• 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


0 Mins

Cook Time

0 Mins

Prep Time

Recipe Description

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.

Recipe Directions

Prepare Tofu:

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