Instant Pot Thai Peanut Noodles

If you’re craving something savory, a little sweet, and totally satisfying—these Thai peanut noodles are the move. Made in one pot with pantry ingredients and a bold, creamy sauce, this recipe keeps things simple without sacrificing flavor.

Save for Later!

You just throw everything in the Instant Pot—no separate boiling, no draining. The noodles cook in the sauce, soaking up every bit of flavor while the pressure seals everything in. Toss in some veggies and finish with a hit of lime or chopped peanuts, and you’ve got a quick, no-fuss meal that tastes like takeout without the wait.

---

Why These Noodles Are So Easy and Good

This dish brings big flavor in a fraction of the time. Pressure cooking not only saves effort, but it also helps the noodles absorb the sauce from the start—so every bite tastes rich and balanced.

• One-pot cooking – Fewer dishes, faster cleanup.
• Customizable heat and texture – Adjust spice and add whatever veggies you like.
• The sauce clings to every noodle – Thanks to the natural starch from the pasta.

You’ll go from craving to plate in under 30 minutes—with less work than ordering delivery.

---

Simple Ingredients That Bring It All Together

These are pantry-friendly and easy to adjust. You don’t need anything complicated to make it taste great.

Save for Later!

• Spaghetti or linguine – You can also use rice noodles if you reduce cook time.
• Peanut butter – Smooth and creamy is best; natural-style works too.
• Soy sauce – Adds salt and umami.
• Garlic and ginger – Fresh if you can, but paste or powder will still work.
• Lime juice and brown sugar – Balances acidity and sweetness.
• Sriracha or chili paste – Optional heat.
• Vegetables – Bell peppers, shredded carrots, or frozen peas work well.

Add toppings like chopped peanuts, green onions, or sesame seeds for texture and freshness.

---

Step-by-Step: How to Make Thai Peanut Noodles in the Instant Pot

This recipe is fast but layered with flavor. Make sure to follow the sequence so the noodles cook just right.

• Add the pasta and liquids
  Break spaghetti in half and place in a criss-cross pattern to prevent sticking. Add water, soy sauce, garlic, ginger, and a spoonful of brown sugar. Do not stir.
• Cook under pressure
  Seal the lid and cook on HIGH pressure for 4 minutes. Quick release the pressure when done.
• Stir in the sauce
  Immediately stir in peanut butter, lime juice, and sriracha if using. The hot noodles will help melt the peanut butter.
• Add veggies
  Stir in bell peppers, carrots, or snap peas. Cover loosely with the lid for 2–3 minutes to let them steam in the residual heat.
• Finish and serve
  Garnish with chopped peanuts, scallions, or cilantro. Serve warm or at room temperature.

---

What Pairs Well with These Thai Noodles

Side Dish	Why It Works
Cucumber salad	Refreshing and light
Thai spring rolls	Great for texture and dipping
Edamame with sea salt	Quick, healthy snack on the side
Coconut rice	Mild and slightly sweet, complements sauce
Spicy mango slaw	Crunchy and bold contrast
Roasted tofu bites	Adds protein and bite
Steamed broccoli	Neutral and easy to add in

---

Tips for Storing and Reheating

These noodles make great leftovers and are easy to store.

• Fridge: Store in an airtight container for 3–4 days.
• Reheat: Microwave with a splash of water or soy sauce to loosen the sauce. Stir halfway through reheating.
• Meal prep tip: Keep garnishes separate until serving to keep them fresh and crunchy.

---

Your Questions Answered

Can I make it with rice noodles instead of spaghetti?
Yes—reduce the pressure cook time to 2 minutes and do a quick release.

Does the peanut butter curdle under heat?
No. It blends in smoothly when added after pressure cooking.

What can I use instead of soy sauce?
Try tamari for gluten-free, or coconut aminos for a sweeter flavor.

Can I add protein?
Yes—stir in cooked chicken, tofu, shrimp, or even edamame after pressure cooking.