These Thai peanut noodles just scream comfort food. They’re spicy, peanutty, and oh so delicious! Made in your hands off Instant Pot 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.
How to make Instant Pot Thai peanut noodles
To make this dish, quickly whisk together your sauce ingredients in a small bowl.
- peanut butter
- lime juice
- rice wine vinegar
- tamari, or soy sauce if not avoiding gluten
- garlic powder
- sriracha
- sea salt
- ground ginger
The sauce is quite spicy, I’d call this about a 7 out of 10. 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, Mr. Healthy Kitchen, feel free to drizzle even more hot sauce over your noodles.
Once your sauce is ready, turn on your Instant Pot to sauté mode. Then add a tablespoon or two of water or broth, the carrots and red pepper. Sauté for about 5 minutes, until softened.
Now pour in 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. You don’t want the noodles sticking out of the water or they won’t cook well.
Then close the lid, SEAL the valve, and set to 4 minutes on high pressure.
When I was a newbie to the Instant Pot, I often forgot to close the valve. Make sure to close it, or your pot will never reach pressure!
Once your pot beeps the marvelous sound of completion, quick release the steam valve, and open the lid once you’re able. Add your green onions to the pot, and stir them in.
Then serve your delicious noodles garnished with more green onion, crushed peanuts, or more Sriracha, if desired.
More favourite Instant Pot recipes
- Instant Pot Potato Leek Soup (with Stove Top Directions)
- Instant Pot Mushroom Risotto [V+GF]
- Instant Pot Mexican Casserole [V+GF+Oil Free]
- Instant Pot Vegan Chili (or stove top)
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Instant Pot Unstuffed Peppers [V+GF]
- Instant Pot Vegetable Soup with Quinoa
Equipment
Ingredients
- 3 large carrots julienned (thin strips)
- 1 red bell pepper julienned (thin strips)
- 4 cups water
- 450 grams Bucatini or Spaghetti whole grain or gluten free if preferred
- 3 green onions thinly sliced
For the Peanut Sauce
- 1/4 cup smooth peanut butter or crunchy is fine too
- 2 tablespoons lime juice approx. 1 large lime or 2 small
- 3 tablespoons rice vinegar
- 3 tablespoons tamari or soy sauce if not avoiding gluten
- 1 teaspoon garlic powder
- 1-2 tablespoons sriracha use 1 for a mild spice level
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger
Instructions
Instant Pot Directions
- In a small bowl, combine all your sauce ingredients and whisk together. Set aside.
- Turn your Instant Pot to sauté mode, add a tablespoon or two of water, the carrots and red pepper and sauté until lightly softened, about 5 minutes. Do not overcook, they will cook more with the noodles. Then add the sauce and the water, and give it a stir.
- Break your noodles in half and place inside your pot. Make sure they're covered with the water by gently pushing them down with a spatula if needed. Close the lid, turn the valve to the sealing position, and set to high pressure for 4 minutes. (It will take about 10 minutes to build pressure before the pot begins counting down.)
- Once complete, quick release the steam valve, then add your green onions (reserving some to garnish if desired) and give it a stir. Serve garnished with chopped peanuts, green onion, lime wedges or more sriracha if desired.
Stove Top Directions
- In a small bowl, combine all your sauce ingredients and whisk together. Set aside.
- Use a large skillet and add a tablespoon or two of water, the carrots and red pepper and sauté until lightly softened, about 5 minutes. Then add the peanut sauce, and 1 cup of water and simmer for about 5 minutes.
- Meanwhile, bring a large pot of salted water a boil, and cook your pasta according to package directions. Drain and return to the pot. Then pour the sauce over your pasta, mix well and serve.
I made these for lunch. I used almond butter instead of peanut butter and go chang sauce instead of sirhacha. They were very good. Next time I will add a little more liquid. Super easy and tasty…thank you!
Glad you enjoyed Arlene, thanks for sharing!
Made these last night, so delicious. They remind me of noodles I used to get weekly at a local restaurant. I used the stove top method and cut the sriracha in half. Thanks so much for the fantastic recipe!
Thanks so much for your feedback Lauren! Thrilled you enjoyed these noodles so much. 🙂
I love spicy food! This dish was perfect!
Thanks so much Tisha!
These noodle look so delicious, love the peanut sauce, on my meal plan!
Thanks Patty! Hope you enjoy. 🙂
This is so great! Just the right amount of heat for me and a little extra for my hubby who loves it super hot!
Thanks Beth! Glad you both enjoyed.
These noodles look delicious! Makes me want to get an instant pot!
I totally recommend one!
I made this the other day and used the stovetop method and 1 tablespoon of siracha. It was delicious and tasted almost exactly like the peanut noodles I used to get at a local restaurant. It will definitely be in my dinner rotation during the week!
Hi Linda. So glad you enjoyed this recipe and that it’s making your rotation. This is such a great weeknight meal. Thanks so much for your feedback.
I cannot find rice wine vinegar. Can I use rice vinegar instead? That is all the stores here have.
Hi Linda, yes absolutely you can. Hope you enjoy this recipe!