Description
Quick and flavorful Instant Pot Pad Thai made with rice noodles, chicken or tofu, and vibrant vegetables.
Ingredients
Scale
- 8 oz rice noodles
- 1 tablespoon vegetable oil
- 1 cup chicken or tofu, diced
- 2 eggs, beaten
- 2 cups vegetables (e.g., bell peppers, carrots, bean sprouts)
- 1/4 cup green onions, chopped
- 1/4 cup peanuts, crushed
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1 teaspoon garlic, minced
- 1 teaspoon chili paste (optional)
Instructions
- Soak the rice noodles in hot water for 20 minutes, then drain them well.
- Set the Instant Pot to ‘Sauté’ and heat the vegetable oil until shimmering.
- Add the diced chicken or tofu and cook until browned, about 5 minutes.
- Push the mixture to the side of the pot and pour in the beaten eggs, scrambling them until fully cooked.
- Stir in the vegetables and minced garlic, mixing the ingredients well to combine.
- Add the drained noodles along with soy sauce, fish sauce, brown sugar, lime juice, and optional chili paste, stirring until well coated.
- Close the lid and set the Instant Pot to ‘Manual’ for 5 minutes.
- Once the cooking time has elapsed, carefully release the pressure.
- Open the lid and fold in the chopped green onions and crushed peanuts, serving warm with extra lime juice as a finishing touch.
Notes
Rinse rice noodles before soaking, and ensure vegetables are vibrant for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg