Creating delectable Thai Peanut Noodles in the Instant Pot is a great way to enjoy the rich and flavorful essence of Thai cuisine with the convenience of modern cooking. This recipe combines the creamy, savory taste of peanut sauce with the tender textures of noodles and vegetables, making it a hearty and satisfying dish. Here’s how you can make it:
Ingredients:
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup water
- 2 tablespoons honey (or maple syrup for vegan)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sriracha or to taste (optional for heat)
For the Noodles:
- 8 ounces rice noodles or spaghetti
- 1 tablespoon olive oil
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1/2 cup sliced green onions
- 1/4 cup chopped cilantro
- 1/4 cup crushed peanuts (for garnish)
- Lime wedges (for serving)
Instructions:
- Prepare the Peanut Sauce: In a medium bowl, whisk together peanut butter, soy sauce, water, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and sriracha (if using) until smooth. Set aside.
- Sauté Vegetables: Turn your Instant Pot to the Sauté setting. Add olive oil, bell pepper, and carrot. Sauté for about 2-3 minutes until the vegetables are just softened. Turn off the Instant Pot to prevent overheating.
- Cook the Noodles: Break the noodles in half if necessary and place them on top of the sautéed vegetables. Pour the peanut sauce over the noodles. Do not stir, but ensure the noodles are submerged as much as possible. If needed, gently press them down or add a little bit of water just to cover the noodles.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to the Sealing position. Cook on High Pressure for half the time recommended on the noodle package instructions (usually 3-5 minutes for rice noodles or spaghetti). When the cooking time is up, quickly release the pressure by turning the valve to Venting.
- Finish the Dish: Carefully open the lid after the steam has fully escaped. If the noodles are not fully cooked or if the sauce is too thick, you can set the Instant Pot to Sauté and add a bit more water, stirring gently until the desired consistency is reached.
- Serve: Transfer the Thai Peanut Noodles to serving bowls. Garnish with green onions, cilantro, crushed peanuts, and lime wedges on the side.
Enjoy your Instant Pot Thai Peanut Noodles as a quick weeknight dinner or a delicious meal prep option. This dish is not only flavorful but also customizable; you can add tofu, chicken, or shrimp for extra protein and swap in any vegetables you like to make it your own.