Thai peanut noodles are perfect for those weeknights when you crave for something rich, creamy and slightly spicy. Noodles, when tossed with homemade peanut satay sauce, loads of vegetable and tofu, are so good to satiate your hunger. These Thai peanut noodles are easy to make and only take minutes to prepare using Instant Pot. You can’t get enough for these peanut noodles because they are full with so much flavors. Easy to make Thai peanut noodles will sure satisfy your craving for Thai food without having to leave your house.
Apart from Indian cuisine, Thai food is my absolute favorite and I can have it any number of times. Thai cuisine is a culinary delight and nothing can beat the flavors of Thai peanut noodles. Especially, when it is made from fresh homemade peanut satay sauce. I mostly prepared a jar full of the peanut sauce and refrigerate the rest for later use. Peanut satay sauce is the main source of flavors in Thai Peanut Noodles. All the flavors get absorbed by the noodles. Sauce coats the noodles all around making them delicious and distinct.
Do you also love Thai food? For me, the freshness and flavors make it hard to resist. I love cooking Thai food at home. To optimize the effort needed each time to prepare my favorite Thai delicacies, I prepare most of the curry base like Thai Green Curry Paste and Peanut Satay Sauce at home in advance. Flavors come out more distinct and stronger when prepared using homemade curry base. If you haven’t tried the other Thai recipe ‘Vegan Thai Green Curry with Quinoa and Vegetables‘ then do give it a try.
Main Ingredients needed for Thai Peanut Noodles:
Peanut Satay Sauce: Peanut satay sauce is the key required ingredient to add peanut flavor to the recipe. Sauce needs to be thick, creamy and rich to coat the noodles. You can check out how to make this peanut sauce here.
Tagliatelle Pasta: Flat noodle gives more surface area to absorb the flavors of sauce and coat well. Hence, I have used tagliatelle flat pasta for Thai noodles. You can also use any of your other favorite noodle in this recipe.
Vegetables: I love the crunch of vegetables when combined with soft noodles and always go overboard with them. Flexibility to add as many vegetables as you like is what I love most about Asian recipes. Add all your favorite vegetables that you like or just pick from what you have in the kitchen.
Protein: I have added tofu to make it a complete meal. For vegetarian protein you can also add edamames. If you are not concerned about making the noodles vegetarian or vegan then you can also add your favorite meat protein to these noodles.
Fresh Ginger: There is no flavor in the world quite like that of fresh ginger. Flavor of fresh ginger with peanut sauce is just mind blowing. Ginger flavor adds so much more warmth and depth to this and any dish. So, if you are like me who loves ginger flavor, then don’t hesitate to add some extra.
Sesame oil: Sesame seed oil adds a unique flavor and a perfect touch to these peanut noodles.
Simple Thai dipping Sauce: Stir together fresh lime juice with chopped cilantro and basil leaves. Stir in as much or as little dried red pepper flakes as you’d like. You can also add some garlic and sugar if you like.
Instead of just adding a squirt of lime juice to your noodle, top them with this easy and quick cilantro-lime spicy sauce. Try yourself and witness the enhancement it brings to your recipe.
How to cook Thai Peanut Noodles in Electric pressure cooker:
Modern electric pressure cookers like Instant Pot or Mealthy Multipot make it really easy to cook these Vegan Thai Peanut Noodles. It’s a one pot meal which you can put on the table under 45 minutes with only one pot left to clean. Cooking noodles in Instant pot, is super convenient. No need to boil water in big pots, checking, straining or any sort of baby-sitting is required. All you need to do is chop your vegetables, make sauce and ready to cook.
When cooking in instant pot, I like to divide the vegetables in two group. First group is for vegetables need longer to cook then just steaming. Second group for vegetables that need just steaming to maintain the crunchiness and get enough tender without getting mushy.
- Sauté: Sauté, ginger, garlic, onions and first set of vegetables.
- Add Noodles: Add your favorite noodles, I love to use flat noodles hence used tagliatelle.
- Add Liquid: For liquid, I used vegetable stock instead of water, as stock definitely adds more flavor to the end product.
- Pressure Cook: First pressure cooks for 4 minutes
- Release Pressure: Leave the noodles on natural release for 5 minutes and then manually release any remaining pressure.
- Detangle the noodles: Detangling of noodles is very important for noodles not to get stuck to each other.
- Add sauce and remaining vegetables: Add sauce after detangling the noodles and vegetables from second group of vegetables.
- Steam Cook: Either let the noodles sit for 10 minutes or quickly do another zero-minute pressure cooking with NPR.
- Garnish and serve!
Tips to remember while cooking Thai Peanut Noodles:
- 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.
Ingredients for Thai Peanut Noodles:
Oil and Spices
- Avocado Oil (Any vegetable oil): 1 tablespoon
- Sesame Oil: 1 tablespoon
- Peanut Satay Sauce: 1/2 cup
- Low Sodium Vegetable Stock: 1.5 cup
- Red Chili Flakes: ½ teaspoon
- Black pepper: ½ teaspoon
- Salt: ½ teaspoon
Produce
- Ginger: 2-inch knob/20 grams, chopped into fine julienne
- Garlic: 2-3 cloves/1 tbs, minced
- Onions: 1 medium/150 grams/ 1¼ cup, chopped into Slices
- Mushrooms: 4-5 pieces/ 70 grams/ 1 cup, chopped into slices
- Carrots: 2 small/ 125 grams/ 1 cup, chopped into sticks
- Bok Choy: 1 medium/ 250 gram/ 1 cup chopped into stalk and leaves separated
- Bell Peppers (any color): ½ of large/ 150 grams/ 1 cup, chopped into sticks
- Snap peas: Handful/ 50 grams, ends trimmed
- Purple Cabbage: 100 grams/ 1 cup, thinly sliced
- Tofu, Extra Firm: 225 grams / 8 oz, squeezed and cubed
- Scallions: ¼ cup, chopped into thin coins
- Lime Juice: 2 tablespoons
- Cilantro: 2 tablespoons
- Basil: 2 tablespoons
Pantry
- Sesame Seeds: 1 tablespoon
- Roasted Peanuts: 1 Tablespoon, crushed
- Tagliatelle Noodles: 8 oz
Instructions to make Thai Peanut Noodles in Instant Pot:
Prepare Tofu:
- Wrap tofu in between kitchen paper towel and squeeze out the moisture as much as possible.
- Chop the tofu into bite size cubes and seasoned with oil, salt and black pepper.
- Toss them well before putting into air fryer basket and air fry @ 350 oF 8 minutes.
Prepare Simple Thai Sauce for topping:
- 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).
- Cover it with cling wrap and refrigerate it until ready to use.
Prepare Noodles:
- Set your Instant pot on saute mode, normal heat level setting and add avocado and sesame oil to it.
- Add finely julienned ginger and minced garlic to hot oil and sauté for a minute.
- Then add sliced onions and sauté until soft for 5 minutes, we don’t need to brown the onions.
- Once onions are cooked little, then add sliced mushrooms, chopped bok choy stalks and carrot sticks to onions.
- Give it a good stir and add just enough salt and black peppers required for vegetables.
- 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).
- Now add 1.5 cups low sodium vegetable stock. (Noodle won’t get covered with liquid, but do not get tempt to add more)
- Cover and secure the lid. Make sure valve is set to sealing position. Pressure cook for 4 minutes.
- Once pressure cooking is done, after 5 minutes, release the remaining pressure completely by moving the valve to venting position.
- 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.
- Now add peanut sauce and other reserved vegetables, mix the sauce, vegetables and noodles together with the pair of tongs.
- 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 release.
- Remove the lid, add tofu, scallions, sesame seeds, crushed peanuts and cilantro and lime sauce we made initially.
- Serve them hot and garnish with more crushed peanuts, sesame seeds and cilantro lime dipping sauce.
“For pleasure has no relish unless we share it.”
― Virginia Woolf, The Common Reader
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Equipment used in this recipe:
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Quickand easy Thai Peanut Noodles recipe to satiate your Asian food cravings. Madefrom homemade peanut sauce, tagliatelle pasta and veggies.
- 1 tbsp Avocado Oil Any vegetable oil
- 1 tbsp Sesame Seed Oil
- 1/2 cup Peanut Satay Sauce
- 1.5 cup Low Sodium Vegetable Stock
- 1/2 tsp Red Chili Flakes
- 1/2 tsp Black pepper
- 1/2 tsp Salt
- 20 g Ginger: chopped into fine julienne – 2-inch knob
- 1 tbsp 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
- 1/4 cup Scallions chopped into thin coins
- 2 tbsp Lime Juice
- 2 tbsp Cilantro
- 2 tbsp Basil
- 1 tbsp Sesame Seeds
- 1 tbsp Roasted Peanuts crushed
- 8 oz Tagliatelle Noodles
-
Wrap tofu in between kitchen paper towel and squeeze out the moisture as much as possible.
-
Chop the tofu into bite size cubes and seasoned with oil, salt and black pepper.
-
Toss them well before putting into air fryer basket and air fry @ 350 degree F 8 minutes.
-
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).
-
Cover it with cling wrap and refrigerate it until ready to use.
-
Set your Instant pot on saute mode, normal heat level setting and add avocado and sesame oil to it.
-
Add finely julienned ginger and minced garlic to hot oil and sauté for a minute.
-
Then add sliced onions and sauté until soft for 5 minutes, we don’t need to brown the onions.
-
Once onions are cooked little, then add sliced mushrooms, chopped bok choy stalks and carrot sticks to onions.
-
Give it a good stir and add just enough salt and black peppers required for vegetables.
-
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).
-
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)
-
Cover and secure the lid. Make sure valve is set to sealing position. Pressure cook for 4 minutes.
-
Once pressure cooking is done, after 5 minutes, release the remaining pressure completely by moving the valve to venting position.
-
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.
-
Now add peanut sauce and other reserved vegetables, mix the sauce, vegetables and noodles together with the pair of tongs.
-
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.
-
Remove the lid, add tofu, scallions, sesame seeds, crushed peanuts and cilantro and lime sauce we made initially.
-
Serve them hot and garnish with more crushed peanuts, sesame seeds and cilantro lime dipping sauce.
Recipe Video
Tips to remember while cooking Thai Peanut Noodles:
- 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.
Modern electric pressure cookers like Instant Pot or Mealthy Multipot make it really easy to cook these Vegan Thai Peanut Noodles. It’s a one pot meal which you can put on the table under 45 minutes with only one pot left to clean. Cooking noodles in Instant pot, is super convenient. No need to boil water in big pots, checking, straining or any sort of baby-sitting is required. All you need to do is chop your vegetables, make sauce and ready to cook.
You can make Thai Peanut sauce either from roasted peanuts or peanut butter. Here is the link to recipe to make Thai peanut sauce for noodles using roasted peanuts.
https://www.enhanceyourpalate.com/peanut-sauce/
Yes, this recipe could be vegan. Make sure you follow the recipe that uses all vegan ingredients such as the one detailed in this post.
Flat noodle gives more surface area to absorb the flavors of sauce and coat well. Hence, I have used tagliatelle flat pasta for Thai noodles. You can also use any of your other favorite noodle in this recipe. To make it gluten free, use gluten free noodles.