Dinner

30 Minute Crispy Thai Peanut Chicken Ramen Recipe

Name: 30 Minute Crispy Thai Peanut Chicken Ramen Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 pound boneless skinless chicken thighs or breasts, sliced; 2 tablespoons flour or cornstarch; 3 tablespoons salted butter, divided; 4 cloves garlic, chopped; 1 tablespoon sesame seeds; 1 tablespoon tamari or soy sauce (for chicken cooking); 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; 1 tablespoon fresh grated ginger; 2 cups chopped kale; 1 bell pepper, chopped; 3 squares ramen noodles; ⅓ cup fresh basil or cilantro, plus extra for garnish

BySana Jeannette January 19, 2026January 19, 2026

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Introduction

This 30 Minute Crispy Thai Peanut Chicken Ramen is a perfect blend of bold flavors and comforting textures. With tender chicken, creamy peanut broth, and fresh herbs, it’s a quick and satisfying meal for any night of the week.

A close-up of a white bowl filled with rich orange broth at the base, topped with a nest of light brown cooked noodles in the center, covered by a generous layer of dark brown, crispy cooked shrimp sprinkled with white sesame seeds and fine green herb pieces. Large fresh green basil leaves rest on the right side near the edge of the bowl, and delicate sprigs of green herbs with small white flowers stand on top of the shrimp and noodles. A white spoon rests inside the bowl beneath the basil leaves, and behind the bowl are black chopsticks resting on a sprig of herbs. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a soup pot, toss the sliced chicken with flour or cornstarch to coat evenly. Add 2 tablespoons of butter and heat over medium heat. Cook the chicken until crispy, about 5 minutes.
Step 2: Add the remaining 1 tablespoon of butter, 1 tablespoon tamari or soy sauce, garlic, and sesame seeds to the pot. Cook for another minute, then remove the chicken and set aside.

Step 3: In the same pot, pour in the chicken bone broth and coconut milk. Stir in the tamari, fish sauce, peanut butter, Thai red curry paste, chopped bell pepper, kale, and grated ginger. Bring to a simmer over medium heat and cook for 5 minutes, until the kale is tender.
Step 4: Increase the heat to high and bring the soup to a boil. Add the ramen noodles and fresh basil or cilantro. Turn off the heat and let the noodles soften in the hot broth for about 5 minutes.
Step 5: Ladle the soup into bowls and top with the crispy chicken and extra herbs if desired. Serve immediately.

Tips & Variations

Use chicken thighs for more flavor and juiciness, but breasts work well for a leaner option.
Substitute kale with spinach or bok choy for a different green.
Adjust the amount of Thai red curry paste to control the heat level.

For a vegan version, replace chicken with tofu and use vegetable broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if it thickens. Keep noodles separate if possible to avoid sogginess.

How to Serve

A close-up of a white pot filled with orange-yellow spicy soup with visible ramen noodles partially submerged in the broth and green leafy kale pieces floating on top; the soup has a slightly oily surface with some herbs and spices mixed in, while the pot rests on a white marbled surface with fresh green leaves blurred in the background, and a wooden spoon is partly visible stirring the soup photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of creamy?

Yes, but creamy peanut butter blends more smoothly into the soup. If using crunchy peanut butter, the texture will be a bit different but still delicious.

What noodles work best for this recipe?

Ramen noodles are traditional and cook quickly, but you can also use udon, rice noodles, or even spaghetti if needed. Just adjust the cooking time accordingly.