If you are looking for a quick and easy dish to whip up on a busy weeknight or weekend when you don’t feel like cooking, make these tasty Instant Pot Thai Peanut Noodles. Such a simple dish to make that uses simple ingredients and will leave you filling nice and satisfied. Once you make these tasty Thai Peanut noodles you will one to keep this recipe within reach, because you will begin to crave them on the regular.
If you want some meat with this, add some diced chicken or go more of the meatless style and just make the noodles like they are. You can also use vegetable broth if you want a vegetarian dish. Either way, this Instant Pot Thai Peanut Noodles will win over your entire family and guests. It is better than ordering take-out! Also make sure to check out my Instant Pot Shredded Beef Tacos, if you are looking for more Instant Pot Dishes to try!
Savory Instant Pot Thai Peanut Noodles
I am a huge fan of Thai food, it is always so flavorful and helps add some new elements of flavor into our meals. I love dining out, but we live in a very small town, so the option for Thai food is not gonna happen. So, if I begin to get a craving I know I have to travel far, or I can pull out my Instant Pot and get cooking. This is a one-pot Thai dish that can be made in less than 30 minutes. I can’t drive and get some in that amount of time, so I might as well whip some up.
How To Make Instant Pot Thai Peanut Noodles
Simply saute the garlic, ginger, peppers, and sesame oil for a couple of minutes. Next, you want to mix in the honey, peanut butter, soy sauce, chicken broth, and rice vinegar. Take your spaghetti noodles and break them so they are down so they are in the liquid, and cook on high for 4 minutes. Do a quick release and you have perfectly cooked peanut noodles ready to dish up for your family.
- 8 ounces spaghetti noodles
- 2 tablespoons sesame oil
- 3 large garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1/3 cup honey
- ½ red pepper, thinly sliced
- 1/3 cup peanut butter
- ½ cup chicken broth
- 1/3 cup soy sauce
- 4 tablespoons rice vinegar
- Sriracha sauce, optional (add 2-4 teaspoons with the sauce before cooking to add a bit of heat)
- 2 tablespoons cilantro, chopped
- Juice of one lime
- Peanuts, to garnish
Turn the Instant Pot on to sauté and sesame oil, ginger, garlic and sliced peppers. Stir on sauté mode for 1-2 minutes.
Mix together honey, peanut butter, soy sauce, chicken broth, and rice vinegar. Add to Instant Pot.
Break noodles in half and add to the pot, pushing them down to liquid level.
Turn pressure valve to sealing and set manual pressure on high for 4 minutes.
Do a quick release when pressure cooking time has elapsed.
Serve and enjoy!
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Serving Size:1 cup
Amount Per Serving: Calories: 260 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 958mg Carbohydrates: 34g Fiber: 2g Sugar: 18g Protein: 7g
Reasons Why Instant Pot Thai Peanut Noodles Are A Must-Make
- You get to cook them in one single pot!
- 30-minute dish.
- Less dirty dishes for you to have to do.
- Rich in flavors, and uses simple ingredients.
- And just plain delicious all around, whats not to love?
Make sure to check out my crab melts, they are so tasty, and another easy light lunch or dinner option.
What is your favorite Thai dish to devour?