Instant Pot Spicy Thai Noodles + Stove Top Directions
User Reviews
5
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Prep Time
20 mins
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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
Description
These Spicy Thai Noodles use a sauce based on peanut butter, lime juice, rice vinegar, and tamari, seasoned with garlic powder, sriracha, salt, and ground ginger, giving a balanced sweet, tangy, and spicy flavor. Julienned carrots and red bell peppers are lightly sautéed before being pressure cooked with bucatini pasta in an Instant Pot, which cooks the noodles quickly and infuses them with the sauce.
The pressure cooking method creates noodles that are well coated and tender, while the quick Sauté step softens the vegetables without overcooking, preserving their texture and color. Adding green onions after cooking adds fresh sharpness. Garnishes like chopped peanuts, lime wedges, and more sriracha are suggested to enhance flavor and presentation.
This dish is suitable for a flavorful meal that combines noodles and vegetables in a creamy peanut sauce, convenient for both Instant Pot or stovetop methods depending on your kitchen setup.
Practical advice includes not overcooking vegetables during sauté since they cook further under pressure, ensuring noodles are fully submerged in liquid before cooking for even doneness, and refrigerating leftovers for 2-3 days with added moisture when reheating to prevent drying out.
Ingredients
- 3 carrot julienned (thin strips, large
- 1 red bell pepper julienned (thin strips)
- 4 cups water
- 450 grams bucatini whole grain or gluten free if preferred, or spaghetti
- 3 green onions thinly sliced
For the Peanut Sauce
- ¼ cup peanut butter or crunchy is fine too, smooth
- 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 salt 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.
Notes
- Sauté vegetables gently to avoid overcooking; they will soften more during pressure cooking.
- Push noodles fully into the liquid to ensure even cooking and prevent dryness.
- Use peanut butter made from only peanuts without added sugar, oil, or salt for best flavor.
- Refrigerate leftovers up to 2-3 days; add broth, soy sauce, or water when reheating to restore moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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