Thai Peanut Noodles {Instant Pot}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with a spiced peanut sauce made from peanut butter, ginger, garlic, and sriracha, topped with peanuts and cilantro. Creamy, spicy, and satisfying, this vegan dish cooks in minutes in the Instant Pot.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces spaghetti
- 2 tbsp sesame oil
- 3 large garlic cloves (minced)
- 2 tbsp fresh ginger (minced)
- 1/2 red pepper (thinly sliced)
- 1/3 cup honey (or agave syrup for vegan version)
- 1/3 cup peanut butter
- 1/3 cup soy sauce, gluten-free variety if needed
- 1 cup vegetable broth
- 4 tbsp rice vinegar
- 2-4 tsp Sriracha sauce (optional)
- 2 tbsp cilantro (chopped)
- 1 lime (juiced)
- peanuts (to garnish)
At a glance
PER SERVING · TIME 14M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4m
- Sodium
- 1381mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 351mg
- Calcium
- 30mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1381MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.