In this flavorful and healthy Instant Pot Thai Peanut Noodles recipe, plain spaghetti is elevated to the next level with a homemade vibrant Thai peanut sauce. This recipe for Thai Noodles in Peanut Sauce can be made vegetarian by omitting the chicken and substituting fish sauce with soy sauce.
Table of Contents
Introduction
This healthy Instant Pot Thai noodles recipe is my take on a Thai restaurant favorite of pad thai. Rice wine vinegar, brown sugar, and chili garlic sauce gives the Thai peanut sauce its delicious tangy, sweet, spicy flavor.
When I prepare this recipe on the stovetop, I make it with rice noodles or chow mein noodles. However, pressure cooking those kinds of noodles in the Instant Pot would turn them to a gelatinous mush, so I substitute spaghetti.
The spaghetti holds up to pressure cooking with the peanut sauce and still has a chewy consistency. I love to serve these noodles as a main dish but I also like to serve them as an accompaniment to my Instant Pot Thai Grilled Chicken (Gai Yang) or other grilled dishes. In that case, I omit the chicken and just use veggies.
Of course you could make this recipe on the stovetop, but I love the convenience of cooking the noodles and sauce together. Less mess, and thereās no need to watch over it. Just add the ingredients and walk away!
Here are some other super easy Thai recipes youāre going to love!
ā Instant Pot Thai Red Curry
ā Instant Pot Thai Green Curry
ā Instant Pot Thai Massaman Curry
āInstant Pot Thai Yellow Curry
ā Instant Pot Thai Panang Curry
ā Instant Pot Thai Grilled Chicken (Gai Yang)
ā Instant Pot Thai Coconut Soup (Tom Kha Gai)
ā Instant Pot Jasmine Rice
[Read: Instant Pot Pot-in-Pot Cooking Method to learn how to cook rice and curry together!]
Tips and Substitutions
Lime juice
The Thai peanut sauce has a bold tangy flavor that my family loves. If youāre not a big fan of tangy flavors, I would suggest that you add half the quantity of lime juice before cooking and add more at the end, to taste.
Make it vegetarian
To make this dish vegetarian, you can omit the chicken and add some extra veggies. Substitute fish sauce with soy sauce. No other changes are needed to the recipe.
Fish Sauce
I really like the quality of Red Boat fish sauce which you can find at Asian grocery stores or on amazon. But it is more expensive than other fish sauce brands. Tiparos is another brand of fish sauce Iāve used ā itās more affordably priced.
Thereās no substitute for fish sauce. It adds that depth of flavor, the umami, to the curry. Iāve had vegetarian readers recommend the Fysh brand of sauce. But I havenāt tried it. You may need to add a little extra.
Soy sauce is also a substitute for fish sauce, but there is a flavor difference.
Spaghetti
The spaghetti I use for this recipe is Barilla Spaghetti No. 5 which is a medium thickness. Its stove top cook time is 9 minutes. If the cook time listed on your package is different, you may need to change the pressure cook time.
Spaghetti tends to clump together when cooked in the Instant Pot. You can reduce the clumping drastically by spreading out and layering the dry spaghetti in a criss-cross pattern. If there are still clumps when pressure cooking is completed, stir the spaghetti and separate the clumps using a fork.
Liquid
You may find that thereās extra liquid when you open the Instant Pot. Just allow the Instant Pot Thai Peanut noodles to rest for a few minutes and they should thicken up nicely.
Chili Garlic Sauce
I like to use the Huy Fong brand of chili garlic sauce. It has a tangy, garlicky flavor that I love. You could substitute sriracha sauce or sambal oelek, but they donāt have the same garlic flavor so you may need to add some garlic.
Toppings
I add chopped peanuts, green onions, and bean sprouts as a garnish for these Thai peanut noodles.
If youāre new to the Instant Pot and arenāt familiar with how to use it, please read the Instant Pot DUO Beginnerās Quick Start Guide, Instant Pot ULTRA Beginnerās Quick Start Guide, or Instant Pot Duo Evo Plus Beginner’s Quick Start Guide first and then come back here to learn how to make this recipe.
Instant Pot Thai Peanut Noodles Ingredients
- Broth
- Chicken
- Green onions (white parts)
- Chili garlic sauce
- Brown sugar
- Vegetables
- LIme juice
- Cilantro
- Fish sauce
- Spaghetti
- Green onion (green parts)
- Peanut butter
- Ginger
- Rice wine vinegar
How to Make Thai Peanut Noodles in the Instant Pot (Step by Step Instructions)
- Make sauce
- Turn on Saute mode
- Saute vegetables
- Saute chicken and add broth
- Add noodles
- Pressure cook
- Quick release pressure
- Add reserved vegetables and garnish
Make Sauce
- In a medium bowl, combine rice vinegar, chili garlic sauce, brown sugar, lime juice, fish sauce, and peanut butter.
- Stir with a whisk until well blended.
Turn on ‘Saute’ Mode
- Instant Pot DUO:Ā Select the Saute function.
- Instant Pot ULTRA:Ā Select the Saute function and press Start.
Saute vegetables
- Once the Instant Pot has pre-heated, add oil to the inner pot and allow it to heat up.
- Add bell peppers and carrots or any vegetables of your choosing.
- Saute for a couple of minutes, until tender-crisp. Remove with a slotted spoon and set aside
Saute chicken and add broth
- Saute ginger, green onions (white parts only), and chicken until chicken is no longer pink, about a minute. *
- Press āCancelā to turn Instant Pot off.
- Deglaze with a couple of tablespoons of broth if thereās anything stuck to the bottom.
- Stir in remaining broth and reserved peanut sauce.
* If the Instant Pot becomes too hot and the ingredients are burning, turn it off to cool it down and turn back on once cooled. Add a tablespoon of broth to deglaze the inner pot if you find that the ingredients are browning too quickly.
Add noodles
- Break the angel hair pasta strands in half.
- Add the noodles in 4 batches, alternating the rows in a criss-cross pattern.
- Push down with a spatula after each addition.
Instant Pot Duo Pressure Cook 6 minutes
- Close the lid and make sure steam release handle is in āSealingā position
- Press Manual (or Pressure Cook) and ā+ā or ā-ā until the display reads ā6‘ (6 minutes).
Instant Pot Ultra Pressure Cook 6 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 6 minutes (00:06).
- Press Start.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to Venting. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
[Find out more about the pressure release methods and how and when to use them. ]
Pro Tip
For some foods such as noodles, I find it helpful to release the steam in small bursts: less than 1-second intervals. Ā Once the steam coming out is less forceful, I release the remaining pressure in a steady stream. Read more about the different pressure release methods.
Add vegetables
- Stir the Instant Pot Thai peanut noodles and if there are any strands of spaghetti stuck together, use a fork to separate the strands.
- Add back the reserved sauteed vegetables, cilantro and green onion stalks.
- Stir to combine.
- If you find the noodles to be too liquidy, allow them to rest for 3 to 5 minutes, and they will absorb the extra liquid.
Instant Pot Thai Peanut Noodles
Ingredients
- 2 Tbsp rice vinegar
- 1 Tbsp chili garlic sauce
- 1 Tbsp lime juice
- 2 Tbsp brown sugar
- 2 Tbsp fish sauce
- 1/4 cup peanut butter – (creamy)
- 1 Tbsp vegetable oil
- 1/2 cup bell peppers – julienned
- 1/2 cup carrots – julienned
- 1 Tbsp ginger – minced
- 4 green onions – sliced (white and green parts separated)
- 2 1/4 cups chicken broth
- 1 cup boneless skinless chicken thighs – (approximately 8 oz.) cut into strips
- 8 oz. dry spaghetti
- 2 Tbsp cilantro – finely chopped
Instructions
- In a medium bowl, combine rice wine vinegar, chili garlic sauce, lime juice, brown sugar, fish sauce, and peanut butter.
- Stir with a whisk until well blended and set aside.
- Select the Saute function and pre-heat the Instant Pot.
- Add oil to the inner pot and saute the bell peppers and carrots until tender-crisp. Remove with a slotted spoonĀ and set aside.
- Saute ginger, green onions (white parts only), and chicken until chicken is no longer pink, about a minute. Add more oil as needed.
- Press Cancel to turn Instant Pot off.
- Deglaze with a couple of tablespoons of broth and scrape any brown bits stuck to the bottom of the inner pot.
- Stir in remaining broth and the reserved peanut sauce.
- Divide spaghetti into three batches. Add spaghetti to the inner pot in a criss-cross pattern: add one-third of spaghetti into the broth, spreading it out vertically. Add the next one-third of spaghetti, spreading out horizontally. Add the final layer, spreading out vertically. (see blog post for step by step photos).
- Using a spatula, push down on spaghetti until submerged in the broth.
- Close the lid and pressure cook on high pressure for 6 minutes.
- Do a quick release in bursts: release pressure a little at a time until the steam is less forceful and then release any remaining pressure. Find out more about pressure release methods.
- Press Cancel,Ā open the lid and stir the noodles. If there are any strands of noodles stuck together, use a fork to separate the strands.
- Add in the reserved sauteed vegetables, cilantro, and green onion stalks.
- Stir to combine. *
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
- * If you find the noodles to be too liquidy, allow them to rest for 3 to 5 minutes, and they will absorb the extra liquid.
- See the blog post for more detailed recipeĀ tips.
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a five ā rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
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Kat
Just having this for lunch and it has great flavor. However, I found it to be heavy on the spaghetti noodles. I followed the recipe exactly but it didn’t look like your photos. Mostly sauce and noodles…and the sauce was a little pasty…maybe it was the type of peanut butter I used. Next time I’d use half the pasta and at least double the veggies, maybe adding some green beans, and maybe a little more chicken.
Paint the Kitchen Red
Kat, thanks for you comment. You can definitely make those changes to suit your tastes. Adding more veggies shouldn’t change anything else in the recipe.
Lynne
I love this recipe! It is absolutely one of my favorite instant pot recipes. I use oyster sauce instead of fish sauce. Still a lot of flavor. There are never any leftovers when I make this!
Paint the Kitchen Red
Lynne, thank you for sharing. I love this recipe too, because it’s so easy to make.