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.
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.
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.
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.
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.
I find that the vegetables get too mushy if put in to cook with the pad thai noodles, so I like to add them after the noodles have already cooked. To let them steam and cook through, immediately after the noodles have finished cooking and the pressure is released, I open up the lid and add the vegetables. Immediately put the lid back on the Instant Pot, set the valve to sealing and set the timer for 0 minutes. Basically, the pressure will build up and then once it builds, the timer will go off. It takes just 4-5 minutes, which is enough for the vegetables to cook through. I also like to place my vegetables in the Instant Pot in the order they are listed in the ingredients list. Carrots go on the bottom since they are heartier and need a little extra heat to cook through. Zucchini goes on the way top, since it doesn’t need as much cooking time and tends to get mushy easily.
If you find that your noodles have soaked up all the liquid and you don’t have a little extra liquid before you place the vegetables in the Instant Pot, just add an additional ¼ cup of water or vegetable broth and give it a quick stir. This will help ensure that the noodles don’t get stuck to the bottom of the pan while the vegetables steam.