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 the 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 Thai peanut noodles. You may use it on salads, sauteed tofu, zucchini noodles, or a dipping sauce for spring rolls.
Ingredients
- Noodles: I am using spaghetti noodles in this recipe. You can use any noodles of your choice.
- Garlic and Ginger: I have used fresh minced ginger and garlic
- Water or vegetable broth
- Vegetables: I have cut colored bell peppers and carrot 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 and if you are looking for gluten-free, use Tamari or also Coconut Aminos to replace the soy sauce.
- Vinegar: optional
- 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, maple syrup, or honey in a small bowl. Stir well with a whisker until well blended and keep aside.
Turn on SAUTE on Instant Pot. Once hot, add one tablespoon oil, minced ginger, and garlic, and saute for a 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 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 everything well and separate the noodles if you see any clumps. Then, 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.
- 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 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 few seconds. Then toss the veggies on high heat for 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
- Add few more teaspoons of sriracha or red chili sauce (schezwan sauce) for a spicier version.
- You can also use coconut oil or sesame oil for this recipe.
- You can also add vegetables and protein of your choice.
- This recipe is made with organic durum wheat spaghetti. You can use any brand. Adjust or experiment water and time for other types of noodles.
Tips to Make the Best Thai Peanut Noodles
- 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 clumps after pressure cooking.
More Asian Recipes
Instant Pot Thai Peanut Noodles
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
Thai Peanut Sauce
- ¼ cup peanut butter creamy or crunchy
- 2 tablespoon dark soy sauce
- 1 tablespoon vinegar optional
- 1 tablespoon maple syrup Or honey or 1 tablespoon brown sugar, optional
- 2 tablespoon Sriracha ( Add more or less according to your taste ) or red chilli sauce
Garnish:
- ½ cup crushed roasted peanuts
- juice of 1 lime
- 1 tablespoon sesame seeds optional
- 2 tablespoon cilantro (coriander leaves)
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, 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!
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!
Notes
Variations
- Add few more teaspoons of sriracha or red chili sauce (schezwan sauce) for a spicier version.
- You can also use coconut oil or sesame oil for this recipe.
- You can also add vegetables and protein of your choice.
- This recipe was created using Organic durum wheat Spaghetti. You can also use any brand. Adjust or experiment water and time for other types of noodles.
Tips
- 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 clumps 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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Lynne says
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 says
Happy Hubby, tasty food - Happy Family 🙂 That sounds awesome Lynne, thank you for sharing your thoughts 🙂 Have a great day 🙂
Cathy says
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 says
Hey Cathy,Thanks a ton for sharing your feedback...I am so glad your family found this recipe useful.:)