Instant Pot Thai Peanut Noodles

Thai Peanut Noodles is a quick and delicious spicy noodles recipe where noodles are tossed in peanut sauce and stir-fried vegetables in Instant Pot Pressure Cooker or Stovetop. Vegan and Kid-approved!

Today I am sharing how to make a Vegan Thai Peanuts noodles recipe in Instant Pot DUO60 6 QT Pressure Cooker. They are so easy to make in this instant pot and are better than takeout. It takes less than 20 minutes to make these yummy noodles. I have also shared the stovetop pot method below.

I am using spaghetti noodles in this recipe. If you are using rice noodles, then the water ratio and cooking time will change, i.e., for cooking 8 oz rice noodles, 1.5 cups of water are needed, and 3 min pressure cook time and Quick release.

Don't limit your homemade Thai peanut sauce consumption to just these spicy Thai peanut noodles. You may use it on salads, sauteed tofu, zucchini noodles, or as a dipping sauce for spring rolls.

Ingredients

• Noodles: I am using spaghetti noodles (Barilla brand) in this recipe. We have tested this recipe using whole wheat pasta & durum wheat flour pasta, but alternative pasta has not been tested. A good general rule of thumb is to cook the pasta in an Instant Pot, usually 1 minute less than half the time on the pasta box.
• Garlic and Ginger: I have used fresh minced ginger and garlic.
• Water or vegetable broth: Noodles taste the best on using vegetable broth.
• Vegetables: I have cut colored bell peppers and carrots into julienne and shredded red/purple cabbage. You could add chopped broccoli or cauliflower, green beans, edamame, or even chopped spinach or kale.
• Peanut butter: creamy or crunchy.
• Dark soy sauce: Try to use low-sodium soy sauce. If you are looking for gluten-free, use Tamari or also Coconut Aminos to replace the soy sauce.
• Vinegar: optional.
• Roasted Peanuts: You can use either store-bought or roast peanuts in the air fryer at home.
• Sweetener: Use either Maple syrup, honey, or brown sugar as a sweetener. It's optional.
• Hot sauce: Use Sriracha or red chili sauce for the heat.

Also check my Kids Lunch Box Series Posts

Thai Peanut Noodles + Blueberries + Banana Chips

How to Make Thai Peanut Noodles in Instant Pot

Combine creamy peanut butter, soy sauce, vinegar, red chili sauce or Sriracha, and maple syrup (or honey) in a small bowl. Whisk it until well blended and keep aside.

Turn on SAUTE on Instant Pot. Once hot, add one tablespoon of oil, minced ginger, and garlic, and saute for a few seconds.

Next, add the vegetable broth (or water), Thai peanut butter sauce, salt, and whisk well.

Break the spaghetti noodles into half, place them criss-cross in the pot, and make sure they are spread out and covered by the liquid.

Close the lid on the pot. Cook at High Pressure for 4 Minutes for Aldente. Generally, the time to cook pasta in an Instant Pot is usually 1 minute less than half the time on the pasta box.

Once the pot beeps, Quick Release the remaining pressure manually.

Open the lid, add all the chopped veggies, and mix everything well using a tong. Then separate the noodles if you see any clumps. Place the lid back on the Instant Pot and let it sit for 4-5 minutes. (This heat is sufficient to cook the vegetables).

Note: There is a possibility of some water being left in the pot. But don't worry; they will get absorbed as you stir the noodles.

Lastly, squeeze some lime juice and garnish with chopped roasted peanuts, cilantro, and sesame seeds. Enjoy spicy Thai peanut sauce noodles hot!

Stovetop Pot Method

• Cook the noodles in a large pot according to package directions. Drain the noodles.
• Combine creamy peanut butter, soy sauce, vinegar, red chili sauce or Sriracha, maple syrup, or honey in a small bowl. Stir well with a whisker until well blended, and keep aside. If the sauce is too thick, add 2 tablespoons of water.
• In a medium pan, heat oil, once hot, add minced ginger and garlic, and saute for a few seconds. Then toss the veggies on high heat for a few seconds.
• Add the cooked noodles and peanut sauce, Toss everything gently until well coated.
• Lastly, squeeze some lime juice and garnish with chopped roasted peanuts, cilantro, and sesame seeds. Enjoy hot!

Serving Suggestions

Thai Peanut Noodles with vegetable recipes can be eaten on their own since they are flavorful. But they also taste great with Butternut squash Soup on the side.

Variations

1. Make it Spicy: Add a few more teaspoons of sriracha or red chili sauce (schezwan sauce) for a spicier version.
2. Type of Oil: You can also use sesame oil or olive oil for this recipe.
3. Add Vegetables: You can also add vegetables of your choice, such as broccoli, snap peas, or bok choy, to increase the dish's nutritional value.
4. Add Protein: You can add a protein like crispy extra-firm tofu, or edamame to make a complete meal.
5. Type of Noodles: This recipe is made with organic durum wheat spaghetti. You can use any brand. Adjust or experiment with water and time for other types of noodles.

Tips

1. Don't Overcook: Do not overcook noodles, as they will turn mushy and soft.
2. Make sure to place the broken spaghetti noodles in cris crossway to avoid the noodles clumping after pressure cooking.
3. Try to use low-sodium soy sauce and if you are looking for gluten-free use Tamari or also Coconut Aminos to replace the soy sauce and it’s the best!

More Asian Recipes

• Vegetable Hakka Noodles
• Thai Red Curry
• Garlic Noodles
• Thai Basil Fried Rice
• Cauliflower Fried rice
• Thai Salad with Peanut Dressing

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