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 the venting 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.
Store in an airtight container in the refrigerator for up to two days.
These proteins can be added after the Pad Thai has already cooked: Cooked scrambled or hard boiled eggs, cooked tofu.