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.
Pro Tips for Perfect Thai-Inspired Peanut Noodle Bowls
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of spaghetti, broken in half, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Thai-Inspired Peanut Noodle Bowls?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Thai-Inspired Peanut Noodle Bowls?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for spaghetti, broken in half?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain nuts, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.