Instant Pot Thai Peanut Noodles Speedy Weeknight Wonder
Recipe Introduction
Quick Hook
Ever stared blankly into the fridge, craving takeout but dreading the wait? Honestly, same! That's where my recipe for Instant Pot Thai Peanut Noodles comes in.
This bowl is packed with flavor and is quicker than ordering in!.
Brief Overview
Instant Pot Thai Peanut Noodles , a dish inspired by classic Asian flavors, is a weeknight game changer. It's a super easy, one-pot meal that's ready in about 30 minutes , perfect for a family of four.
This recipe is for anyone craving a delicious and satisfying bowl of Peanut Noodle Veggie Bowl without spending hours in the kitchen.
Main Benefits
These Instant Pot Thai Peanut Noodles are a nutritional powerhouse, packed with protein and fiber. It's a fantastic way to get your veggie fix and enjoy a healthy, flavourful meal.
If you wanna go Vegan Thai Peanut Noodles Instant Pot , you totally can!.
Ready to get this cooking?.
What You'll Need
- 8 oz spaghetti or linguine.
- 1 cup chicken broth.
- 1 cup water.
- 1/2 cup peanut butter.
- 1/4 cup soy sauce.
Pressure Cooker Magic for your Thai Noodle Bowls
I remember the first time I tried making Pressure Cooker Thai Noodles . Oh my gosh, the results were amazing!. The noodles cooked perfectly, and the sauce was so rich and creamy!.
A lot more easier to clean after cooking.
Easy peasy Peanut Noodles Recipe Easy
This recipe is seriously foolproof. Just toss everything in the Instant Pot, and let it do its thing.
Weeknight Champion
These Weeknight Thai Peanut Noodles are a life saver on busy evenings.
A Vegetable Noodle Bowl
You can add tons of veggies to this recipe!. This is also a Plant Based Peanut Noodles !.
Ingredients & Equipment: Let's Get This Show on the Road!
Okay, mate! You want Instant Pot Thai Peanut Noodles ? Sorted! This Peanut Noodles Recipe Easy is so simple, it's almost criminal.
We're making a banging Vegetable Noodle Bowl in minutes. Perfect for a Weeknight Thai Peanut Noodles fix. Ready to ditch the takeaway? I promise, this Quick Thai Peanut Noodles recipe is a game changer.
Main Ingredients: The Stars of the Show
Here's what you'll need, and trust me, it's not rocket science:
- Noodles: 8 oz (225g) dried spaghetti. Linguine rocks too. Rice noodles work for a gluten-free Plant Based Peanut Noodles version. Honestly? Use what you've got.
- Broth: 1 cup (240ml) chicken broth. Low sodium is your friend, unless you're a salt fiend like my nan.
- Water: 1 cup (240ml) . Tap water's fine, don't overthink it.
- Peanut Butter: 1/2 cup (120ml) . Smooth or crunchy. Crunchy adds a nice bit of texture, innit?
- Soy Sauce: 1/4 cup (60ml) . Low sodium again!
- Rice Vinegar: 2 tablespoons (30ml) . Don't skip this, it gives it a good tang.
- Sweetener: 2 tablespoons (30ml) honey or maple syrup.
- Sesame Oil: 1 tablespoon (15ml) . Adds a nutty depth that's pure magic.
- Sriracha: 1 tablespoon (15ml) . Or more, if you're feeling brave!
- Garlic: 1 clove , minced.
- Ginger: 1 teaspoon ground ginger.
- Veggies: 1/4 cup shredded carrots, chopped green onions, and peanuts (roughly!).
Quality Alert: Peanut butter. Go for natural stuff. Less sugar, more peanutty goodness.
Seasoning Notes: The Secret Sauce
The peanut sauce is where the magic happens, yeah? Ginger, garlic, and sriracha are the holy trinity here. They give this Thai Noodle Bowls recipe its signature kick.
Feel free to add a dash of fish sauce (or vegan fish sauce) for that authentic umami depth. Soy sauce, sriracha and peanut butter are the perfect spice combination for a Vegan Thai Peanut Noodles Instant Pot .
If you're missing rice vinegar, lemon juice will do in a pinch. Honestly? No one will know!
Equipment Needed: Keep It Simple
- Instant Pot. 6-quart or bigger.
- Measuring cups and spoons.
- Knife and chopping board.
- Whisk.
- That's it!
No need for fancy gadgets. If you don't have an Instant Pot, a Pressure Cooker Thai Noodles version can be adapted on the hob, but it'll take a tad longer.
I think this Easy Instant Pot Noodles recipe is absolutely amazing!.
Right then, let's get cooking! I promise you, even if you're a total disaster in the kitchen, you can nail this.
Instant Pot Thai Peanut Noodles: Speedy Weeknight Wonder
Craving Thai takeout but short on time? These Instant Pot Thai Peanut Noodles are your answer! It's faster than ordering delivery! This quick and easy recipe delivers perfectly cooked noodles smothered in a creamy, flavourful peanut sauce.
The sauce has just a touch of spice. It’s a satisfying and customizable meal that’s ready in minutes. Who doesn’t want Quick Thai Peanut Noodles ?
I remember one night, properly knackered after work. The thought of cooking filled me with dread. Then I remembered this recipe! It saved the day.
It’s now a firm favourite. The Peanut Noodles Recipe Easy has become my go-to.
Prep Like a Pro for Your Peanut Noodle Veggie Bowl
-Mise en place is key, my friend. Get all your ingredients measured and chopped before you even think about turning on that Instant Pot. It makes life so much easier.
- Chop your veggies like carrots and green onions first. Have them ready for topping. Then, measure out your sauces and spices.
- Always remember, safety first. Be careful when using knives. Watch out for steam when releasing pressure from the Instant Pot.
Noodle Nirvana: step-by-step Pressure Cooker Thai Noodles
- Break 8 oz (225g) dried spaghetti in half (optional). Add 1 cup (240ml) chicken broth and 1 cup (240ml) water to the Instant Pot. Add noodles in a criss cross fashion to prevent sticking.
- Secure the lid and set the valve to "Sealing". Cook on "Manual" for 3 minutes .
- Let the pressure release naturally for 10 minutes . Then, quick release any remaining pressure. Be careful of the steam!
- While the noodles are cooking, whisk together 1/2 cup (120ml) peanut butter , 1/4 cup (60ml) soy sauce , 2 tablespoons (30ml) rice vinegar , 2 tablespoons (30ml) honey , 1 tablespoon (15ml) sesame oil , 1 tablespoon (15ml) sriracha , 1 clove garlic , and 1 teaspoon ground ginger in a bowl.
- Carefully open the Instant Pot. If there's excess liquid, drain a little. Add the peanut sauce to the noodles. Turn the Instant Pot to "Sauté" mode. Stir until the sauce is thickened and glossy. Should only take 5 minutes .
- Divide the noodles among bowls. Top with 1/4 cup (packed) shredded carrots , 1/4 cup (packed) chopped green onions , and 1/4 cup (packed) chopped peanuts .
Top Tips for Amazing Thai Noodle Bowls
-Want to make a Vegan Thai Peanut Noodles Instant Pot ? Swap the honey for maple syrup! Boom. -Don't overcook those noodles! Slightly undercooked is much better than mushy. Trust me.
- This works as a Vegetable Noodle Bowl or not. The secret is the layers of Plant Based Peanut Noodles .
There you have it, Instant Pot Thai Peanut Noodles . Ready in a flash! Perfect for a Weeknight Thai Peanut Noodles treat.
Now, go get cooking! Let me know how it turns out!
Recipe Notes That Make All The Difference
So you're about to make Instant Pot Thai Peanut Noodles ? Awesome! Honestly, this recipe is a weeknight game changer. I remember the first time I tried it.
I was so hangry after work, and this was ready faster than ordering takeout. Talk about winning! These Pressure Cooker Thai Noodles are super easy.
Serving Up Deliciousness
Want to make your Peanut Noodle Veggie Bowl Instagram worthy? Plate those gorgeous Thai Noodle Bowls in a fancy bowl! I like to add a sprinkle of sesame seeds and a few extra chopped peanuts for that extra crunch.
Serve with a side of crunchy slaw. A crisp lager or even a sparkling water with lime pairs perfectly.
Storing Like A Pro
Got leftovers? Lucky you! These Vegan Thai Peanut Noodles Instant Pot keep well. Pop them in an airtight container and refrigerate for up to 3 days .
If you want to freeze them, be aware that the noodles might be a bit softer after thawing. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if they seem dry.
Variations To Keep Things Interesting
This Peanut Noodles Recipe Easy is versatile. Want to make it Plant Based Peanut Noodles ? Use maple syrup instead of honey.
Swap out spaghetti with rice noodles or bean sprouts for a lighter taste. Toss in some bell peppers or broccoli for an extra boost of veggies.
If you're feeling fancy, a squeeze of lime or a dash of rice vinegar can really lift the flavors. Make a big batch of this Vegetable Noodle Bowl and enjoy it for lunch all week.
Nutrition Nuggets
These Quick Thai Peanut Noodles are not only yummy but also pack a punch of protein from the peanut butter.
Each serving is estimated to have about 550 calories. You are also getting protein, fat, and carbs. Peanuts are good for you! Remember, this is just an estimate, and it will vary depending on the ingredients you use.
Making Weeknight Thai Peanut Noodles should be fun, not stressful. So, go ahead, give this recipe a whirl! You'll be amazed at how easy it is.
This Easy Instant Pot Noodles recipe is a winner. And if something goes wrong, don't stress! Cooking is all about experimenting.
Enjoy!
Frequently Asked Questions
Help! My Instant Pot Thai Peanut Noodles are sticking together. What did I do wrong?
Stickiness usually happens when the noodles aren't layered correctly in the Instant Pot or if they're slightly overcooked. Try arranging the noodles in a criss cross pattern to prevent clumping next time.
Also, make sure you're letting the pressure release naturally for the recommended time; this helps finish the noodles without turning them to mush. If they're still a bit sticky after cooking, quickly rinsing them in cold water after draining can help!
Can I make Instant Pot Thai Peanut Noodles vegetarian or vegan?
Absolutely! To make this dish vegetarian, simply ensure your chicken broth is replaced with vegetable broth. For a vegan version of Instant Pot Thai Peanut Noodles, swap the honey for maple syrup or agave nectar. You can also add tofu or edamame to the recipe for extra protein.
My sauce is too thick or too thin! How do I adjust the consistency of my Thai Peanut Noodles?
If your sauce is too thick, add a splash of water or broth while sautéing to thin it out. If it's too thin, continue to sauté the noodles on the "Sauté" setting for a few more minutes, stirring constantly, until the sauce thickens to your liking.
Remember, the sauce will thicken slightly as it cools, so aim for a slightly thinner consistency than you ultimately want. Taste as you go, mate!
How long do leftover Instant Pot Thai Peanut Noodles last, and what's the best way to store them?
Leftover Instant Pot Thai Peanut Noodles can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave or on the stovetop, adding a splash of water or broth if they seem dry.
They might not be quite as good as fresh, but they're still a tasty leftover lunch much better than another sad cheese sandwich!
Can I customize the spice level of these Instant Pot Thai Peanut Noodles? My family isn't a fan of super spicy food!
Definitely! Sriracha is the main source of heat in this recipe, so start with a very small amount (even just a tiny dab!) and add more to taste. If you're serving the noodles to children or those sensitive to spice, you could even omit the sriracha entirely and offer it on the side for those who want an extra kick.
A sprinkle of red pepper flakes also does the trick!
Instant Pot Thai Peanut Noodles Speedy Weeknight
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 calories |
|---|---|
| Fat | 30g |
| Fiber | 50g |
