Instant Pot Thai Peanut Noodles
Servings: 4
Calories: 370 kcal
Instant Pot Thai Peanut noodles is my take on a Thai restaurant favorite. In this flavorful dish, plain spaghetti is elevated to a different level with a vibrant peanut sauce. Rice wine vinegar, brown sugar, and chili garlic sauce give the dish its distinct tangy, sweet, spicy flavor. This dish can be made vegetarian by omitting the chicken and substituting fish sauce with soy sauce.
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Ingredients
- 2 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 1 tablespoon lime juice or tamarind paste, to taste
- 2 tablespoon brown sugar
- 2 tablespoon fish sauce
- ¼ cup peanut butter (creamy)
- 1 tablespoon vegetable oil
- ½ cup bell peppers julienned
- ½ cup carrots julienned
- 1 tablespoon ginger minced
- 4 green onions sliced (white and green parts separated)
- 2 ¼ cups low sodium chicken broth
- 1 cup boneless skinless chicken thighs (approximately 8 oz.) cut into strips
- 8 oz. dry spaghetti (226 grams) - strands broken in half
- 2 tablespoon 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 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. [Read More: The Different Pressure Release Methods]
- 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.
Nutrition
Serving: 1 serving | Calories: 370 kcal | Carbohydrates: 59 g | Protein: 16 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Cholesterol: 6 mg | Sodium: 512 mg | Potassium: 179 mg | Fiber: 6 g | Sugar: 11 g
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