Thai Peanut Noodles is a quick and delicious noodles recipe where noodles are tossed in peanut sauce and stir fried vegetables in Instant Pot Pressure Cooker or Stovetop.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Thai

Ingredients

  • 8 oz spaghetti
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 1 inch ginger (minced)
  • 2 cups vegetable broth ((or water))
  • salt (adjust to taste)
  • 1 medium carrot (cut into julienne)
  • 1/2 red bell pepper (cut into julienne)
  • 1/2 green bell pepper (cut into julienne)
  • 1 cup red cabbage (shredded)
  • 3 stalks green onions (chopped)

Thai Peanut Sauce

  • 1/4 cup peanut butter (creamy or crunchy)
  • 2 tablespoons dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup (Or honey or 1 tablespoon brown sugar, optional)
  • 2 tablespoons sriracha ((Add more or less according to your taste) or red chilli sauce)

Garnish:

  • 1/4 cup crushed roasted peanuts
  • juice of 1 lime
  • 1 tablespoon sesame seeds (optional)
  • 2 tablespoons cilantro (coriander leaves)

Method

Instant Pot Method:

  1. Combine creamy peanut butter, soy sauce, vinegar, red chili sauce or Sriracha, maple syrup (or honey) in a small bowl. Whisk it until well blended and keep aside.
  2. Turn on SAUTE on Instant Pot. Once hot, add 1 tablespoon oil, minced ginger, garlic and saute for few seconds.
  3. Next add the vegetable broth (or water), thai peanut butter sauce, salt and whisk well.
  4. Break the spaghetti noodles into half, place them criss cross in the pot and make sure they are spread out in the pot and covered by the liquid.
  5. Close the lid on the pot. Cook at High pressure for 4 Minutes for Aldente. Generally, the time to cook pasta in an Instant Pot is usually 1 minute less than half the time on the pasta box.
  6. Once the pot beeps, Quick Release the remaining pressure manually.
  7. Open the lid, Add all the chopped veggies and using a tong, mix every thing well and separate the noodles, if you see any clumps. Place the lid back on the Instant Pot and let it sit for 4-5 minutes (This heat is sufficient to cook the vegetables). Note: There is a possibility of some water being left in the pot. But they will get absorbed as you stir the noodles.
  8. Lastly squeeze some lime juice and garnish with chopped roasted peanuts, cilantro and sesame seeds. Enjoy hot!

Stovetop Pot Method:

  1. Cook the noodles in a large pot according to package directions. Drain the noodles.
  2. In a small bowl, combine creamy peanut butter, soy sauce, vinegar, red chili sauce or Sriracha, maple syrup or honey. Stir well with a whisker until well blended and keep aside.If sauce it too thick add 2 tablespoon of water.
  3. In a medium pan, heat oil, once hot add minced ginger and garlic and saute for few seconds. Then toss the veggies on high heat for few seconds.
  4. Add the cooked noodles and peanut sauce, Toss gently until everything is coated evenly.
  5. Lastly squeeze some lime juice and garnish with chopped roasted peanuts, cilantro and sesame seeds. Enjoy hot!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.