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Instant Pot Pad Thai Recipe

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★★★★★

4.8 from 68 reviews

A flavorful and quick Instant Pot Pad Thai recipe featuring a tangy, savory sauce and fresh vegetables. This easy one-pot meal combines rice noodles with a vibrant mix of carrots, bean sprouts, snow peas, and zucchini, topped with crunchy peanuts and fresh lime juice for a perfect balance of textures and flavors.

Ingredients

Scale

Sauce & Base

  • 1 3/4 cups Vegetable Stock (or water)
  • 1/2 cup Soy Sauce (use gluten-free soy sauce if needed)
  • 2 tbsp Brown Sugar
  • 1 tbsp Sesame Oil
  • 1 Lime (juiced, about 1 tablespoon)
  • 1 tsp Minced Garlic
  • 1 tsp Grated Ginger

Vegetables & Noodles

  • 2 Green Onions (thinly sliced)
  • 8 oz Pad Thai Rice Noodles
  • 2 Carrots (thinly sliced or matchsticks)
  • 1 cup Bean Sprouts
  • 1 cup Snow Peas
  • 1 Zucchini (thinly sliced or matchsticks)

Garnishes

  • 2 tbsp Chopped Radish
  • 1/2 cup Chopped Peanuts
  • Red Pepper Flakes (to taste)
  • Sriracha (to taste)
  • Additional Fresh Lime Juice (for serving)

Instructions

  1. Prepare the sauce: Gather all ingredients. Press the ‘Sauté’ button on the Instant Pot, then add the vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, and ginger. Whisk continuously until the brown sugar dissolves, about 2 minutes, creating a flavorful Pad Thai sauce base.
  2. Add noodles and onions: Stir in the thinly sliced green onions and the Pad Thai rice noodles into the sauce. Spoon some of the sauce over the noodles to ensure they are thoroughly saturated for even cooking.
  3. Pressure cook the noodles: Close the Instant Pot lid and set the valve to the sealing position. Select ‘Pressure Cook’ or ‘Manual’ mode and set the time to 3 minutes. When cooking finishes, allow the pressure to release naturally for 2 minutes, then carefully switch the valve to venting to manually release remaining pressure.
  4. Mix in vegetables: Remove the lid and stir the noodles gently to prevent sticking. Add the carrots, bean sprouts, snow peas, and zucchini to the pot, evenly distributing them throughout the noodles and sauce.
  5. Finish cooking the vegetables: Secure the lid again and set the Instant Pot to ‘Pressure Cook’ or ‘Manual’ for 0 minutes. This setting will steam the vegetables without overcooking them. Once complete, immediately release the pressure manually by switching the valve to venting.
  6. Garnish and serve: Open the lid and mix everything well. Garnish with chopped radish and chopped peanuts. Add red pepper flakes and sriracha according to taste. Squeeze additional fresh lime juice on top before serving for a bright and zesty finish.

Notes

  • Use gluten-free soy sauce to make this recipe gluten-free.
  • Be cautious when releasing pressure manually as steam will be hot.
  • You can adjust the level of spice by adding more or less sriracha and red pepper flakes.
  • For added protein, consider topping with cooked shrimp, chicken, or tofu.
  • Make sure to soak or soften the rice noodles if recommended on package instructions prior to cooking if needed.

Keywords: Instant Pot Pad Thai, gluten free pad thai, easy pad thai recipe, pressure cooker pad thai, quick thai noodles

Find it online: https://yumwithmia.com/instant-pot-pad-thai-recipe/