How to Make Thai-Inspired Peanut Noodle Bowls
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Add water, soy sauce, brown sugar, vinegar, ginger, sriracha, and peanut butter to the Instant Pot. Whisk until combined.
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Add spaghetti (spread to prevent clumping) and top with frozen veggies. Drizzle with sesame oil.
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Seal lid and pressure cook on high for 4 minutes.
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Quick release pressure. Stir vigorously to coat noodles with sauce. Add extra water if needed for creaminess.
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Serve hot with lime wedges or chopped cilantro if desired.
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Pro Tips for Perfect Thai-Inspired Peanut Noodle Bowls
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.
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