Instant Pot Thai Peanut Noodles
Ready in just 30 minutes, this Thai favorite makes a great weeknight dinner.
Prep Time10 mins
Cook Time15 mins
- 2 tablespoons sesame oil
- 3 cloves garlic minced
- 2 tablespoons fresh ginger minced
- ½ red pepper thinly sliced
- 1/3 cup honey
- 1/3 cup peanut butter
- 1/3 cup soy sauce
- ½ cup vegetable broth or chicken broth
- 4 tablespoons rice vinegar
- Sriracha sauce optional (add 2-4 teaspoons with the sauce before cooking to add a bit of heat)
- 8 ounces spaghetti noodles
- 2 tablespoons cilantro chopped
- 2 tablespoons lime juice (the juice of one lime)
- peanuts to garnish
Combine sesame oil, ginger, garlic, and sliced peppers in the Instant Pot. Cook on sauté for 1-2 minutes.
Add honey, peanut butter, soy sauce, chicken broth, and rice vinegar; stir to combine.
Break noodles in half and add them to the pot, pushing them down to liquid level.
Close pressure valve and set to cook in manual mode for 4 minutes.
Do a quick release when pressure cooking time has elapsed.
Stir in lime juice and cilantro. Garnish with peanuts.
To make these Thai peanut noodles on the stove top
Bring 4 quarts of water to a boil, then add pasta. Return water to a boil and cook for 8 to 12 minutes.
Drain noodles and return to pot.
While water is heating, sauté sesame oil, ginger, garlic, and sliced peppers in a saucepan on medium heat for 1-2 minutes.
Add honey, peanut butter, soy sauce, chicken broth, and rice vinegar; stir to combine. Continue cooking on low until pasta noodles are ready.
Pour sauce over noodles in pot. Add cilantro and lime juice then stir to coat noodles.
Calories: 513kcal | Carbohydrates: 74g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Sodium: 1303mg | Potassium: 377mg | Fiber: 4g | Sugar: 28g | Vitamin A: 542IU | Vitamin C: 22mg | Calcium: 29mg | Iron: 2mg