Instant Pot Spicy Thai Peanut Noodles

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?

For more Instant Pot recipes, try my Vegan Sloppy Joes that can be used as a traditional sandwich, or even a soup! Or this Easy Vegetable Lentil Soup to Feed the Lot!

Instant Pot Spicy Thai Peanut Noodles + Stove Top Directions

Course: Main Course

Cuisine: Asian

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6 Servings

Spicy Thai Peanut Noodles are made in your favourite, set it and forget it tool, your Instant Pot. Perfectly tender, perfectly delicious.

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Ingredients

• 1 tbsp avocado oil or your choice
• 3 large carrots julienned
• 1 red bell pepper julienned
• 3 cups water
• 1 450 g package Bucatini or Spaghetti

For the Sauce

• 1/4 cup creamy natural peanut butter
• 1 large lime juiced
• 3 tbsp rice wine vinegar
• 3 tbsp tamari or soy sauce
• 1/2 tsp garlic powder
• 2 tbsp sriracha or to taste
• 1/2 tsp salt
• 1/4 tsp ground ginger

Instructions

Instant Pot Directions

• In a small bowl, combine all your sauce ingredients, using a fork to help incorporate the peanut butter. Set aside.
• Turn your Instant Pot to sauté mode, add the oil, carrots and red pepper and sauté until softened, about 5 minutes. Then add the sauce and water, and give it a stir.
• Now break your noodles in half and place inside your Instant Pot Make sure your noodles are covered with the water by gently pushing them down with a spatula if needed.
• Close the lid, and turn the valve to seal, set at manual pressure for 4 minutes.
• Quick release, 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, using a fork to help incorporate the peanut butter. Set aside.
• In a large skillet, add the oil, carrots and red pepper and sauté until softened, about 5 minutes. Then add the green onion, sauce, and half a cup of water and let simmer for another 5-10 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 your sauce mixture over your pasta, mix well, and serve.

Calories: 393kcal | Carbohydrates: 64g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 893mg | Potassium: 413mg | Fiber: 4g | Sugar: 5g | Vitamin A: 114.3% | Vitamin C: 40.7% | Calcium: 4% | Iron: 9.1%

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