  • 2-6 Squares of Ramen Noodles

  • 3 cups Baby Spinach

  • 2 TBSP Lime Juice

  • Chopped Peanuts for Serving

  • Sesame Oil for Serving

  • Sesame Seeds for Serving

InstaPot Directions:

For the stove top directions check out Half-Baked Harvest's website here.

  1. Combine Chicken Broth, Coconut Milk, Fish Sauce, Soy Sauce, Curry Paste, Peanut Butter, Honey, Chicken Breast, Mushrooms, Peppers, Ginger, and Garlic in the InstaPot.

  2. Cover and Cook on High Pressure for 10 minutes. After cooking, use the quick release and release steam.

  3. Set InstaPot to saute. Shred the chicken breast.

  4. Stir in Noodles, Lime Juice, and Spinach. Let sit for 5 minutes. until noodles are soft.

  5. Serve and Enjoy!


I would recommend storing the soup and noodles separately. Heating soup, then adding in noodles before serving, letting noodles sit in soup 3-5 minutes to soften.

If you store the noodles and soup together the noodles become mushy.

Nutrition Information:

Recipes makes 6 servings, each serving is about:

380 Calories

30.3 grams of Protein

27 grams of Carbohydrates

17.1 grams of Fat

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