Instant Pot Thai Peanut Noodles

Instant Pot Thai Peanut Noodles – easy one-pot vegetarian weeknight meal which gets done in less than 30 minutes!

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would share/feature vegetarian instant pot recipes and ideas from all around the web!

instant pot thai peanut noodles served in a black bowl with chopsticks on the side

One of the cuisines that I actually liked after moving to US was Thai. My exposure to different kind of food/cuisine in India was limited. I hardly ever ate anything other than Indian. We grew up eating homemade food everyday and it was always Indian – the same dal, rice, sabzi (veggie) and roti. That’s pretty much all I ate for lunch and dinner. When I moved to US, I was exposed to an array of flavors. These flavors were so different and I had never tasted them before. I tried a lot of new food, some which I didn’t like at all and some I loved like Thai food!

Do you guys love thai food? I think its so flavorful and its hard not to like it. While I love eating it out, I often make it at home too. You guys quite like my Instant Pot Thai Tofu Pineapple Curry recipe and so I thought it was about time, I shared another one! These Instant Pot Thai Peanut Noddles are so easy to make in the IP. It’s a one pot meal which you can put on the table in less than 30 minutes!

thai peanut noodles in a black bowl with a hand holding chopsticks

What makes these Instant Pot Thai Peanut Noodles special?

✓ these get done in one pot – no need to cook the noodles separately.

✓ one pot means less dirty dishes!

✓ gets done in less than 30 minutes!

✓ perfect meal for those busy nights.

✓ packed with flavors, there’s soy sauce, honey, peanut butter, sriracha and rice vinegar in there.

✓ make it vegan be replacing the honey with brown sugar or any other vegan friendly sweetener.

instant pot thai peanut noodles served in a black bowl with lime and hot sauce in the background

To make these instant pot thai peanut noodles, all you need is to chop the ginger, garlic, pepper, carrot and green onion. Once you have these chopped, it only takes 5 minutes to put it all in the pot and then let the IP do its thing. You may also add tofu to these noodles to make the meal protein-rich. Sarvesh is not very fond of tofu and hence I skipped that part.

We add uncooked spaghetti to the Instant Pot along with the veggies and sauce and it all gets perfectly cooked. Isn’t that amazing? Seriously I can’t get over the fact that I don’t have to boil the noodles separately. And they get perfectly cooked, not soggy at all. In fact the spaghetti was al-dente which means that it had a nice bite to it. If you prefer softer noodles, then you may increase the cooking time by couple of minutes. This was perfect for me.

instant pot thai peanut noodles served in a black bowl with chopsticks on the side

The garnishes add more flavor to these thai peanut noodles. So don’t forget to add in lots of chopped cilantro, lime juice and crushed peanuts! If you have never made noodles/spaghetti in your Instant Pot, now is the time! And this is the easiest recipe to start with. I am sure once you make it, you will be amazed how easy it really was. Hope you guys enjoy this one!

Method

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.

Add in the veggies – carrots, pepper and green onion and toss to combine.  You may reserve some spring onion greens for garnish.

Push veggies to the side and to the center of the pot add the soy sauce, rice vinegar, honey, sriracha, peanut butter and salt.

Whisk to combine the sauce. You may also combine the sauce beforehand in a bowl.

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.

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.

Open the pot, use a tong to mix the sauce, noodles and veggies together.

Add reserved green onion greens, juice of 1 lime and cilantro.

Serve these instant pot thai peanut noodles with crushed peanuts on top.

thai peanut noodles in a black bowl with a hand holding chopsticks

 

Instant Pot Thai Peanut Noodles

instant pot thai peanut noodles served in a black bowl with chopsticks on the side
Thai Peanut Noodles made in the Instant Pot! Easy one-pot weeknight meal which gets done in less than 30 minutes!
4.83 from 47 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2
Calories 678 kcal

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

Instructions
 

  • 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.
  • Add in the veggies - carrots, pepper and green onion and toss to combine. You may reserve some spring onion greens for garnish.
  • Push veggies to the side and to the center of the pot add the soy sauce, rice vinegar, honey, sriracha, peanut butter and salt.
  • Whisk to combine the sauce. You may also combine the sauce beforehand in a bowl.
  • 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.
  • 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.
  • Open the pot, use a tong to mix the sauce, noodles and veggies together.
  • Add reserved green onion greens, juice of 1 lime and cilantro. Serve the noodles with crushed peanuts on top!

Notes

  1. The noodles will look little watery when you open the pot but soak the sauce pretty quickly.
  2. The noodles are Al dente at 4 minutes. Cook for couple more minutes for softer noodles
  3. Adjust sriracha and honey to taste. If you like spicy noodles, add more of sriracha.
 

Nutrition

Calories: 678kcalCarbohydrates: 112gProtein: 19gFat: 16gSaturated Fat: 1gSodium: 1501mgPotassium: 695mgFiber: 7gSugar: 22gVitamin A: 12260IUVitamin C: 89.7mgCalcium: 73mgIron: 2.8mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

149 thoughts on “Instant Pot Thai Peanut Noodles

  1. 5 stars
    Tried this last weekend!! Used spinach spaghetti. Came out amazing and tasted yum! My husband does not enjoy peanut butter but he relished this 🙂 Thank you!! 🙂 I love your page and recipies with the instant pot 🙂 🙂

  2. 5 stars
    On Facebook, a lady complained that she constantly received a fatal Burn message.
    It’s worthy of mentioning that newer IP models are more sensitive than older ones.
    Thus the thick sauce rule should apply. In this recipe one should put the peanut butter on top of all the ingredients (after submerging the spaghetti noodles) without mixing anything. Not mixing anything prior to pressure cooking is of outmost importance.
    Only mix once everything is cooked. Do not put the peanut butter at the beginning, but only at the very end.

  3. 5 stars
    Great recipe! I’ve made it 4 times now….I personally like adding extra sriracha. I put 2.5 tbsp peanut butter & 1.5 tbsp sriracha. The lime juice & crushed peanuts on top add so much extra flavour! I just got my Instant pot a month ago, I mix the sauce before hand & I’ve never had a burn notice. I think it’s likely important to have enough water added to cover the noodles….

    1. 5 stars
      I just doubled it (I have two teen boys and easily go through a pound of pasta.) I found I needed to add a bit more water to adequately cover the noodles. About another 1/2c. When I opened it up, at first I thought it was too much liquid but once I stirred it up, it all absorbed just fine. I mixed the sauce first and added it to the veggies, then layered the noodles on top in criss-cross pattern. It was a big hit with my family!!!

  4. 5 stars
    I quite liked this recipe. It has a little kick, which I love! It felt thai-ish and was delicious even though it’s far from authentic. A couple of things to mention: asking for 1 inch of ginger seems extremely vague. I have cooked with ginger a lot though and most of my recipes call for 1 T of ginger, maybe 2—so I did 1 heaping T grated ginger. I didn’t have big carrots, so I used baby carrots by weight, which worked great. As for the peanut butter, we put 4 T instead of 3 T because we like peanut butter. I’m the end, we still couldn’t taste the peanut butter which was fine because the dish was quite yummy. We used thin (not angel hair) spaghetti and that worked great. Oh, and we cooked some chicken in oil with salt and pepper and then shredded that. It was a great addition for us seeing as we aren’t vegetarian or vegan. The lime at the end and the peanuts to serve it with are must-haves in my book! We will definitely make this again! 🙂

  5. 5 stars
    Yum! We loved this for dinner tonight, and I feel like this is the first recipe I’ve tried in the IP that makes it worth having. I baked cubed tofu and tossed it in after cooking. Going to try doubling next time, we wished there was more, it was so good! Thanks!

  6. Made this last night – it was very good! Kind of spicy for me, but I am a wimp. I would say it makes 3 servings. However – the left overs are not good. It was very pasty and did not taste as great as it did from last night. One other thing is that I would want to use rice noodles instead or angel hair pasta.

  7. 5 stars
    Absolutely delicious and quick to make. The left-overs vanished in no time.
    We made it during the safer-at-home lock-down and it was as good as going out to eat at a Thai restaurant. 🙂

  8. 5 stars
    I’ve made this dish about 25 times! I like to experiment a little each time. Personally, I substitute broccoli for the bell peppers, double the sauce, and do 10-12oz of spaghetti. Comes out perfect! I did try to double the recipe once and got the burn notice, I suggest mixing the sauce before hand and pouring the sauce in top of the noodles without stirring and it worked for us! Absolute favorite of ours! Thanks Manali!

  9. 3 stars
    Way too much peanut butter! I also think calling it pad Thai is a huge stretch and it doesn’t have the flavors. I used whole wheat spaghetti which was good and came out al dente as the recipe says, then just did sauté less for a few mins to cook more and thicken up the sauce. Would be good with more veggies & sautéed chicken for the non vegetarians

    1. where does it says it’s Pad thai? I have not even used that word in the entire recipe, it’s just Thai flavored. Funny you say too much peanut butter, while some added more since they thought it was less. Just goes to show that everyone has different taste. You can add whatever veggies you like or even chicken. I am a vegetarian and have never cooked chicken in my life so it’s hard for me to say how to cook it here. Thanks for trying!

    1. hmm I am surprised they were over-cooked in 4 minutes? They are al-dente for me in 4 minutes which is why I recommend the time. For people who prefer softer noodles, they actually do 6 minutes. I am not sure how they over-cooked in 4 minutes.

  10. I was so excited about this recipe but following exactly as noted, my pot turned off because it burned on the bottom and the noodles were very goopy. 🙁

    1. sorry to know it didn’t work for you. If you have a 8 qt (newer model), that’s more prone to give the burn message. Try with more water next time.

  11. 5 stars
    We loved this recipe with a few tweaks. First, I doubled it as I needed four servings. I cooked the veggies and then de-glazed with the water. Then I added the spaghetti (I used linguine) cut in half as directed and criss-crossed. I pushed down on the pasta to submerge. Then I added the sauce on top. My rule of thumb is 1/2 of the cooking time of pasta plus 5 – 10 minutes natural release. My family likes softer pasta. I also used 1/2 veg. oil and 1/2 sesame oil and garnished with green onion and sesame seeds. Good mixing is required at the end to get the veggies disbursed. This was a winner in my house! P.S. No burn message.

  12. 5 stars
    Made this today using Ching noodles.. came out really yummy.
    My son kept on saying this is so good 😍

    Thank you for the awesome recipe

  13. Honey substitute recommendation??? My daughter can’t have honey & I really want to make this. What would be a good substitute?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating