Name: Thai Peanut Noodles {Instant Pot}
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Ingredients: 8 ounces spaghetti; 2 tbsp sesame oil; 3 large garlic cloves (minced); 2 tbsp fresh ginger (minced); 1/2 red pepper (thinly sliced); 1/3 cup honey (or agave syrup for vegan version); 1/3 cup peanut butter; 1/3 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)

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.

Peanuts are also common in many South African dishes. I recently discovered fufu, which is a Ghanaian tomato and peanut based stew.

I never would have thought to pair these ingredients together, but it’s pretty amazing. Check out this recipe if you want to make your own vegan version.

These Thai peanut noodles aren’t quite as adventurous as fufu, but they are definitely a 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!