Instant Pot Thai Noodles Recipe- Sriracha, Basil & Veggie Delight

Last Updated on 2 months by Neha Deshmukh

Instant Pot Thai Noodles Recipe – Sriracha, Basil & Veggie Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. Well, look no further! This Instant Pot Thai Noodles recipe is a total game-changer. It’s packed with fresh veggies, a deliciously spicy-sweet sauce, and comes together in under 20 minutes. I first made this when I was craving takeout but didn’t want the wait (or the price tag!). Now it’s a regular weeknight staple.

Why You’ll Love This Recipe

Seriously, what’s not to love? This recipe is:

• Fast: Ready in just 15 minutes!
• Flavorful: The sriracha-infused sauce is seriously addictive.
• Healthy: Loaded with colorful vegetables.
• Easy: The Instant Pot does most of the work for you.
• Customizable: Easily adapt it to your spice preference and dietary needs.

Ingredients

Here’s what you’ll need to whip up this Thai noodle magic:

• ¼ cup dark soy sauce
• 2 tablespoons vegetarian oyster sauce
• 1 tablespoon hot sauce (like sriracha)
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons oil (like avocado oil)
• 5-6 large garlic cloves, finely chopped
• 1 inch ginger, finely chopped
• 1 Thai green chili, sliced
• 1 medium yellow onion, diced
• 2-3 scallions, chopped in 1-inch pieces
• 1 large red pepper, sliced
• 1 large carrot, cut into rounds
• 7-8 baby corn, sliced in two
• ⅓ cup chopped Thai Basil
• 1.5 cups vegetable broth
• 8 oz wide rice noodles
• 1 cup broccoli florets (small florets)

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Dark Soy Sauce: This isn’t your everyday soy sauce. It’s thicker, sweeter, and adds a beautiful color to the dish. If you can’t find it, you can use regular soy sauce with a teaspoon of molasses.
• Vegetarian Oyster Sauce: This is a key ingredient for that authentic Thai flavor. It’s made from mushrooms, so it’s completely vegetarian! You can find it at most Asian grocery stores, or online.
• Thai Basil: Don’t substitute with regular basil! Thai basil has a slightly anise-like flavor that really makes this dish sing. It’s worth seeking out.
• Wide Rice Noodles: I love using wide rice noodles for this recipe because they soak up all that delicious sauce. You can also use other types of rice noodles, like Pad Thai noodles, but adjust the cooking time accordingly. In Thailand, you’ll find a huge variety of noodle widths and textures – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the sauce. In a bowl or glass jar, whisk together the dark soy sauce, vegetarian oyster sauce, sriracha, brown sugar, and rice vinegar. Give it a taste and adjust the hot sauce to your liking. Set it aside – we’ll need it later.
2. Now, press the sauté button on your Instant Pot. Once it’s hot, add the oil, garlic, ginger, green chili, onion, and scallions. Sauté for 2-3 minutes, until the onions soften and become fragrant.
3. Add the red pepper, carrots, and baby corn to the pot. Stir everything together and cook for another minute or two.
4. Pour in the vegetable broth and the prepared sauce. Deglaze the pot by scraping the bottom to prevent sticking – this is important!
5. Arrange the rice noodles in a criss-cross pattern in the pot. Gently press them down with a spatula to submerge them slightly in the liquid. Don’t stir!
6. Close the lid and set the Instant Pot to high pressure for 3 minutes. Once the cooking time is up, do a quick release of the pressure.
7. Open the pot and use tongs to gently mix the noodles and vegetables. Add the broccoli florets, cover with a glass lid, and let them sit for 5 minutes to steam.
8. Finally, toss everything together, garnish with additional Thai basil, and serve immediately.

Expert Tips

• Don’t overcook the noodles! They’ll continue to cook from the residual heat.
• Deglazing is key. Scraping the bottom of the pot prevents the dreaded “burn” message.
• Taste as you go. Adjust the sauce to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the vegetarian oyster sauce with a mushroom-based vegan oyster sauce or a tablespoon of soy sauce mixed with a teaspoon of maple syrup.
• Gluten-Free Adaptation: Make sure your soy sauce is gluten-free! Tamari is a great option.
• Spice Level Adjustment: Control the amount of sriracha to adjust the heat. My husband likes to add a pinch of red pepper flakes too!
• Quick Weeknight Meal Adaptation: Pre-chop your veggies on the weekend to save even more time during the week. My friend Sarah does this every Sunday and it’s a lifesaver.

Serving Suggestions

This dish is fantastic on its own, but here are a few ideas for serving:

• A sprinkle of chopped peanuts
• A wedge of lime for squeezing
• A side of spring rolls

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. The noodles may absorb some of the sauce upon standing, so you might want to add a splash of water or broth when reheating.

FAQs

Let’s answer some common questions:

1. Can I use different vegetables in this recipe?

Absolutely! Feel free to swap in your favorites. Bell peppers, snap peas, mushrooms, and bok choy all work well.

2. What is vegetarian oyster sauce, and where can I find it?

It’s a sauce made from mushrooms that mimics the flavor of traditional oyster sauce. You can find it at Asian grocery stores or online.

3. Can this be made on the stovetop instead of in an Instant Pot?

Yes! Sauté the vegetables as directed, then add the broth and sauce. Bring to a boil, add the noodles, and simmer until the noodles are cooked through.

4. How do I prevent the noodles from sticking together?

Don’t stir the noodles while they’re cooking in the Instant Pot. Gently toss them with tongs after cooking.

5. What is the best way to adjust the sweetness/sourness of the sauce?

Add more brown sugar for sweetness or more rice vinegar for sourness.

6. Can I make this ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator. However, it’s best to cook the noodles fresh for the best texture.