Cook your rice noodles by boiling them until soft or by soaking them in hot water for 30-45 minutes. Refer to the instructions on the package. Boiling will be the fastest method.
Once the noodles are cooked through, drain them and rinse with cool water.
If you want to cook rice noodles in your instant pot, add 4 ounces of rice noodles with 1 ½ cups cold water. Close the lid and set to sealing. Pressure cook on HIGH for 1 minute, then immediately quick release. Stir the cooked noodles, drain, and rinse with cool water. If the noodles are not 100% cooked after removing the lid, set the Instant Pot to 'sauté' and let it simmer for a few more minutes.
Place cooked noodles in a bowl to the side and pat dry.
Begin by slicing garlic cloves very thinly, longways.
Add olive oil to a pan and bring it to medium heat, then add the sliced garlic.
Stir the garlic in the oil on low-medium heat until very tiny bubbles begin to form. If the oil starts to pop or boil, it is too hot.
Once the garlic is beginning to cook, add the chili garlic oil and mix that in.
Then, stir in the toasted sesame oil.
Keep cooking and stirring slowly.
Once the garlic cloves turn a light gold, immediately turn off the heat to prevent burning
Add a small amount of cool water (2-3 tablespoons) to the pan off the heat to cool down the oil and stop the cooking of the garlic.
To the pan of garlic and oil, add the cooked rice noodles and stir until the noodles are fully coated in oil. Make sure the noodles are mostly dry before adding.
Finely chop fresh cilantro and toss the noodles with the cilantro.
Finally, add the juice of ½ of a lime and a ½ teaspoon of salt.
Toss to combine, serve hot, and garnish with more cilantro and chili garlic oil.