Thai Peanut Noodles made in the Instant Pot! Easy one-pot weeknight meal which gets done in less than 30 minutes!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 2 tablespoons oil (I used vegetable oil)
  • 4-5 garlic cloves (minced)
  • 1 inch ginger (minced)
  • 2 medium carrots (100 grams, sliced thin)
  • 1 medium red pepper (200 grams, sliced thin)
  • 3 stalks green onion (finely chopped)
  • 2.5 tablespoons soy sauce
  • 1.5 tablespoons rice vinegar
  • 1.5 tablespoons honey (or to taste)
  • 1 tablespoon sriracha (or to taste)
  • 3 tabelspoons peanut butter
  • salt (to taste)
  • 8 oz spaghetti (broken into half)
  • 1.5 cups water (12 oz)
  • 2 tablespoons chopped cilantro
  • juice of 1 lime
  • crushed peanuts (to garnish)

Method

  1. Press the saute button on your Instant Pot. Once it displays hot, add oil and then add the minced garlic and ginger. Saute for a minute until garlic and ginger start changing color.
  2. Add in the veggies - carrots, pepper and green onion and toss to combine. You may reserve some spring onion greens for garnish.
  3. Push veggies to the side and to the center of the pot add the soy sauce, rice vinegar, honey, sriracha, peanut butter and salt.
  4. Whisk to combine the sauce. You may also combine the sauce beforehand in a bowl.
  5. Break spaghetti into half and then add to the pot. Add water until spaghetti is just covered. You may press the noodles slightly with a spatula so that noodles on top get slightly under water.
  6. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 4 minutes. The pressure valve should be in the sealing position. Do a quick pressure release.
  7. Open the pot, use a tong to mix the sauce, noodles and veggies together.
  8. Add reserved green onion greens, juice of 1 lime and cilantro. Serve the noodles with crushed peanuts on top!

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.