Instant Pot Thai Peanut Noodles
Instant Pot Thai Peanut Noodles recipe – Come on, Let’s dig into this PEANUT NOODLES 🍜 together!! I am not going to lie🙊 🙊.These 30 minutes Thai Peanut Noodles are just too good that I have made them thrice in just 2 days!!
If you guys enjoy Instant Pot recipes, don’t forget to check out my collection of INSTANT POT VEGETARIAN / VEGAN RECIPES ON MY BLOG. There is a fantastic selection of recipes from soups, main course and desserts.
We all love Thai Food, Don’t we? They are absolutely flavourful, packed with simple ingredients available in our pantry. Having enjoyed authentic Thai food at restaurants, I have always loved to recreate the recipes at home. Specially, when these authentic meals are ready from scratch in less than 30 minutes, I feel like a star mum!
I am so glad, you enjoyed my recipe for INSTANT POT THAI PINEAPPLE RICE last week. Continuing my Thai recipes series, I have got this fabulously easy Instant Pot Thai Peanut Noodles Recipe.
MORE THAI RECIPES YOU LOVE
Instant Pot Thai Pineapple Fried Rice
WATCH A QUICK VIDEO ON HOW TO MAKE THAI PEANUT NOODLES IN PRESSURE COOKER
INSTANT POT THAI PEANUT NOODLES
THIS INSTANT POT THAI PEANUT NOODLES
is VEGAN / VEGETARIAN
makes a great weeknight dinner
can be made in just ONE pot. Mess free cooking and hassle free too.
is so quick, easy and healthy.
requires no baby sitting when the noodles are cooking.
is ready in less than 30 minutes in total! Yes, our easy thai peanut noodles requires 5 minutes of preparation, 11 minutes of cooking and roughly 10-12 minutes for IP to kick off.
Before we actually head to the recipe, there are few FAQ’s always asked.
IP THAI PEANUT NOODLES – FAQ’S
How much time should I cook my noodles in Instant Pot? Always check the packet instructions for cooking your noodles. If the time mentioned is 10- 11 minutes on the packet, use the lowest time mentioned and half it. In this case, our lowest cooking time mentioned is 10 minutes and I have halved the time for pressure cooking the noodles about 5 minutes.
What is the water to noodles ratio to cook the noodles? This ratio is extremely vital to keep in mind while cooking Noodles in Instant Pot. You just need to add water that is enough to cover the noodles. For 8 Oz Noodles, you will need about 1.5 Cup & for 9 Oz ( approximately 250g ) Linguine, you will need 1.75 Cup of water.
Can I make Gluten Free Noodles? Yeah, fresh rice noodles, often found refrigerated in Asian markets, can be gluten free.
INSTANTPOT THAI PEANUT NOODLES INGREDIENTS
This One pot Noodles recipe requires some of the delicious ingredients, readily available in the pantry.
Sesame Oil
Noodles – I prefer to use Linguine or Spaghetti. These noodles work really well to stir up a quick one pot thai peanut noodles.
Onions – Stalk of Green Onions work really well. But I also love to use white onions or shallots that are diced really fine.
Vegetables – Red Pepper & Carrots add great colour splash to the noodles. Feel free to add rainbow vegetables of your choice like broccoli, asparagus, snow peas etc.
Ginger & Garlic – elevate flavours in the noodles and they are an absolute must in this recipe.
Thai Peanut Sauce is the heart of these instant pot asian noodles. This sauce consists of peanut butter, sriracha sauce or any other hot sauce, sweetener like brown sugar, soy sauce and ginger powder. Combination of such simple ingredients makes the most wonderful sauce. This Thai peanut sauce recipe can be used as dipping sauce, salad dressing or even for our IP Thai peanut noodles.
Garnishes are too good to be missed. They add all the extra crunch and flavor to the noodles apart from thai sauce.
HOW TO MAKE THAI PEANUT NOODLES IN THE INSTANT POT?
To prepare Instant Pot peanut noodles, press saute on your IP and heat . When they are hot, add oil, ginger garlic and saute until a bit of raw smell is eliminated.
Add the Onions, red pepper & carrots and saute again for another 2 minutes. Slowing push the vegetables to one side.
Prepare the peanut sauce in a bowl or just add the ingredients for the peanut sauce one by one to the IP and stir to combine into a smooth sauce.
Stir the vegetables along with the sauce to coat them well. Press CANCEL.
Add the linguine noodles to the pot. Now add enough water to cover the noodles. With the back of your ladle, press the noodles until they are just covered with water.
Secure the lid, seal the valve and pressure cook HIGH for 5 minutes. Quick Pressure release the steam.
Open the lid after the valve drops and carefully stir the noodles, sauce and vegetables with the tongs. Sometimes there is some water left, that gets absorbed as you stir the noodles.
Add lemon juice and the remaining garnishes. Serve healthy Instant Pot Thai Peanut Noodles hot and garnish with more crushed peanuts, sesame seeds and coriander leaves.
VEGAN/ VEGETARIAN INSTANT POT RECIPES FOR YOU
Instant Pot Shepherds Pie Recipe
Individual Tiramisu Cheesecake Jars
Easiest Spaghetti Aglio Olio { Instant Pot }
Dump & Start Red Lentil Tortilla Soup + Video Tutorial
INSTANT POT GARLIC MASHED POTATOES + VIDEO TUTORIAL
Instant Pot Glazed Carrots { VIDEO TUTORIAL}
HAVE YOU MADE MY ONE POT INSTANTPOT THAI PEANUT NOODLES ?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your take on this fancy takeout meal – thai peanut noodles (vegan)!
INSTANT POT THAI PEANUT NOODLES RECIPE BELOW
InstantPot Thai Peanut Noodles is fabulous One Pot Vegetarian meal that can be stirred in under 30 minutes. (Vegan, Vegetarian )
- 250 g Linguine Pasta broken into half
- 1/2 Cup Green Onions finely chopped
- 2/3 Cup Red Pepper sliced
- 2/3 Cup Carrots sliced
- 1 3/4 Cup Water
- 1 tbsp Garlic minced
- 1 tbsp ginger grated
- Salt to taste
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tsp brown sugar
- 2 tbsp Sriracha Sauce
- 1/4 cup creamy peanut butter
- 1/2 Tsp Ginger Powder
- Seasame Seeds as needed
- 2 Tbsp Green onions sliced
- 3 Tbsp coriander leaves/ cilantro
- Juice of 1 lime
- crushed peanuts
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Press Sauté on your Instant Pot. Once it displays, add oil and ginger garlic. Sauté for 30 seconds.
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Add the Onions, red pepper & carrots and saute for another 2 minutes. Slowing push the vegetables to one side.
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Add the soy sauce, sriracha, peanut butter, brown sugar, ginger powder and stir to combine into a smooth sauce.
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Stir the vegetables along with the sauce to coat them well. Press CANCEL.
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Add the linguine noodles to the pot. Now add the water and salt until the noodles are just covered. Press the noodles gently with a back of your ladle, until the noodles are just covered with water.
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Secure the lid, seal the valve and pressure cook HIGH for 5 minutes. Quick Pressure release the steam.
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Open the lid after the valve drops and carefully stir the noodles, sauce and vegetables with the tongs. There is a high possibility, there could be some water left. But they will get absorbed as you stir the pasta.
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Add the juice of one lime and the remaining garnishes - sesame seeds, crushed peanuts and coriander leaves.
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Serve them hot and garnish with more crushed peanuts, sesame seeds and coriander leaves.
I love how super easy this recipe is to get on the table! Such delicious flavors. I can see why you’ve made it so much! YUM!!
Such vibrant, beautiful photos clearly bring to life the colours and vivacity of Thai cuisine! I’m a bit fan of Thai peanut noodles and looking forward to trying this version
I love peanut noodles – and so handy in the IP!
I got an IP for my birthday! I am super late to the IP train, but this tutorial makes me think I can open the box!
I just got an instant pot and I followed your exact directions — turned out amazing, thank you!
That is amazing to hear!! Thank you Ivana… I’m absolutely thrilled.