Instant Pot Spicy Thai Noodles + Stove Top Directions
Spicy, peanutty Instant Pot noodles are completely and utterly delicious. A great weekday meal with simple prep, and ready in no time. Stove top directions available, too.
2tablespoonslime juiceapprox. 1 large lime or 2 small
3tablespoonsrice vinegar
3tablespoonstamarior soy sauce if not avoiding gluten
1teaspoongarlic powder
1-2tablespoonssrirachause 1 for a mild spice level
½teaspoonsea salt
½teaspoonground 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.
Notes
Do not overcook your veggies when sautéing. They will continue to cook, while pressure cooking, so just a gentle sauté is plenty.Make sure to push your noodles down, into the water and sauce mixture before pressure cooking. Noodles that are sticking out, above the liquid will not cook as well.Use peanut butter that's made from JUST peanuts, without added sugar, oil or salt.Your Instant Pot noodles will keep refrigerated for 2-3 days. The noodles will absorb the sauce, as they cool. So add some moisture to your pan when reheating. Use a little broth, soy sauce or Tamari, or a splash of water with a sprinkle of salt.