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 Stove top.Vegan and kid approved!
Today i am sharing how to make Thai Peanuts noodles in Instant Pot DUO60 6 QT Pressure Cooker. They are so easy to make in this instant pot and takes less than 20 minutes.
I am using spaghetti noodles in this recipe.If you are using rice noodles both the water ratio and cooking time changes ie for cookign 8oz rice noodles ,1.5 cups of water is needed and 3 min pressure cook time and Quick release.
SERVING SUGGESTIONS
Thai Peanut Noodles with vegetables recipe can generally be eaten on their own since they are flavorful. But they also taste great with Butternut squash Soup on side.
Also check my Kids Lunch Box Series Posts
Thai Peanut Noodles + Blueberries + Banana Chips
HOW TO MAKE THAI PEANUT NOODLES RECIPE IN INSTANT POT
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.
Turn on SAUTE on Instant Pot. Once hot, add 1 tablespoon oil ,minced ginger and garlic and saute for few seconds .
Next add the 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 5 Minutes for Aldente.
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 spicy thai noodles recipe hot!
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Instant Pot Thai Peanut Noodles
Ingredients
Measuring cup used 1 cup = 250 ml
- 8 oz spaghetti
- 1 tablespoon olive oil
- 3 cloves garlic ,minced
- 1 inch ginger ,minced
- 2 cups water or vegetable broth
- salt to taste
- 1 medium carrot ,cut into julienne
- 1/2 red bell pepper ,cut into julienne
- 1/2 green bell pepper ,cut into julienne
- 1 cup red cabbage, shredded
- 3 stalks green onions, chopped
THAI PEANUT SAUCE
- 1/4 cup peanut butter creamy or crunchy
- 2 tablespoon dark soy sauce
- 1 tablespoon vinegar, optional
- 1 tablespoon maple syrup or honey or 1 tbsp brown sugar, optional
- 2 tablespoon Sriracha ( Add more or less according to your taste ) or red chilli sauce
GARNISH:
- 1/2 cup crushed roasted peanuts
- Juice of 1 lime
- 1 tablespoon sesame seeds ,optional
- 2 tablespoon coriander leaves/ cilantro
Instructions
INSTANT POT METHOD:
- 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.
- Turn on SAUTE on Instant Pot. Once hot, add 1 tablespoon oil ,minced ginger and garlic and saute for few seconds .
- Next add the 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 5 Minutes for Aldente
- 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!
STOVE TOP 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!
Notes
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