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    You are here: Home / Recipes / Healthy Instant Pot Thai Peanut Chicken and Noodles + Video ( + Non-Instant Pot Instructions)

    Healthy Instant Pot Thai Peanut Chicken and Noodles + Video ( + Non-Instant Pot Instructions)

    Posted: Mar 13, 2018 Last Modified: Mar 10, 2019 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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    This Healthy Instant Pot Thai Peanut Chicken and Noodles Recipe is the perfect weeknight dinner! This Thai Peanut Chicken and Noodle recipe is so quick, easy, and versatile you’re going to want to make all the time! Non-Instant Pot instructions are down below if you don't have an Instant Pot! #instantpot #instantpotrecipe #chickenrecipe #easydinner #recipe #chicken #peanutbutter
     

    This Healthy Instant Pot Thai Peanut Chicken and Noodles Recipe is the perfect weeknight dinner! This Thai Peanut Chicken and Noodle recipe is so quick, easy, and versatile you’re going to want to make all the time! Non-Instant Pot instructions are down below if you don’t have an Instant Pot! Video down below!

    This Healthy Instant Pot Thai Peanut Chicken and Noodles Recipe is the perfect weeknight dinner! This Thai Peanut Chicken and Noodle recipe is so quick, easy, and versatile you’re going to want to make all the time! Non-Instant Pot instructions are down below if you don't have an Instant Pot! Video down below!

    Healthy Instant Pot Thai Peanut Chicken and Noodles

    Y’all know I love my peanut sauce (ie this stir fry and this chicken wrap meal) so this recipe was inevitable. I hadn’t had Thai food in a while so when I look a look in my fridge to see what I wanted to make for dinner, this pretty healthy thai peanut chicken and noodles recipe was a shoo-in. So how is this healthier than your usual thai peanut meals? Most store bought peanut sauces tend to have brown sugar, regular sugar, caramel colouring, and shelf life extender. This homemade peanut sauce cuts those out!

    What You Need For This Healthy Instant Pot Thai Peanut Chicken and Noodles

    This Healthy Instant Pot Thai Peanut Chicken and Noodles Recipe is the perfect weeknight dinner! This Thai Peanut Chicken and Noodle recipe is so quick, easy, and versatile you’re going to want to make all the time! Non-Instant Pot instructions are down below if you don't have an Instant Pot! Video down below!

    This healthy thai peanut chicken and noodle recipe doesn’t require much. Most of the ingredients shown here is for the peanut sauce! If you want to mix it up, you can add some hot sauce to the peanut sauce.

    • chicken breast
    • rice noodles or noodles of your choice
    • chicken stock (I use Better than Bouillon)
    • peanut butter
    • oyster sauce
    • tamari or soy sauce
    • rice vinegar
    • lime
    • peas
    • garlic

    So What’s An Instant Pot?

    I have the Duo Plus 9 in 1 Instant Pot. The Duo Plus replaces 9 commonly used kitchen appliances – Pressure Cooker, Slow Cooker, Rice/Porridge Cooker, Yogurt Maker, Cake/Egg Maker, Sauté/Searing, Steam, Warm and Sterilize. It’s quite the multi-use product! Plus, because this is using the Instant Pot, it falls under the #OnePotRecipe category too! Minimal dishes! Win-Win-Win! If you want to learn more, here’s my What’s An Instant Pot post that also breaks down each model!

    This Healthy Instant Pot Thai Peanut Chicken and Noodles Recipe is the perfect weeknight dinner! This Thai Peanut Chicken and Noodle recipe is so quick, easy, and versatile you’re going to want to make all the time! Non-Instant Pot instructions are down below if you don't have an Instant Pot!

    Tips for Making the Perfect Healthy Instant Pot Thai Peanut Chicken and Noodles

    • You don’t have to use rice noodles, any quick cook noodles (stir fry noodles, ramen noodles, etc) will work!
    • This Thai Peanut Chicken and Noodles is best to be eaten immediately due to the sauce. However, if you’re re-heating it, add a little bit of water to the pot and give it a quick stir to reheat it
    • After cooking the chicken, you can either 1. add your noodles and peas into the Instant Pot pre-cooked, or sauté in the pot until cooked, or add a cup of water and pressure cook for 1 minute


    Healthy Instant Pot Thai Peanut Chicken and Noodles

    This Healthy Instant Pot Thai Peanut Chicken and Noodles Recipe is the perfect weeknight dinner! This Thai Peanut Chicken and Noodle recipe is so quick, easy, and versatile you’re going to want to make all the time! Non-Instant Pot instructions are down below if you don't have an Instant Pot! 
    4.58 from 7 votes
    Print Rate
    Prep Time: 5 mins
    Cook Time: 15 mins
    Total Time: 20 mins
    Servings: 6 people

    Ingredients

    • 1 cup peanut butter
    • 2 tbsp rice vinegar
    • 7 tbsp tamari or soy sauce
    • 2 tbsp oyster sauce
    • 1 lime juice
    • 3 cloves garlic
    • 2 cup chicken stock/broth , (more if needed!)
    • 3 chicken breast
    • 400 grams rice stick noodles (in thick)
    • 170 grams snow peas
    • optional toppings: red chili flake, chopped peanuts

    Instructions

    Instant Pot Instructions

    • In an Instant Pot, turn on sauté mode and put in the peanut butter, rice vinegar, tamari/soy sauce, oyster sauce, lime juice, garlic, and chicken stock and mix until it's blended together. 
    • Place the chicken breast in the sauce and place the Instant Pot lid on. Seal it and set it to 12 minutes under pressure.
    • After it's done cooking, quick release and leave the sauce in the Instant Pot and remove the chicken and set aside to shred.
    • For the noodles and snow peas, you can either 1. add your noodles and peas into the Instant Pot pre-cooked, or sauté in the pot until cooked, or add a cup of water and pressure cook for 1 minute. (Please read RECIPE NOTE! Make sure there's enough liquid to avoid the burn notice)
    • After the noodles are cooked, add your chicken (now shredded) back in and mix it together. Top with some lime and optional: red chili flakes and chopped peanuts.

    Non Instant Pot Instructions

    • Cook your chicken via stove top or oven baked (400F at 25 mins), set it aside to cool a bit before shredding.
    • Cook your noodles and peas (these rice noodles takes 6 minutes in boiling water so add the peas half way in).
    • In a pot on medium heat, add in the peanut butter, rice vinegar, tamari/soy sauce, oyster sauce, lime juice, garlic, and chicken stock and mix until it's blended together and let it simmer for a minute.
    • Once everything is cooked, combine the sauce, noodles, peas, and shredded chicken. Serve immediately and top off with some lime and optional: red chili flakes and chopped peanuts.

    Notes

    I've had some feedback regarding a burn notice from the peanut butter sauce. Some things to keep in mind with making this recipe in the Instant Pot is 
    • The size of your IP. Mine is 6 qt and the size of the pot plays a role. If your pot is bigger, then the liquid is not as deep so more likely to burn.
    • Add more liquid if it does not look like it'll be enough to bring your IP up to pressure!
    • I've re-tested the recipe a couple more times and have updated the liquid amount by 1 cup. It does not change the flavour and I have yet to have the sauce burn.
    • What type of PB you are using: note that the sauce in the video is still quite liquidly after the first pressure cook. If your peanut butter is too thick, that's something to keep in mind as it'll make the sauce thicker and more likely to burn. Add extra broth or stock if your peanut sauce is too thick
    • Lastly, the rice noodles Im using will literally cook once it's in boiling liquid. The results will not be the same if you use other noodles (ie pasta noodles)
    Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Serving: 6servings | Calories: 596kcal | Carbohydrates: 69g | Protein: 28g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 1567mg | Potassium: 642mg | Fiber: 4g | Sugar: 5g | Vitamin A: 325IU | Vitamin C: 19.6mg | Calcium: 54mg | Iron: 2.6mg
    Authour: Carmy
    Course: Main Course
    Cuisine: Healthy, Instant Pot, Thai

    Don’t forget to click the pin button down below to save this recipe for later!

    Want to try another Instant Pot recipes? Check these recipes out

    • Healthier Instant Pot Butter Chicken
    • Healthy Instant Pot Lasagna Soup
    • Easy Instant Pot Beef Stew
    • Spicy Chicken and Rice, Inspired by Chipotle
    • Healthy Greek Chicken and Rice Instant Pot Meal Prep + Video 

    This Healthy Instant Pot Thai Peanut Chicken and Noodles Recipe is the perfect weeknight dinner! This Thai Peanut Chicken and Noodle recipe is so quick, easy, and versatile you’re going to want to make all the time! Non-Instant Pot instructions are down below if you don't have an Instant Pot! #instantpot #instantpotrecipe #chickenrecipe #easydinner #recipe #chicken #peanutbutter


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    Reader Interactions

    Comments

    1. Janice - Salads for Lunch

      March 16, 2018 at 12:26 pm

      5 stars
      Looks delicious Carmy! My kids love peanut butter and noodles, I bet they would love this dish. Yum yum!

      Reply
    2. Kay

      July 27, 2018 at 12:23 pm

      I have the IP DUO 6 qt and I had the quadruple the amount of chicken broth I used (used 4 c) to get it to seal without burning the bottom.

      Reply
      • Carmy

        July 29, 2018 at 8:38 am

        Thanks for letting me know! I wonder if we have different versions because I don’t think I’ve ever gotten a burn message on my IP!

        Reply
      • Carmy

        July 29, 2018 at 8:44 am

        Do you mind lettting me know what type of PB you’re using as well? I’m curious if the thickness of various PB is a factor in the liquid levels as well! Thanks!

        Reply
    3. Mindy

      July 30, 2018 at 1:07 pm

      5 stars
      That was so good. My husband ate it all up. I used 2.5 cups of chicken broth and organic peanut butter to make sure it was “liquid-y.” I also doubled the chili flakes to make it a bit spicier and my husband loved it.

      Reply
    4. Deborah

      August 03, 2018 at 10:28 am

      5 stars
      Really good dinner. Thanks. I added extra garlic and a thai chili pepper

      Reply
    5. Dani

      August 31, 2018 at 11:15 am

      5 stars
      This was really good. I added sliced carrots and broccoli

      Reply
      • Karen

        January 30, 2019 at 4:20 am

        When you added sliced carrots and broccoli, did you have to alter cooking times or liquids?

        Reply
    6. Elle

      February 22, 2019 at 8:10 pm

      I wish your IP recipes included the pressure release instructions. I seldom cook whole chicken breasts so I don’t know if they should be quick release or natural release.

      I’ve experienced the same confusion with other IP recipes. It seem silly for me to have to go to another recipe book to find out how the pressure should be released.

      It would really be helpful.
      I have really enjoyed the recipes I’ve made from your site.

      Thanks for this one. It smells wonderful.

      Reply
      • Carmy

        February 23, 2019 at 11:13 am

        Hey Elle,

        Thanks for pointing that out! This was one of my earlier IP recipes and I clearly forgot to write that the release method is quick release. I’ll be updating it.

        Reply
        • Elle

          February 23, 2019 at 1:53 pm

          I ended up doing 5 minutes natural then quick release.
          The chicken was a bit dry. I think I’ll cut the time down a bit.
          But the sauce was great after I added Sciracha sauce to spice it up.

          Reply
    7. Elle

      February 22, 2019 at 8:14 pm

      4 stars
      One more note.
      You show Better than Bullion in the picture of ingredients but it’s not in the recipe.

      I put a tsp into the satay sauce. As that’s how much I usually use.

      Just sayin’

      Reply
      • Carmy

        February 23, 2019 at 11:12 am

        Hi Elle,

        For the Better than Boullion, I use the recommended amount on the container to make the amount of chicken stock/broth needed. The container states 1 tsp = 284ml of broth equivalents so it is up to you how much you want to add to make it.

        Reply
    8. Jen

      March 21, 2019 at 5:55 pm

      4 stars
      When you want to cook the noodles and snow peas in the pot, do you mean cook them in the sauce with added water AFTER cooking the chicken or cook them BEFORE you’ve added the sauce & chicken? That part has me a bit confused.

      Reply
      • Carmy

        March 21, 2019 at 10:03 pm

        Hi Jen, you add in the noodles and snow peas after you’ve removed the chicken so it’s just sauce in the IP. Hope that helps!

        Reply
    9. Gordana Sever

      January 16, 2020 at 10:20 pm

      4 stars
      It’s not clear how to cook the noodle after cooking the chicken. I follow the instruction and got message BURN. I have to turn around noodles in souses until they soften. Other than that the dis is very tasty.

      Reply
      • Carmy

        January 18, 2020 at 10:36 am

        “For the noodles and snow peas, you can either 1. add your noodles and peas into the Instant Pot pre-cooked, or sauté in the pot until cooked, or add a cup of water and pressure cook for 1 minute.”

        Reply

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