30-Minute Thai Peanut Chicken Ramen

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A quick and vibrant ramen bowl featuring tender chicken in a rich, nutty peanut broth with fresh vegetables and noodles. This thai-inspired noodles ready in about 30 minutes pairs creamy peanut butter, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, boneless, skinless, thinly sliced chicken breasts
• 3 tbsp creamy peanut butter
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp, grated fresh ginger
• 3, minced garlic cloves
• 4 cups chicken broth
• 4 oz ramen noodles
• 1 medium, julienned carrot
• 1 small, thinly sliced red bell pepper
• 2, sliced green onions
• 1/4 cup, chopped cilantro
• 1, cut into wedges lime
• 1 tsp sesame oil
• 2 tbsp, for garnish crushed peanuts

Instructions

1. Step 1: Heat 1 tsp sesame oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant but not browned.
2. Step 2: Add 2 sliced chicken breasts to the pot and cook for 4-5 minutes, stirring occasionally, until the chicken is opaque and beginning to brown.
3. Step 3: Stir in 3 tbsp creamy peanut butter, 1/4 cup soy sauce, 2 tbsp rice vinegar, and 1 tbsp honey, cooking for 2 minutes until the peanut butter melts and the sauce thickens slightly.
4. Step 4: Pour in 4 cups chicken broth and bring to a simmer. Cook for 5 minutes to meld the flavors.
5. Step 5: Meanwhile, in a separate pot, cook 4 oz ramen noodles according to package instructions, about 3 minutes, then drain.
6. Step 6: Add 1 julienned medium carrot and 1 thinly sliced small red bell pepper to the broth and simmer for 2 minutes until just tender.
7. Step 7: Divide the cooked ramen noodles between 2 bowls. Ladle the peanut chicken broth with vegetables over the noodles.
8. Step 8: Garnish each bowl with 2 sliced green onions, 1/4 cup chopped cilantro, 2 tbsp crushed peanuts, and a lime wedge. Serve immediately.