Are you craving something rich and creamy this week? These Thai Peanut Noodles are easy to make and are prepared using Instant Pot which means less time spent cooking. Let’s know more about it.
There are a few benefits that these Thai Peanut Noodles mainly found in Asia but now available worldwide thanks to the commercial of instant pots. The name “Thai” was given because of the paste made from dry roasted peanuts and commonly used to flavour Thai dishes. This paste is called “Tao Sum,” Thai for ground roasted peanuts.
Thai Peanut Noodles with satay sauce are my favourite! It is so easy to make, and I can eat it every day, for a month, without getting bored. Feast your taste buds with this fantastic recipe!
I especially love Thai noodles with peanut sauce. There’s nothing in the world like that flavour combination! I can eat dinner every night for a week straight and never get tired of it.
Main Ingredients:-
- Peanut Satay Sauce:
In this recipe, peanut satay sauce plays an essential role. The sauce needs to be thick, creamy and rich.
- Tagliatelle Pasta:
Flat noodles cover the surface of a noodle well. I used flat tagliatelle pasta for Thailand Mix Noodle. I also recommend udon or other flat noodles cooked with oil as the flavour is absorbed well.
- Vegetables:
I love how vegetables mixed with soft noodles always tastes so good. To me, the best part about most Asian recipes is that they have a fantastic mix of endless vegetables and topping that I can pick from to add to my dish.
- Protein:
This recipe uses tofu for a vegetarian option that can also be made vegan. There are options for adding your favourite protein to these noodles if you don’t have any dietary restrictions.
- Fresh Ginger:
What can be more soothing than ginger flavour to start a meal? If given the option, we get extra ginger flavour every time!
- Sesame Oil:
Spread a little spice into your everyday lifestyle with these peanut noodles. Top with sesame seed oil, and you’re good to go!
Recipe of Thai Peanut Noodles:-
Lazy man-friendly recipes like this Vegan Thai Peanut Noodles are ideal for us that can’t be bothered with all the pot straining and boiling, not to mention smelling of cooked noodles for hours. This recipe only requires one pot and is easy to prepare.
- Saute:
In a pan, heat oil and preheat wok. Add ginger, garlic, onions and stir-fry vegetables until just cooked.
- Add Noodles:
Making quick, flavorful dishes is easy when you have the right ingredients at home. That’s why I always keep a box of tagliatelle on hand.
- Add Liquid:
Instead of adding water add vegetable stock to give authentic favours.
- Pressure Cook:
Cook for 4 minutes in a pressure cooker.
- Release Pressure:
If your pressure cooker has a manual release valve, you can use it to release the remaining pressure after 5 minutes.
- Detangle the Noodles:
Detangling of noodles is an essential part so that the noodles don't stick to each other.
- Add Sauce and Remaining Vegetables:
When you have detangled the noodles, then add the second group of vegetables.
- Steam Cook:
So.. after having the noodles cook for 10 minutes on NPR, I then put them into a boiling pot of water and boiled them for another 5 minutes.
- Garnish:
And at the end, trim and serve.
