lime (additional fresh lime juice squeezed on serving)
Gather all ingredients together. 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 and pad thai noodles. Spoon some of the sauce mixture over the noodles so they get saturated.
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, let the mixture "natural" release for 2 minutes, then release the pressure manually by switching the valve to the venting position-- be careful, it will steam.
Remove the lid and stir to make sure the noodles do not stick to the bottom of the insert. Add in the carrots, bean sprouts, snow peas and zucchini.
Attach the lid and once again, turn the Instant Pot to Pressure Cook-Manual for 0 minutes. Once the timer goes off, immediately release the pressure manually by switching to the venting position. Mix together.
Garnish with sliced radish and chopped peanuts and enjoy.
These proteins can be added after the Pad Thai has already cooked: Cooked scrambled or hard boiled eggs, cooked tofu.
TIP:I like to spoon the sauce over the uncooked pad thai noodles before you place the lid on the Instant Pot. I find it helps them soak up more liquid and cook more evenly.