Instant Pot Pad Thai
20 minute vegetarian pad thai loaded with veggies and a savory soy sauce.
Servings 4
Calories 158kcal
Ingredients
- 1/2 cup vegetable stock (can substitute water)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 lime juiced
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 2 green onions thinly sliced
- 2 carrots thinly sliced or in matchsticks
- 1 zucchini thinly sliced or in matchsticks
- 8 ounces Pad Thai rice noodles
- 1 cup bean sprouts
- 1 cup snow peas
- 2 tablespoons chopped radish
- 1/4 cup peanuts chopped
Instructions
- Press Saute on the Instant Pot and add in the vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, and ginger. Whisk the sauce and allow it to cook until the brown sugar dissolves-- about 2 minutes.
- Add the green onions, carrots, zucchini and pad thai noodles. Turn the Instant Pot to Pressure Cook-Manual for 3 minutes. Make sure the valve is in the sealing position. When the Instant Pot has finished cooking, release the pressure manually by switching the valve to theventing position-- be careful, it will steam.
- Remove the lid and add in the bean sprouts and snow peas. Attach the lid and allow the vegetables to warm for 5 minutes using the steam in the pot-- the Instant Pot can either be off or on the Keep Warm function.
- Once finished, garnish with chopped radish and peanuts and enjoy.
Notes
SUBSTITUTIONS
STORAGE Store leftovers in the refrigerator for up to 2 days. Reheat in the microwave.
- Vegetable Stock: You can use water if you don't have stock.
- Soy Sauce: Tamari or Coconut Aminos are gluten free option.
- Rice Noodles: White rice noodles are the most traditional and best in this recipe.
STORAGE Store leftovers in the refrigerator for up to 2 days. Reheat in the microwave.
Nutrition
Calories: 158kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 681mg | Potassium: 439mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5588IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 2mg