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4.7 from 9 votes

Thai Peanut Noodles Recipe

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!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
8 mins
Total Time
29 mins
Servings: 4
Calories: 641 kcal
Course: Dinner

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

    Cup of Yum
  1. In a small mixing bowl, combine all of the sauce ingredients and whisk together. Set aside.
  2. 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.
  3. 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.
  4. Add the 2 ½ c chicken broth into the Instant Pot, using a wooden spoon to scrape up any burnt bits.
  5. Add the mixed sauce into the instant pot, and whisk together with the stock.
  6. Add 8 oz noodles (broken in half) into the Instant Pot. Spoon some liquid over the noodles if necessary.
  7. 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.
  8. 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.
  9. When the sauce has reached your desired consistency, Enjoy! Top with extra peanuts or garnishments if desired.
  10. 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

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

% 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.