Easy Vegetarian Thai Peanut Noodles are made in the Instant Pot in under 30 minutes. These noodles are loaded with fresh vegetables tossed in homemade peanut sauce, making it a perfect meal for a busy weeknight dinner. It's as good as a takeout.
If you love Thai food like we do and don’t always want to head out to a restaurant, these Thai Peanut Noodles are just the thing. They’re on repeat in our house some weeks because they’re so easy, so delicious, and need hardly any prep. Honestly, we made them three times just last week.
This easy vegan peanut noodles and Thai pineapple fried rice taste just like something you’d order at a Thai restaurant, but you get to enjoy them at home and know exactly what goes into the bowl. You can also customise them easily with extra protein if you like.
Jump to:
And if you enjoy vegetarian Thai recipes, we’ve got more on the blog that you’ll love, from our 30-minute Vegetarian Thai Red Curry and Vegetarian Thai Green Curry to our Vegetarian Pad Thai.
Why You'll Also Love This Recipe?
- Quick & Easy: It comes together in under 30 minutes. You only need 5 minutes of prep and about 11 minutes of cooking time.
- One-Pot Convenience: Everything cooks in one pot, so there’s less cleaning and it’s almost completely hands-off.
- Plant Friendly: The recipe is naturally suitable for both vegans and vegetarians.
Sandhya's Top Tips & Tricks
- Use linguine or spaghetti for the best al dente texture in the Instant Pot. They hold the shape well in these Asian noodles.
- Make the Thai Peanut Sauce from scratch using the recipe below. It takes less than a minute. It's authentic and delicious as both a cooking and dipping sauce.
- Skip soft veggies in the Instant Pot Pressure cooker, as they’ll lose their texture.
Ingredients
- Noodles - I prefer to use Linguine or Spaghetti pasta instead of Pad Thai. These noodles work really well to stir up a quick thai peanut noodles in Instant Pot. I like the noodles to an al dente consistency.
- Spring Onions - I use both the green and white stalks of Green Onions work really well.
- Vegetables - I use Red Pepper & Carrots.
- Fresh Ginger & Garlic or substitute with ginger garlic paste.
- Thai Peanut Sauce - I use creamy peanut butter, sriracha sauce or any other hot sauce, brown sugar, soy sauce and ginger powder. Together, they also make a delicious dipping sauce and salad dressing.
- Garnishes - I like adding Green Onion, Peanuts, Lime Juice. They add all the extra crunch and flavor to the noodles.
Substitutions & Variations
- Onion - You could use white onion or shallots too.
- Veggies - You can also use rainbow colored vegetables like broccoli, asparagus, snow peas and even some bean sprouts too.
- Protein - Add plant-based protein like edamame beans or air-fried tofu. You can also add scrambled egg (cook in saute function, remove and add it back at the end)
How to Make Vegetarian Thai Peanut Noodles in Instant Pot?
Step 1: To make Instant Pot Thai Peanut Noodles, first heat oil in the Instant Pot on Saute mode. Add ginger garlic, onion, carrots and pepper.
Step 2: Add the ingredients for the peanut sauce and stir to combine into a smooth sauce.
Step 3: Break the noodles in half and add to the pot.
Step 4: Add enough water to cover the noodles. With the back of your ladle, press the noodles until they are just covered with water.
Step 5: Secure the lid, seal the valve and pressure cook HIGH for 5 minutes. Quickly release the steam.
Step 6: Remove the lid after the valve drops and carefully stir the noodles, sauce and vegetables with the tongs.
Add the garnishes and serve.
Tip: Sometimes there is some excess water left. But it gets absorbed as you stir the noodles.
Storing Leftovers
Instant Pot Thai Peanut Noodles are best fresh, but they keep well in the fridge in an airtight container for up to 3 days. To reheat, warm gently in a pan or microwave, adding a splash of water if needed.
I don't recommend freezing the Thai Peanut Noodles.
Recipe FAQ's
Use Pad Thai for this recipe instead of linguine or spaghetti.
Always check the packet instructions for cooking times. 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, which is about 5 minutes.
Use just enough water to cover the noodles. As a guide, use 1.5 cups of water for 8 oz of noodles and 1.75 cups of water for 9 oz (250 g) linguine. This gives you perfectly cooked noodles without excess liquid, especially for dishes like Vegetable Thai Peanut Noodles.
Yes. This recipe works well with gluten-free noodles, especially fresh rice noodles, which are commonly sold in the refrigerated section of Asian supermarkets. They cook quickly and are naturally gluten-free, making them an excellent substitute.
More Easy Vegetarian Instant Pot Recipes
Ingredients
- 250 g Linguine Pasta broken into half
- ½ Cup Green Onions finely chopped
- ⅔ Cup Red Pepper sliced
- ⅔ Cup Carrots sliced
- 1 ¾ Cup Water
- 1 tablespoon Garlic minced
- 1 tablespoon ginger grated
- Salt to taste
Thai Peanut Sauce
- 1 tablespoon sesame oil
- 3 tablespoon soy sauce
- 2 teaspoon brown sugar
- 2 tablespoon Sriracha Sauce
- ¼ cup creamy peanut butter
- ½ teaspoon Ginger Powder
Garnishes (to your liking)
- Seasame Seeds as needed
- 2 tablespoon Green onions sliced
- 3 tablespoon fresh coriander leaves
- Juice of 1 lime
- 2 tablespoon salted roasted peanuts crushed
Instructions
- Press Sauté on your Instant Pot. Once it displays, add oil and ginger garlic. Sauté for 30 seconds.
- Add the Onions, red pepper & carrots and saute for another 2 minutes. Slowing push the vegetables to one side.
- Add the soy sauce, sriracha, peanut butter, brown sugar, ginger powder 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 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.
- Secure the lid, seal the valve and pressure cook HIGH for 5 minutes. Quick Pressure release the steam.
- Remove 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.
- Add the lime juice and the remaining garnishes - sesame seeds, crushed peanuts and coriander leaves.
- Serve them hot and garnish with more crushed peanuts, sesame seeds and coriander leaves.
Video
Notes
Expert Tips
- Use linguine or spaghetti for the best al dente texture in the Instant Pot. They hold the shape well in these Asian noodles.
- Make the Thai Peanut Sauce from scratch using the recipe. It takes less than a minute. It's authentic and delicious as both a cooking and dipping sauce.
- Skip soft veggies in the Instant Pot Pressure cooker, as they’ll lose their texture.
- Use just enough water to cover the noodles. As a guide, use 1.5 cups of water for 8 oz of noodles and 1.75 cups of water for 9 oz (250 g) linguine.
Michelle Lopez says
Can you doubke this recioe? If so, what's the cook time?
Sandhya's Kitchen says
You can double the recipe for Instant Pot Thai Peanut Noodles. Whether you half the recipe or double, the cook time will remain the same.
Tatiana says
Wow, this was super simple to make and delicious. The entire family absolutely loved it. I did substitute the noodles because I didn’t have the ones the recipe called for but it was still great. I love the kick the sriracha sauce gives it
Sandhya's Kitchen says
How wonderful Tatiana. These Vegetarian Vegan Thai Peanut Noodles are just one pot and comes together easily. The hot sauce is totally necessary for the right kick of flavors.
Amber P says
If I want to add chicken to this recipe do I cook it in the IP before adding everything else? Ideas on temp and time?
Sandhya's Kitchen says
Hi Amber,
I had a little google for you. You can cook the chicken for 2-3 minutes after adding oil. Cook the rest of the recipe as normal.
Depending on the type of pasta noodles you are using, work on your cook time.
olivia bufo says
Can I used rice noodles? And if so would I still cook at 5 minutes?
Sandhya's Kitchen says
If you are using rice noodles, you really don't need to pressure cook or add them after cooking the rest of the ingredients. Rice noodles can get mushy due to over cooking.
Hilary says
Just tried this recipe. Very easy and yummy. I loved adding in veggies I had on hand.
Sandhya's Kitchen says
Thats fab to know Hilary! Thank you for the feedback - glad you loved it.
Sandra says
Thank you for sharing your recipe. I love Thai food
Could you please tell me what soy sauce you use in this recipe?
I never know if I need the light or the dark one.
Sandhya's Kitchen says
Heyy Sandra, I have used Dark Soy Sauce in this recipe. Depending on how much flavor you like, you can choose between dark or light.
Sandra says
Thank you 🙂
Maureen says
I made this recipe with the addition of fresh cooked shrimp after the pressure cooking. This recipe is delicious and a keeper!
Sandhya's Kitchen says
Thank you very much Maureen.. SO delighted to know your Thai Peanut Noodles turned out so delicious with Shrimps too!
Michelle says
I’ve made this recipe several times already! It’s easy to make with ingredients I already have on hand and it’s extremely delicious! Definitely a go-to recipe!
Sandhya Hariharan says
Thank you so much Michelle. Your peanut noodles looked fabulous on Instagram.
Ivana says
I just got an instant pot and I followed your exact directions — turned out amazing, thank you!
Sandhya Hariharan says
That is amazing to hear!! Thank you Ivana... I'm absolutely thrilled.
Ashley @ Sweetpea Lifestyle says
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!
Katherine says
I love peanut noodles - and so handy in the IP!
Ksenia Prints says
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
Demeter says
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!!
Sandhya's Kitchen says
These are super quick and super delicious. I can resort to them, whenever I need a wholesome One pot meal.