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 a tablespoon or two of water or broth, the 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
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 natural 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 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!