Spicy Thai Peanut Noodles in the Instant Pot
Spicy Thai Peanut Noodles in the Instant Pot are a creamy, saucy dinner made with a rich peanut butter noodles recipe, sweet chili heat, tender Thai noodles, and plenty of vegetables for a balanced bite. This easy, best-of-both-worlds meal leans vegan and vegetarian but still feels hearty enough for kids, with a peanut sauce that tastes indulgent while staying healthy, light, and surprisingly cheap.
Equipment
Ingredients
- 1 medium green bell pepper sliced Julienne style
- 1 medium red bell pepper sliced Julienne style
- 1 large carrot peeled and sliced Julienne style
- 2 medium green onions greens and whites, chopped
- 1 cup purple cabbage chopped
- 3-4 medium sized cloves garlic pressed or minced
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 8 ounces spaghetti or similar shape
- 6 cups vegetable broth
- 1 teaspoon olive oil
For the spicy peanut butter sauce
- ¼ cup peanut butter
- 1 tablespoon white vinegar
- 1 tablespoon low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sweet chili sauce
For serving the Thai peanut noodles
- ¼ cup peanuts chopped
- ¼ cup fresh cilantro chopped or snipped
- 1 tablespoon sesame seeds
Instructions
- Set the Instant Pot to sauté and add the sesame oil. When the oil is hot, add the vegetables and sauté for 10 minutes. Add the garlic and ginger. Remove from the Instant Pot and set aside.
- Add a splash of broth to the Instant Pot to deglaze the pot. Add the remaining broth and spaghetti noodles. Break noodles in half and crisscross them so they are all in the liquid.
- Set the Instant Pot to pressure cook for 4 minutes. This will prepare the noodles al dente.
- While the noodles are cooking, add the sauce ingredients to a mixing bowl. To make saucier noodles, double the sauce. Whisk to combine.
- Quick release the pressure and drain the noodles.
- Add the olive oil to the Instant Pot and set it to sauté. Toss the noodles and vegetables in the pot on sauté for 3 minutes.
- Turn off the heat. Mix the sauce into the noodles.
- Serve topped with fresh cilantro, peanuts, and sesame seeds for garnish.
Notes
You may want to make extra spicy peanut sauce because it's delicious and the noodles are even better when they're wetter. You may want to stick some extra sauce in the fridge because the noodles do dry up a bit when they're stored, as do all noodles. It is nice to be able to stir in a little extra peanut sauce when reheating.
To deglaze the Instant Pot means to add a small amount of liquid (vegetable broth in this case) and use a wooden spoon to scrape up any dark brown bits of food that have stuck to the sides and bottom of the pot as the vegetables were cooking. You do this because these brown bits have a lot of flavor that adds to the dish, and your Instant Pot may stop cooking and display a burn error if you don't.
Nutrition
Calories: 498kcal | Carbohydrates: 69g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 1696mg | Potassium: 585mg | Fiber: 6g | Sugar: 18g | Vitamin A: 5191IU | Vitamin C: 78mg | Calcium: 87mg | Iron: 2mg
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