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Thai Curry Noodles Instant Pot Recipe is a delicious recipe. It is loaded with vegetables, super easy to make and is VEGAN. This is quick to put together and so comforting. #Thaicurrynoodlesinstantpot #instantpotthairecipes #instantpotveganthai #ThaiCurryNoodles #RedThaiCurryNoodles #Asianvegan

Thai Curry Noodles Instant Pot Recipe - Vegan & Easy

Thai Curry Noodles Instant Pot Recipe is a delicious recipe. It is loaded with vegetables, super easy to make and is VEGAN. This is quick to put together and so comforting.

Course Main Course
Cuisine Asian
Keyword Asian Instant Pot Recipes, insatnt pot vegetarian recipes, Instant pot Thai Recipes, Red Thai Curry Noodles, Thai Curry Noodles Instant Pot Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People
Author simplyvegetarian777

Ingredients

CURRY BASE INGREDIENTS

  • 2 Cans or 13.66 ounce/400 ml Coconut Milk, Light & unsweetened
  • 1 small jar of 4 ounce Red Curry Paste Thai Kitchen Brand
  • 1 Tbsp Soy Sauce Dark
  • 1&1/2 Tbsp Brown Sugar or to taste
  • 1 small bunch Thai Basil Leaves
  • 1 Fresh Lemongrass husk removed and chopped
  • 1 large piece Ginger chopped fine
  • 2 cloves Garlic chopped fine
  • 8-10 stems with leaves Cilantro, fresh
  • 1 Lime Zest delicately grate the outer skin of lime to get zest
  • 1 Green Thai Chili or Jalapeno finely chopped, optional
  • To Taste Salt

Vegetables & Noodles

  • 2 handfuls of Rice Noodles literally handful. check the video
  • 4-6 cups of fresh and frozen Vegetables I go overboard with my vegetables. You may use as less or more as required.
  • 1 Lime Juice

Toppings / Garnish

  • 1 tbsp Cilantro chopped
  • To taste Lime Juice
  • 2-3 Tbsp Roasted Peanuts, spicy or plain salted
  • 2-3 sprigs of Scallions or Green Onions finely chopped

Instructions

Making Red Thai Curry Base For the Recipe

  1. Insert the inner liner in the 6 quart Instant Pot. Plug it in. 

  2. Add all the ingredients as mentioned under Red Thai Curry to the inner pot. It includes - coconut milk, The whole jar of Red Thai curry paste, lemon grass, ginger, garlic, green chili, lime zest, Thai basil leaves, cilantro, soy sauce, brown sugar, and salt. Give all the ingredients a good stir. Make sure that the Thai Curry Paste is dissolved completely in the milk.

  3. Close the lid of the Instant Pot. Set the valve on SEALING. Press the SOUP/BROTH mode. Set it to Low/Less pressure and mode for 8 MINUTES.

  4. Once the timer goes off, do the QR (quick release). Stir the curry base well. It is liquidy and light.

Making Vegan Thai Curry Noodles with Vegetables

  1. CUPS OF VEGETABLES-  For the vegetable choice, I used about 5 cups of chopped vegetables. It was a combination of fresh and frozen vegetables. Now I go overboard with my vegetables to add more goodness to my meals. You may choose to use either 1 cup of vegetables or 5 cups of vegetables. Also, you can use fresh or frozen vegetables or a combination of both. It is COMPLETELY YOUR CHOICE. You may also use frozen Asian Vegetable packet.

  2. VEGETABLES USED - I have used a mix of button mushrooms, carrots, onion, colorful bell peppers, broccoli, edamame beans, water chestnuts, snow peas, and beans.

  3. NOODLES USED - I have used A Taste of Thai Rice Noodles Linguine. So my timings are according to this one. I am assuming that most of the flat rice noodles should cook similarly. On the other hand, if you are doubtful, then you may prepare the noodles separately as per the packet instructions. If you plan to prepare the noodles separately in any case, then you may go ahead and use any noodles of your choice like brown rice noodles, ramen, pasta angel hair works really well, vermicelli noodles and etc.

  4. Now add your choice of vegetables to the curry. Give it a good stir. I request you to watch the video for a detailed understanding of the steps.

  5. Add 2 handfuls of Rice Noodles. I literally mean 2 handfuls of Noodles. Check the video. When you are adding these noodles, spread them out evenly. Do not dump all at one spot. Once you add the noodles, press them down gently in the curry. 

  6. Cover with a glass lid. Press the SAUTE MODE and set it for 15 minutes. Let it cook for 15 minutes or till you thing noodles are done to your liking. Do stir in between to avoid sticking at the bottom. 

  7. Your THAI CURRY NOODLES in INSTANT POT are ready. Adjust the salt and sugar to your choice. Squeeze the juice of 1 lime or to your taste to the noodles. Mix well. 

  8. Serve these hot in a bowl. Top the Thai Curry Noodles with some salted or spicy peanuts, cilantro leaves, scallions, and red chili flakes if needed.

  9. I promise this will be your go-to recipe on any weekday or weekend.

  10. THE CONSISTENCY - These noodles are not much soupy but very slurrpy, coated thickly in the Red Thai Curry Sauce. 

  11. THAI CURRY NOODLE SOUP - if you desire soupier noodles or to make Thai Curry Noodles, prepare the noodles separately so that they do not soak up all the curry while cooking. When ready to serve, place the noodles first and then drench them in the curry. Top with all the garnishes and enjoy.