In this flavorful and healthy Instant Pot Thai Peanut Noodles with Chicken recipe, plain spaghetti is elevated to the next level with a homemade vibrant Thai peanut sauce. This Thai Noodles in Peanut Sauce recipe can be made vegetarian by omitting the chicken and substituting fish sauce with soy sauce.
This Healthy Instant Pot Thai Peanut Noodles with Chicken recipe is my take on a Thai restaurant favorite. Rice wine vinegar, brown sugar, and chili garlic sauce gives the Thai peanut sauce its delicious tangy, sweet, spicy flavor.
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Tips and Substitutions
The Thai peanut sauce has a bold tangy flavor that my family loves. If you’re 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.
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.
Rice wine vinegar is also called rice vinegar.
For the fish sauce, I like the quality of Red Boat fish sauce. You can find it at Asian grocery stores. But it is more expensive than other fish sauce brands. Tiparos is another brand of fish sauce I’ve used – it’s more affordably priced.
There’s no substitute for fish sauce. It adds that depth of flavor, the umami, to the dish. But if you’re vegetarian, I’ve had readers recommend the Fysh brand of sauce. I have not tried it. You may need to add a little extra.
The spaghetti I use for this recipe is Barilla Spaghetti No. 5 which is a medium thickness. Its stovetop 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.
You may find that there’s 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.
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 don’t have the same garlic flavor so you may need to add some garlic.
I occasionally add chopped peanuts as a crunchy topping.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Thai Peanut Noodles with Chicken.
Instant Pot Thai Peanut Noodles Recipe Ingredients
How to Make Instant Pot Thai Peanut Noodles Recipe (Step-by-Step Instructions)
- 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.
- Instant Pot DUO: Select the ‘Saute’ function.
- Instant Pot ULTRA: Select the ‘Saute’ function and press ‘Start’.
- 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 ginger, green onions (white parts only), and chicken until chicken is no longer pink, about a minute. *
- Press ‘Cancel’ to turn Instant Pot off.
- Deglaze with a couple of tablespoons of broth if there’s 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 one-third of spaghetti into the inner pot, spreading it out vertically.
- Add the next one-third of spaghetti, spreading it horizontally.
- Add the final layer, spreading out vertically.
- Using a spatula, push down on spaghetti until submerged in the liquid.
Instant Pot DUO Pressure Cook:
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until the display reads ‘6′ (6 minutes).
Instant Pot ULTRA Pressure Cook:
- Close the lid.
- Select Pressure Cook mode and adjust time to 6 minutes (00:06).
- Press ‘Start’.
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 6 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up.
Instant Pot DUO 2 Minute Natural Pressure Release:
- Once pressure cooking is complete, wait for 2 minutes and release pressure.
- Move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
Instant Pot ULTRA 2 Minute Natural Pressure Release:
- Once pressure cooking is complete, wait for 2 minutes and release pressure.
- 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.
- 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 (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 spoon 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 for 6 minutes.
- Do a 2 minute natural pressure release (NPR 2).
- Press 'Cancel', 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 recipe 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 5 Star 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!
You might also like to try these Instant Pot Recipes:
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| Instant Pot Thai Grilled Chicken | Instant Pot Thai Red Curry | Instant Pot Panang Curry |
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.