If you love Thai food but don't want to leave the house, these Thai peanut noodles are sure to satisfy your craving! These can be made in the Instant Pot in just five minutes, making them the perfect weeknight meal. Plus, they're vegan-friendly too!
Cooking with Peanuts!
I have never been a huge fan of peanut butter, but I do love the flavor of peanuts in more savory dishes!
Thai food is one of my favorite cuisines - see my One Pot Thai Curry Noodles or Thai Curry Puffs as evidence! And peanuts are a definitive staple in many Thai dishes.
These Thai peanut noodles are a major crowd pleaser in my house.
And with the help of an Instant Pot, this becomes a really quick and easy weeknight dinner.
Let's make Thai peanut noodles!
Start by preparing your ingredients. Mince your garlic cloves and ginger, thinly slice the red pepper, and chop up the cilantro. Aren't those veggies gorgeous?
I've always thought that the more colorful a recipe, the more delicious it will be.
Next, turn on your Instant Pot and add the sesame oil to the pot.
Now comes the time for filling your home with the delicious smells of garlic. Add the ginger and garlic and sauté.
Don't get so distracted that you let it sauté for too long though! Make sure the garlic just slightly browns, but be careful it doesn't turn completely brown or burn.
Add the red peppers and saute for a few minutes until they soften.
While you're sautéing, start mixing together your other ingredients: honey (or agave syrup for a vegan version)v, peanut butter, soy sauce, vegetable broth, and rice vinegar.
The peanut butter won't mix super well because it's so sticky, but don't worry about that because it will melt in the Instant Pot because of the high pressure. Just mix it as best you can.
Add the sauce to your Instant Pot.
Now, break your noodles in half. When noodles are cooked, they double or triple in size, so breaking them in half will not only make it easier for you to fit them in the Instant Pot, but it will be a lot easier to eat!
Add the dry noodles to the Instant Pot and push them down to liquid level.
Can you believe you're just minutes away from having delicious Thai noodles ready for dinner?
The Magic of Instant Pot Noodles
Once you have all your ingredients and noodles in your Instant Pot, put on the lid and turn the pressure valve to seal it closed. Then set the pressure on high for four minutes.
Can you believe it will only take four minutes to cook?
Once the time has elapsed, do a quick release of the pressure. And it's ready to enjoy!
Don't forget to add a little lime juice before serving. This will give those Thai peanut noodles an extra zing.
If this dish isn't spicy enough for you, feel free to add a bit of Thai green curry paste to the mix.
Serve your Thai Peanut Noodles up in colorful bowls, with a bit of fresh cilantro and extra peanuts sprinkled on top. Yum!
And for more delicious recipes, don't forget to grab a free copy of my Top 15 Reader-Favorite Recipes before you go!
Thai Peanut Noodles {Instant Pot}
Ingredients
- 8 ounces spaghetti
- 2 tbsp sesame oil
- 3 large garlic cloves minced
- 2 tbsp fresh ginger minced
- ½ red pepper thinly sliced
- ⅓ cup honey or agave syrup for vegan version
- ⅓ cup peanut butter
- ⅓ cup soy sauce, gluten-free variety if needed
- 1 cup vegetable broth
- 4 tbsp rice vinegar
- 2-4 tsp Sriracha sauce optional
- 2 tbsp cilantro chopped
- 1 lime juiced
- peanuts to garnish
Instructions
- Turn the Instant Pot on to sauté and sesame oil, ginger, garlic and sliced peppers. Stir on sauté mode for 1-2 minutes.
- Mix together honey (or agave syrup), peanut butter, soy sauce, vegetable broth, sriracha sauce, and rice vinegar. Add to Instant Pot.
- Break noodles in half and add to the pot, pushing them down to liquid level.
- If noodles are not covered with liquid, add a bit of water until the noodles are just covered.
- Turn pressure valve to sealing and set manual pressure on high for 5 minutes.
- Do a quick release when pressure cooking time has elapsed.
- Serve noodles topped with a squeeze of lime juice, peanuts, and fresh cilantro.
Wayne Newman says
Hi nicole, i dont have a prezsure cooker but tried it using a wok while microwaving the pasta . No siratcha but a tablespoon of sambal oelek substituted. Just tossed the pasta through the sauce when cooked? Worked beautifuly. Five minutes prep time, pasta took ten, two minutes to combine in the wok. This will happen again. Wayne.
Nicole says
Great idea, and I'm so glad you enjoyed it!
Anna Prager says
Are you sure there is enough liquid? For that much pasta I feel like double would be needed. I got the burn notice unfortunately.
Nicole says
It worked well for me, and I haven't had anyone email me about it yet. But the burn notice is a big problem on the newer instant pots. I picked up a second one and now get that all the time, with the same recipes I've always used. I found replacing the stainless insert with a non-stick one like this helped a lot.
Catherine says
I love my nonstick electric pressure cooler! It never fails. Not instant pot brand but it's near the same for it's capabilities and so easy to use and clean
Dawn says
This was AMAZING!!! So easy and so quick and absolutely delicious. Tasted just as good as my favorite Thai restaurant. Thank you Nicole for sharing this, it’s awesome. This is a keeper. I will definitely be making it again.
Yvonne says
This is an awesome combo of sweet and spicy! Easy to make!
Cait says
Thank you for sharing. this looks delicious! Do you have any suggestions for a sriracha substitute? I enjoy smoky flavors, but not spicy. Thank you!
Nicole says
You could definitely just leave out the Sriracha. Another alternative would be something like Cholula, which I find to be milder while still adding a nice flavor. Or substitute with a pinch of smoked paprika for a smoky flavor without spice.
priyanka says
Hi,
Wow that looks beautiful!
I love this post.
Thanks.
priyanka says
This looks amazing!
I will need to try them!
Thanks for sharing this!
Rosa says
Yummy! I love peanuts and noodles. A great combination.
Cheers,
Rosa x