Instant Pot Spicy Thai Noodles + Stove Top Directions
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
6 Servings
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Calories
373 kcal
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Course
Main Course
Instant Pot Spicy Thai Noodles + Stove Top Directions
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Spicy, peanutty Instant Pot noodles are completely and utterly delicious. A great weekday meal with simple prep, and ready in no time. Stove top directions available, too.
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Ingredients
- 3 large carrots julienned (thin strips)
- 1 red bell pepper julienned (thin strips)
- 4 cups water
- 450 grams bucatini or spaghetti whole grain or gluten free if preferred
- 3 green onions thinly sliced
For the Peanut Sauce
- ¼ cup smooth peanut butter or crunchy is fine too
- 2 tablespoons lime juice approx. 1 large lime or 2 small
- 3 tablespoons rice vinegar
- 3 tablespoons tamari or soy sauce if not avoiding gluten
- 1 teaspoon garlic powder
- 1-2 tablespoons Sriracha use 1 for a mild spice level
- ½ teaspoon sea salt
- ½ teaspoon ground ginger
Instructions
Instant Pot Directions
- In a small bowl, combine all your sauce ingredients and whisk together. Set aside.
- Turn your Instant Pot to sauté mode, add a tablespoon or two of water, the carrots and red pepper and sauté until lightly softened, about 5 minutes. Do not overcook, they will cook more with the noodles. Then add the sauce and the water, and give it a stir.
- Break your noodles in half and place inside your pot. Make sure they're covered with the water by gently pushing them down with a spatula if needed. Close the lid, turn the valve to the sealing position, and set to high pressure for 4 minutes. (It will take about 10 minutes to build pressure before the pot begins counting down.)
- Once complete, quick release the steam valve, then add your green onions (reserving some to garnish if desired) and give it a stir. Serve garnished with chopped peanuts, green onion, lime wedges or more sriracha if desired.
Stove Top Directions
- In a small bowl, combine all your sauce ingredients and whisk together. Set aside.
- Use a large skillet and add a tablespoon or two of water, the carrots and red pepper and sauté until lightly softened, about 5 minutes. Then add the peanut sauce, and 1 cup of water and simmer for about 5 minutes.
- Meanwhile, bring a large pot of salted water a boil, and cook your pasta according to package directions. Drain and return to the pot. Then pour the sauce over your pasta, mix well and serve.
Equipments used:
Notes
- Do not overcook your veggies when sautéing. They will continue to cook, while pressure cooking, so just a gentle sauté is plenty.
- Make sure to push your noodles down, into the water and sauce mixture before pressure cooking. Noodles that are sticking out, above the liquid will not cook as well.
- Use peanut butter that's made from JUST peanuts, without added sugar, oil or salt.
- Your Instant Pot noodles will keep refrigerated for 2-3 days. The noodles will absorb the sauce, as they cool. So add some moisture to your pan when reheating. Use a little broth, soy sauce or Tamari, or a splash of water with a sprinkle of salt.
Nutrition Information
Show Details
Calories
373cal
(19%)
Carbohydrates
64g
(21%)
Protein
14g
(28%)
Fat
7g
(11%)
Sodium
839mg
(35%)
Potassium
418mg
(12%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
5776IU
(116%)
Vitamin C
31mg
(34%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373cal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Sodium | 839mg | 35% |
| Potassium | 418mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5776IU | 116% |
| Vitamin C | 31mg | 34% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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