Spicy Thai Veggie Noodles

This perfect bowl of happiness makes a yummy dinner and is a kid favorite. These versatile noodles come together in no time in a spicy tangy sauce that will have you craving for more!!!

Eating at your favorite Thai restaurant is awesome. But the next best thing is making it at home, minus all the oil without compromising on the flavors. It's so much more cost-effective and healthier too. You can easily enhance the nutrition quotient of your dish by adding lots of veggies and protein like tofu.

These noodles are spicy, tangy and so addictive with a hint of umami from mushrooms and are so easy to put together. It takes under 30 minutes from start to finish. What I love about this recipe is that the noodles and sauce can cook together all at once, making it a perfect hassle-free weeknight meal. It doesn't get any easier than this!

We love these Instant Pot Spicy Thai Veggie Noodles. They're:

• So quick and easy to make in an Instant Pot
• Utterly delicious with spicy and tangy notes and a hint of umami
• Highly customizable and can be made with whatever veggies you have on hand and as per your taste
• Made with easily available pantry ingredients
• Great for entertaining a crowd
• Vegan, Vegetarian, Plant-based, and Dairy-free

So let's dig right in and slurp away!!!

Ingredients

• 250 grams spaghetti noodles (or any noodles of your choice)
• 1 tablespoon garlic, minced
• 2 teaspoon ginger, minced
• 1 thai chili or serrano pepper, finely chopped
• 1 medium onion, sliced
• 1 red bell pepper, thinly sliced
• 2 medium carrots, thinly sliced like matchsticks
• 8-10 mushrooms, sliced (I used Trader Joe's frozen Mushroom Medley as that's what I had, but you can use any variety)
• ¾ cup scallions/green onions, chopped
• 7-8 thai basil/basil leaves, chopped
• ½ cup red curry sauce (I used Trader Joe's brand) or 1.5 tablespoons red curry paste
• 1 tablespoon soy sauce
• 2 tablespoon sriracha or sambal olek (adjust spice level as per your liking)
• 2 teaspoon rice vinegar
• 2 tablespoon roasted peanuts, coarsely crushed
• 2.5 tablespoon sesame oil
• juice of half a lime
• salt as per taste
• ¼ teaspoon freshly cracked black pepper
• 1 teaspoon red chili flakes (optional for extra heat, but highly recommended)

Instructions

Instant Pot

1. First, combine and whisk together the sauce ingredients in a small bowl - soy sauce, red curry sauce (you can use 1.5 tablespoons red thai curry paste instead too), vinegar, and sriracha.
2. Turn the Instant Pot to SAUTÉ mode at HIGH.
3. Once hot, add about 1.5 tablespoon oil to the inner steel insert of the Instant Pot. Then add carrots, peppers, scallion whites, and mushrooms. Sauté for about 4-5 minutes. Transfer the veggies to a plate and keep them aside.
4. Add the remaining 1 tablespoon oil.
5. Then, add ginger, garlic, and thai chili. Sauté till light brown and aromatic, about 30 seconds.
6. Now, add onions and sauté for 3-4 minutes or till translucent.
7. Stir in the whisked sauce, salt, chili flakes, and pepper. Scrape the bottom of the inner pot to make sure nothing is stuck there.
8. Add 1.25 cups water (1.5 cups if using red curry paste)
9. Break the noodles into half and spread them in a crisscross pattern. Press them gently with a spatula so that they are almost submerged in water.
10. Cancel the SAUTÉ mode. Close the lid of the IP with the vent in the sealing position.
11. Change the setting to PRESSURE COOK or MANUAL MODE at High for 5 minutes.
12. Once the time is up and IP beeps, manually release the pressure.
13. Open the lid and give the noodles a good toss with tongs. There might be some extra liquid. Don't worry it will be absorbed by the noodles. Close the lid again and let it sit for another 5 minutes.
14. Add the sautéed vegetables, squeeze of lime, and toss with noodles.
15. Finally, top with scallion greens, basil, and crushed peanuts. Serve immediately!!

Stovetop

1. Boil the noodles as per instructions on the package.
2. Rinse and drain the noodles, drizzle ½ tablespoon oil over them, so they don't stick to each other. Set it aside.
3. Heat the remaining 2 tablespoon oil in a wok at medium-high heat. Add minced ginger, garlic, and thai chili. Stir for about 30 seconds.
4. Add sliced onions, carrots, mushrooms, white part of scallions, and red peppers. Sauté for 3-4 minutes.
5. Stir in all the sauces - red curry, soy, and sriracha. Add salt, pepper, lime juice, and chili flakes.
6. Then, add the boiled noodles. Toss the noodles nicely for a couple of minutes with all the veggies and sauce. Garnish with scallion greens, crushed peanuts, and basil. Serve immediately!!!

Recipe Notes

• You can use any vegetables you have on hand, just remember to add them in order of cooking time if making on the stovetop.
• Add more peanuts for extra crunch.
• Adjust the pressure-cook time in Instant Pot depending on the type of noodles you use. It will be half the time of whatever is mentioned on the packet instructions. So if it is 10 minutes, IP pressure-cook time is 5 minutes. If you want softer noodles, add 1 minute to the cook time.
• If you like your veggies softer, let them pressure-cook with sauce and noodles. I like mine with a bite, so I sauté and then reserve them to be added later before serving.
• You can add pan-fried tofu just before serving to bulk it up a tad. You are going to love it irrespective.
• Use rice noodles and tamari instead of soy sauce to make this dish gluten-free.
• If some noodles are still clumped together after the cooking cycle is over, simply separate them using a fork.