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
- 1 red bell pepper julienned
- 3 cups water
- 450 g package Bucatini or Spaghetti whole grain or gluten free if preferred
For the Sauce
- 1/4 cup smooth 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 sea 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 a tablespoon or two of water, the carrots and red pepper and sauté until softened, about 5 minutes. Then add the sauce and 3 cups of water, and give it a stir.
- Break your noodles in half and place inside your Instant Pot. Make sure they're covered with the water by gently pushing them down with a spatula if needed. Close the lid, and turn the valve to seal, set to high pressure for 4 minutes. (It will take about 10 minutes to build pressure before the pot begins couting down.)
- 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 a tablespoon or two of water, the 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.
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 your subs!
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 is right up my alley!
Thanks so much Tisha!
These noodle look so delicious, love the peanut sauce, on my meal plan!
Thanks Patty! Hope you enjoy. 🙂
You can’t beat a good instant pot dish and this one looks great!
Thanks Amy!
This looks so great! Just the right amount of heat for me and a little extra for my hubby who loves it super hot!
Thanks Beth! Hope you both enjoy.
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.
Thank you! I can’t wait to make this. I will leave a follow-up comment once I do!
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!