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Thai Peanut Noodles: Vegan Instant Pot Recipe

Quickand easy Thai Peanut Noodles recipe to satiate your Asian food cravings. Madefrom homemade peanut sauce, tagliatelle pasta and veggies.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 5
Calories: 405 kcal
Course: Main Course , Dinner
Cuisine: Thai

Ingredients

Oil and Spices
  • 1 tablespoon avocado oil Any vegetable oil
  • 1 tablespoon sesame seed oil
  • ½ cup Peanut Satay Sauce
  • 1.5 cup low sodium vegetable stock
  • ½ teaspoon red chili flakes
  • ½ teaspoon black pepper
  • ½ teaspoon salt
Produce
  • 20 g Ginger: chopped into fine julienne - 2-inch knob
  • 1 tablespoon garlic minced - 2-3 cloves
  • 150 g onions chopped into Slices - 1 medium/ 1¼ cup
  • 70 g mushrooms chopped into slices - 4-5 pieces/ 1 cup
  • 125 g carrots chopped into sticks - 2 small/ 1 cup
  • 250 g bok choy 1 medium / 1 cup chopped into stalk and leaves separated
  • 150 g bell peppers any color: ½ of large/ 150 grams/ 1 cup, chopped into sticks
  • 50 g Snow peas ends trimmed - Handful
  • 100 g purple cabbage thinly sliced - 1 cup
  • 225 g tofu Extra Firm: 8 oz, squeezed and cubed
  • ¼ cup scallions chopped into thin coins
  • 2 tablespoon lime juice
  • 2 tablespoon cilantro
  • 2 tablespoon basil
Pantry
  • 1 tablespoon sesame seeds
  • 1 tablespoon roasted peanuts crushed
  • 8 oz Tagliatelle Noodles

Instructions

Prepare Tofu:
    Cup of Yum
  1. Wrap tofu in between kitchen paper towel and squeeze out the moisture as much as possible.
  2. Chop the tofu into bite size cubes and seasoned with oil, salt and black pepper.
  3. Toss them well before putting into air fryer basket and air fry @ 350 degree F 8 minutes.
Prepare Simple Thai Sauce for topping:
  1. In a small bowl stir together, lime juice, chopped cilantro, basil and red chili flakes. (You can also add teaspoon of sugar and garlic to this sauce, I have skipped it this time).
  2. Cover it with cling wrap and refrigerate it until ready to use.
Prepare Noodles:
  1. Set your Instant pot on saute mode, normal heat level setting and add avocado and sesame oil to it.
  2. Add finely julienned ginger and minced garlic to hot oil and sauté for a minute.
  3. Then add sliced onions and sauté until soft for 5 minutes, we don’t need to brown the onions.
  4. Once onions are cooked little, then add sliced mushrooms, chopped bok choy stalks and carrot sticks to onions.
  5. Give it a good stir and add just enough salt and black peppers required for vegetables.
  6. Cancel the sauté mode, add 8 oz of Tagliatelle Noodles to the pot. (Feel free to use your favorite noodles, I prefer flat and broad noodle over spaghetti).
  7. Now add 1.5 cups low sodium vegetable stock. (Noodle won’t get covered with liquid, but do not get tempt to add more liquid)
  8. Cover and secure the lid. Make sure valve is set to sealing position. Pressure cook for 4 minutes.
  9. Once pressure cooking is done, after 5 minutes, release the remaining pressure completely by moving the valve to venting position.
  10. Open the lid and carefully detangle the noodles with a pair of tongs. While detangling if you see any leftover liquid don’t worry about that, it will get absorbed by noodles eventually.
  11. Now add peanut sauce and other reserved vegetables, mix the sauce, vegetables and noodles together with the pair of tongs.
  12. Close the lid and pressure cook one more time for “zero” minute. The pressure valve should be at sealing position. Once pressure cooking is done, do a quick pressure release.
  13. Remove the lid, add tofu, scallions, sesame seeds, crushed peanuts and cilantro and lime sauce we made initially.
  14. Serve them hot and garnish with more crushed peanuts, sesame seeds and cilantro lime dipping sauce.

Notes

  • Noodles are made of durum wheat semolina flour. It only needs 1.5 cup liquid for every 8 oz of noodles. If you use any other type of noodles the water ratio will change.
  • Noodle made of durum wheat semolina flour needs to be cooked for 4 minutes with 5 minutes of quick pressure release. Pressure cooking time will change with different variety of pasta.
  • For every 1 oz of pasta add 1 tablespoon of peanut satay sauce. For 8 oz of pasta I have added ½ cup of peanut sauce.

Nutrition Information

Calories 405kcal (20%) Carbohydrates 55g (18%) Protein 15g (30%) Fat 14g (22%) Saturated Fat 1g (5%) Sodium 450mg (19%) Potassium 582mg (17%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 7994IU (160%) Vitamin C 86mg (96%) Calcium 173mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 405

% Daily Value*

Calories 405kcal 20%
Carbohydrates 55g 18%
Protein 15g 30%
Fat 14g 22%
Saturated Fat 1g 5%
Sodium 450mg 19%
Potassium 582mg 12%
Fiber 6g 24%
Sugar 12g 24%
Vitamin A 7994IU 160%
Vitamin C 86mg 96%
Calcium 173mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.