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 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.
In this recipe, I'm using spaghetti noodles. If you're opting for rice noodles instead, the water ratio and cooking time will vary. For 8 oz of rice noodles, you'll need 1.5 cups of water, and they should be pressure cooked for 3 minutes followed by a quick release. This is one of my favorite easy vegetarian dinner similar to garlic noodles and vegetable hakka noodles.
Don't limit your homemade Thai peanut sauce consumption to just these spicy Thai peanut noodles. You may use it on salads, air fryer crispy tofu, Thai peanut 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 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.
- 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.
How to Make Thai Peanut Noodles in Instant Pot
Thai Peanut Sauce: Combine ¼ cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons sriracha (or red chili sauce), and 1 tablespoon 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 1 tablespoon of oil, 1-inch ginger (minced), and 3 cloves garlic (minced), and saute for a few seconds.
Next, add 2 cups vegetable broth (or water), Thai peanut butter sauce, salt, and whisk well.
Break 8 oz 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, and add all the chopped veggies:
- 1 medium carrot, cut into julienne
- ½ red bell pepper, cut into julienne
- ½ green bell pepper, cut into julienne
- 1 cup red cabbage, shredded
- 3 stalks green onions, chopped
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 can be eaten on their own since they are so flavorful. You can also pair it with butternut squash soup on the side for a complete meal.
Check my Kids Lunch Box Recipes Posts
Thai Peanut Noodles + Blueberries + Banana Chips
Variations
- Make it Spicy: Add a few more teaspoons of sriracha or red chili sauce (schezwan sauce) for a spicier version.
- Type of Oil: You can also use sesame oil or olive oil.
- 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.
- Add Protein: You can add a protein like air fryer crispy tofu, or edamame to make a complete meal.
- 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.
Expert Tips
- Don't Overcook: Do not overcook noodles, as they will turn mushy and soft.
- Make sure to place the broken spaghetti noodles in cris crossway to avoid the noodles clumping after pressure cooking.
- 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
Instant Pot Thai Peanut Noodles
Equipment
Ingredients
- 8 oz spaghetti
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 inch ginger minced
- 2 cups vegetable broth (or water)
- salt adjust to taste
- 1 medium carrot cut into julienne
- ½ red bell pepper cut into julienne
- ½ green bell pepper cut into julienne
- 1 cup red cabbage shredded
- 3 stalks green onions chopped
Thai Peanut Sauce
- ¼ cup peanut butter creamy or crunchy
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup Or honey or 1 tablespoon brown sugar, optional
- 2 tablespoons sriracha ( Add more or less according to your taste) or red chilli sauce
Garnish:
- ¼ cup crushed roasted peanuts
- juice of 1 lime
- 1 tablespoon sesame seeds optional
- 2 tablespoons cilantro (coriander leaves)
Instructions
Instant Pot Method:
- Combine creamy peanut butter, soy sauce, vinegar, red chili sauce or Sriracha, 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 1 tablespoon oil, minced ginger, garlic and saute for 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 in the pot 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 using a tong, mix every thing well and 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 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 hot!
Stovetop Pot Method:
- Cook the noodles in a large pot according to package directions. Drain the noodles.
- In a small bowl, combine creamy peanut butter, soy sauce, vinegar, red chili sauce or Sriracha, maple syrup or honey. Stir well with a whisker until well blended and keep aside.If sauce it too thick add 2 tablespoon of water.
- In a medium pan, heat oil, once hot add minced ginger and garlic and saute for few seconds. Then toss the veggies on high heat for few seconds.
- Add the cooked noodles and peanut sauce, Toss gently until everything is coated evenly.
- Lastly squeeze some lime juice and garnish with chopped roasted peanuts, cilantro and sesame seeds. Enjoy hot!
Video
Notes
Variations
- Make it Spicy: Add a few more teaspoons of sriracha or red chili sauce (schezwan sauce) for a spicier version.
- Type of Oil: You can also use sesame oil or olive oil for this recipe.
- Add Vegetables: You can also add vegetables of your choice like Vegetables: You can add more veggies to the dish, such as broccoli, snap peas, or bok choy, to increase its nutritional value.
- Add Protein: You can add a protein like crispy extra-firm tofu, edamame to make a complete meal.
- 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 to Make the Best Thai Peanut Noodles
- Don't Overcook: Do not overcook noodles, as they will turn mushy and soft.
- Make sure to place the broken spaghetti noodles in cris crossway to avoid the noodles clumping after pressure cooking.
- 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!
Nutrition
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Cathy
I made this today. It was so delicious! I didn't have sriracha so I substituted with a Serrano pepper. Way better than any carry out I have ever had. 100% husband approved.
bhavana
Hey Cathy,Thanks a ton for sharing your feedback...I am so glad your family found this recipe useful.:)
Lynne
This was my first time making pasta in my instapot and I was surprised how well it turned out! The dish was tasty and got a thumbs up from the hubby. I’ll be making this again!
bhavana
Happy Hubby, tasty food - Happy Family 🙂 That sounds awesome Lynne, thank you for sharing your thoughts 🙂 Have a great day 🙂