Red Thai Curry Noodles
Thai Curry Noodles is a flavorful recipe made in Instant Pot by adding lots of vegetables in red curry with noodles. This is easy to make recipe that can be prepared in no time
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Equipment
Instant Pot
Ingredients
- 8 oz Linguine or any other Noodles
- 1 Onion sliced
- 1 Red Bell Pepper sliced
- 2 Cups Mixed Vegetables
- 2-3 tablespoon Peanuts chopped/ grated
- ½ Cup Coconut Milk
- 2 tablespoon Red Curry Paste
- 2 tablespoon Oil
- 1 tablespoon Sesame Oil
- 2 ½ cup White Miso broth
Instructions
HOW TO MAKE VEGAN THAI CURRY NOODLES IN INSTANT POT:
- Press saute in an Instant pot and add oil to the pot. When oil is hot, add onions to it and let it saute for 2-3 minutes, add Red Bell Peppers.
- Add Red Thai Curry Paste and saute for another 1 minutes. Now add broth (as needed) to the pot and layer linguine/noodles over it. Add all the vegetables (carrots, snap peas, chestnuts, baby corns, french beans, etc).(Note: Do not add Broccoli with other vegetables).
- Add salt & close lid. At vent in the sealing position, pressure cook for 3 minutes.(Note: You can adjust time based on noodles you use. For Linguine, cook time mentioned is 8 minutes. Divide cook time in half (8/2 = 4) and then deduct 1 (4-1=3). Hence 3 minutes is the time you need too cook linguine in Instant Pot).
- When the timer beeps, Quick Release by turning the vent to venting direction.
- When valve goes down, open lid and mix everything. Now add Coconut Milk and Saute for 1-2 minutes. Cancel Saute and add Broccoli florets to the pot and close lid. Let it sit for 3 more minutes and serve.
- Sprinkle some chopped peanuts over the noodles before serving.
HOW TO MAKE VEGAN THAI CURRY NOODLES ON STOVE-TOP:
- In a sauce pan add 2-3 qt of water and boil it. Once water is boiled add noodles and cook for another 3-5 minutes or time suggested. Once noodles are cooked strain the water and sprinkle some oil in the noodles. (Note: you can leave in cold icy water to stop the cooking process).
- In another sauce pan add oil. When oil is hot, add onions to it and let it saute for 2-3 minutes, add Red Bell Peppers.
- Add Red Thai Curry Paste and saute for another 1 minutes. Now add broth (as needed) to the pot and layer linguine/noodles over it. Add all the vegetables (carrots, snap peas, chestnuts, baby corns, french beans, etc). Let it cook for 10-15 minutes until all the vegetables are cooked properly and broth is ready.(Note: Do not add Broccoli with other vegetables).
- Lastly add Broccoli and coconut milk. Saute for another 2-3 minutes until broccoli is cooked.
- Take a bowl pour in the curry and vegetables. Top with some cooked noodles and garnish with some chopped peanuts and serve.
Notes
You can adjust time based on noodles you use. For Linguine, cook time is 8 minutes. Divide cook time in half (8/2 = 4) and then deduct 1 (4-1=3). End result is 3 and that's the time I cooked linguine for. It turned out perfectly cooked.
As I have used Trader Joe's Red Thai Curry Sauce so I didn't added Coconut Milk to it. I added this sauce in place of Coconut Milk.
If you add broccoli and pressure cook for 3 minutes, it will turn mushy. Best to let it sit over the dish, once everything is cooked.
I have made this recipe using my Instant Pot Duo60 6QT Multi- Cooker
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Nutrition Facts
Red Thai Curry Noodles
Serving Size
1 grams
Amount per Serving
Calories
949
Calories from Fat 378
% Daily Value*
Fat
42
g
65
%
Saturated Fat
14
g
88
%
Sodium
107
mg
5
%
Potassium
1043
mg
30
%
Carbohydrates
122
g
41
%
Fiber
15
g
63
%
Sugar
9
g
10
%
Protein
26
g
52
%
Vitamin A
13467
IU
269
%
Vitamin C
101
mg
122
%
Calcium
124
mg
12
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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