Thai Peanut Noodles Recipe
User Reviews
4.7
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
8 mins
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Total Time
29 mins
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Servings
4
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Calories
641 kcal
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Course
Dinner
Thai Peanut Noodles Recipe
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This Thai Peanut Noodles recipe is fantastic for a quick and delicious better-than-takeout meal. The noodles are cooked in a rich and delicious Peanut Sauce. The recipe comes together, start to finish, in under 30 minutes, and it all happens in your Instant Pot!
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Ingredients
- 2 tbsp olive oil
- 1 tsp garlic
- 1 red pepper cut julienne
- 2 large carrots peeled into strips with a peeler or cut julienne
- 2 ½ cups chicken stock
- 8 oz spaghetti noodles broken in half
- ¼ cup cilantro + more for topping
- ¼ cup green onions + more for topping
- ½ cup peanuts chopped + more for topping
Sauce Ingredients
- ⅓ cup creamy peanut butter
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- chili paste to taste
Instructions
- In a small mixing bowl, combine all of the sauce ingredients and whisk together. Set aside.
- Turn your Instant Pot to the low saute setting. Warm 2 tbsp olive oil. Once warm, add 1 teaspoon chopped garlic. Saute about two minutes, or until the garlic begins to change color.
- Add 1 julienned red pepper and 2 julienned carrots in the pot and saute for about 5 minutes, until the vegetables are sauted to a texture you’d like to eat. Use tongs to remove the vegetables from the Instant Pot. Put in a small bowl and set aside.
- Add the 2 ½ c chicken broth into the Instant Pot, using a wooden spoon to scrape up any burnt bits.
- Add the mixed sauce into the instant pot, and whisk together with the stock.
- Add 8 oz noodles (broken in half) into the Instant Pot. Spoon some liquid over the noodles if necessary.
- Place lid on Instant Pot and set to MANUAL for 7 minutes. When the cooking cycle is complete, allow for a 1 minute natural release, then perform a quick release.
- Open the Instant Pot and turn to KEEP WARM. The pasta will be liquidy. That is okay. Allow the pasta to sit without the lid for about 5-10 minutes on KEEP WARM until the extra liquid is absorbed. While you are waiting, add the sauteed vegetables back into the pot. Also add your ¼ cup cilantro, ¼ cup green onions, and ½ cup peanuts.
- When the sauce has reached your desired consistency, Enjoy! Top with extra peanuts or garnishments if desired.
- Leave a comment on this post letting me know what you thought.
Notes
- Recipe copyright The Foreign Fork. For educational or personal use only.
- Recipe was made using an 8 qt pot.
- Carrots: You can buy carrots already cut into matchsticks, cut them (julienne) yourself, or use a vegetable peeler to make thin strips of carrot.
- Peanuts: Unroasted, unsalted.
- Creamy Peanut Butter: I use all-natural peanut butter.
- Rice Vinegar:
- Sesame Oil: Use pure sesame oil if you can!
- Chili Paste: The amount is up to you! This can get spicy, so try a little and add more if you want.
- Use Lo Mein noodles or ramen noodles if you’d prefer! You will not have to cook the pasta nearly as long.
- Please note that this recipe was not researched as a recipe from Thailand! This is an Americanized take on “Thai Peanut Noodles”, which is common at restaurants we frequent.
- Other toppings/vegetables would be great in this recipe, including zucchini, cucumber, sesame seeds and more.
- Thai Peanut Noodles are also delicious when eaten cold as leftovers the next day!
Nutrition Information
Show Details
Serving
1serving
Calories
641kcal
(32%)
Carbohydrates
67g
(22%)
Protein
23g
(46%)
Fat
33g
(51%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
Monounsaturated Fat
17g
Cholesterol
5mg
(2%)
Sodium
598mg
(25%)
Potassium
772mg
(22%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
6165IU
(123%)
Vitamin C
44mg
(49%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 641kcal | 32% |
| Carbohydrates | 67g | 22% |
| Protein | 23g | 46% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 5mg | 2% |
| Sodium | 598mg | 25% |
| Potassium | 772mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 6165IU | 123% |
| Vitamin C | 44mg | 49% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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