Go Back
–+ servings
a shallow white bowl filled with vegetable pad thai being eaten with chopsticks. The bowl is on a light wooden cutting board.
Print

Instant Pot Pad Thai

Make this wonderfully seasoned Pad Thai dish, packed with vegetables and noodles, in the Instant Pot for a simple, fast, homemade meal that's better than takeout.
Course Main Course
Cuisine Asian
Keyword instant pot pad thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 419kcal
Author Cindy Gordon | Vegetarian Mamma

Equipment

  • Instant Pot

Ingredients

  • 1 ¾ cup Vegetable Stock or water
  • ½ cup Soy Sauce If you are gluten-free make sure the soy sauce is gf
  • 2 tbsp Brown Sugar
  • 1 tbsp Sesame Oil
  • 1 Lime Juiced (about 1 tablespoon)
  • 1 tsp Minced Garlic
  • 1 tsp Grated Ginger
  • 2 Green Onions thinly sliced
  • 8 oz. Pad Thai Rice Noodles
  • 2 Carrots thinly sliced or in matchsticks
  • 1 cup Bean Sprouts
  • 1 cup Snow Peas
  • 1 zucchini thinly sliced or in matchsticks
  • 2 tbsp chopped radish
  • ½ cup chopped peanuts

Optional to add more flavor:

  • red pepper flakes
  • Sriracha (to taste)
  • lime (additional fresh lime juice squeezed on serving)

Instructions

  • 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.
    Instant Pot with vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, and ginger.
  • Add the green onions and pad thai noodles. Spoon some of the sauce mixture over the noodles so they get saturated.
    green onions and pad thai noodles in instant pot
  • 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.
    black and silver pressure cooker on black counter
  • 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.
    carrots, bean sprouts, snow peas and zucchini. in instant pot
  • 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.
    black and silver pressure cooker on black counter
  • Garnish with sliced radish and chopped peanuts and enjoy.
    instant pot with cooked noodles with brown sauce and carrots, snow peas and zucchini

Video

Notes

  • 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.

Nutrition

Calories: 419kcal | Carbohydrates: 66g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 1068mg | Potassium: 546mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5588IU | Vitamin C: 31mg | Calcium: 78mg | Iron: 3mg