Another Instant Pot, win! These Thai peanut noodles just scream comfort food. They are spicy, peanuty, and oh so delicious! All while keeping this plant based, and under 400 calories a bowl!
If you don’t have an Instant Pot, no worries! I have also included stove top directions. The noodles come out just as good, but I do like having only 1 pot to wash. Especially on those busy weeknights! So using my Instant Pot just makes sense.
To make this dish, quickly whisk together your sauce ingredients. This one comes out quite spicy, which my husband 100% approves of! But if you don’t have a high heat tolerance or you prefer less spice, I suggest cutting the Sriracha in half. If you’re anything like my husband and LOVE heat, feel free to add even more hot sauce over your noodles.
Once your sauce is ready to go, turn your Instant Pot to sauté mode. Then add the oil , carrots and red pepper, sautéing for about 5 minutes.
Then add the sauce, your noodles (broken in half), and the water. Using a spatula, gently push the noodles down to ensure they are covered in the water. Then close the lid, SEAL the valve, and set to 4 minutes on high. When I was a newbie to the Instant Pot, I often forgot about closing the valve. Make sure to close it, or your pot will never reach pressure! Once your pot beeps the marvelous sound of completion, do a quick release, and open the lid once you’re able. Toss your green onions in the pot, and stir them in. Then serve your delicious Thai peanut noodles garnished with more green onion, crushed peanuts, or more Sriracha, if desired.
Want more Instant Pot recipes? You might also like these:
- Instant Pot Potato Leek Soup (with Stove Top Directions)
- Easy Vegetable Lentil Soup to Feed the Lot!
- Instant Pot Mushroom Risotto [V+GF]
- Instant Pot Mexican Casserole [V+GF+Oil Free]
- Perfectly Fluffy Coconut Rice – Instant Pot
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Instant Pot Unstuffed Peppers [V+GF]
- Instant Pot Vegetable Soup with Quinoa
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