Thai Peanut Noodles: Vegan Instant Pot Recipe

Thai Peanut Noodles

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 Vegetablesthen 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.

  1. Sauté: Sauté, ginger, garlic, onions and first set of vegetables.
  2. Add Noodles: Add your favorite noodles, I love to use flat noodles hence used tagliatelle.
  3. Add Liquid: For liquid, I used vegetable stock instead of water, as stock definitely adds more flavor to the end product.
  4. Pressure Cook: First pressure cooks for 4 minutes
  5. Release Pressure: Leave the noodles on natural release for 5 minutes and then manually release any remaining pressure. 
  6. Detangle the noodles: Detangling of noodles is very important for noodles not to get stuck to each other.
  7. Add sauce and remaining vegetables: Add sauce after detangling the noodles and vegetables from second group of vegetables.
  8. Steam Cook: Either let the noodles sit for 10 minutes or quickly do another zero-minute pressure cooking with NPR.
  9. 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

Seasme Oil & Avacado Oil

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

Instructions to make Thai Peanut Noodles in Instant Pot:

Prepare Tofu:

  1. Wrap tofu in between kitchen paper towel and squeeze out the moisture as much as possible.
  1. Chop the tofu into bite size cubes and seasoned with oil, salt and black pepper.
  1. Toss them well before putting into air fryer basket and air fry @ 350 oF 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). 
  1. 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.
  1. Add finely julienned ginger and minced garlic to hot oil and sauté for a minute.
  1. Then add sliced onions and sauté until soft for 5 minutes, we don’t need to brown the onions.
  1. Once onions are cooked little, then add sliced mushrooms, chopped bok choy stalks and carrot sticks to onions.
  1. Give it a good stir and add just enough salt and black peppers required for vegetables.
  1. 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).
  1. Now add 1.5 cups low sodium vegetable stock. (Noodle won’t get covered with liquid, but do not get tempt to add more)
  1. Cover and secure the lid. Make sure valve is set to sealing position. Pressure cook for 4 minutes.
  1. Once pressure cooking is done, after 5 minutes, release the remaining pressure completely by moving the valve to venting position.
  1. 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.
  1. Now add peanut sauce and other reserved vegetables, mix the sauce, vegetables and noodles together with the pair of tongs.
  1. 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.
  1. Remove the lid, add tofu, scallions, sesame seeds, crushed peanuts and cilantro and lime sauce we made initially.
  1. 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

If you like the post, please show your support by sharing it with others via your social media accounts or other venues. If more people visit our blog, we can bring more content to you faster.

Other Thai recipes on EYP:

Equipment used in this recipe:

0 from 0 votes
Thai Peanut Noodles
Thai Peanut Noodles: Vegan Instant Pot Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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

Course: Entree, Instant Pot Recipe, Main Course
Cuisine: Thai
Diet: HinduDiet, VeganDiet, VegetarianDiet
Keyword: Asian Peanut Noodles, Peanut Noodles, Thai Noodles, Thai Peanut Noodles
Servings: 5
Calories: 405 kcal
Author: Rupali Agarwal
Ingredients
Oil and Spices
Produce
  • 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
Pantry
Instructions
Prepare Tofu:
  1. Wrap tofu in between kitchen paper towel and squeeze out the moisture as much as possible.
    Squeezing water out of tofu
  2. Chop the tofu into bite size cubes and seasoned with oil, salt and black pepper.
    Oil being sprinkled on chopped tofu
  3. Toss them well before putting into air fryer basket and air fry @ 350 degree F 8 minutes.
    Chopped Tofu
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).
    Cilantro Basil lime simple thai sauce
  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.
    Avocado oil being added
  2. Add finely julienned ginger and minced garlic to hot oil and sauté for a minute.
    thinly julienned ginger being added
  3. Then add sliced onions and sauté until soft for 5 minutes, we don’t need to brown the onions.
    sliced onions being added
  4. Once onions are cooked little, then add sliced mushrooms, chopped bok choy stalks and carrot sticks to onions.
    Vegetables being added
  5. Give it a good stir and add just enough salt and black peppers required for vegetables.
    salt being added
  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).
    noodles being added
  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)

    Vegetable stock being added
  8. Cover and secure the lid. Make sure valve is set to sealing position. Pressure cook for 4 minutes.
    Noodles getting Pressure cooked
  9. Once pressure cooking is done, after 5 minutes, release the remaining pressure completely by moving the valve to venting position.
    Manual pressure release
  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.
    Noodles getting detangled
  11. Now add peanut sauce and other reserved vegetables, mix the sauce, vegetables and noodles together with the pair of tongs.
    Vegetables being added
  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.
    Thai Peanut Noodles ready to serve
  14. Serve them hot and garnish with more crushed peanuts, sesame seeds and cilantro lime dipping sauce.
    Thai Peanut Noodles ready to serve.

Recipe Video

Recipe Notes

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.
Nutrition Facts
Thai Peanut Noodles: Vegan Instant Pot Recipe
Amount Per Serving
Calories 405 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 450mg20%
Potassium 582mg17%
Carbohydrates 55g18%
Fiber 6g25%
Sugar 12g13%
Protein 15g30%
Vitamin A 7994IU160%
Vitamin C 86mg104%
Calcium 173mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
How to make Thai Peanut Noodles?

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.

How do you make Thai Peanut Sauce for noodles?

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/

Are Thai Peanut Noodles vegan?

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.

What types of noodles to use for Thai Peanut Noodles?

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.