Instant Pot Pad Thai Stir-Fry

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recipe by Megan Gilmore

  • Time icon
    Total Time
    22mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    553
based on 2 ratings

Pad thai is a popular street dish in Thailand that features noodles tossed in a spicy sauce with crushed peanuts. I rarely have the exotic ingredients required to make an authentic version of this dish at home, so I developed this recipe, which uses ingredients you probably already have in your pantry. To save time, prep your vegetables while the pasta is cooking. MAKE IT GLUTEN-FREE Use tamari instead of soy sauce and replace the whole-wheat pasta with a gluten-free alternative, like brown rice spaghetti. Cook on high pressure for 0 minutes, then let the pressure naturally release for 8 minutes before draining.

Inspired by: https://recipes.instantpot.com/recipe/pad-thai-stir-fry/

recipe updated Apr 14, 2020

Ingredients

  • Ginger icon
    Ginger
    1 tsp (about 1.85 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Carrot icon
    Carrot
    1 (about 50 g)
  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Green onion icon
    Green onion
    3 (about 45 g)
  • Peanuts icon
    Peanuts
    as needed
  • Cilantro icon
    Cilantro
    as needed
  • Whole-wheat spaghetti icon
    Whole-wheat spaghetti
    113.5 g (about 1 ¼ cups)
  • Water icon
    Water
    4 cups (about 960 g)
  • Peanut butter icon
    Peanut butter
    ¼ cup (about 66 g)
  • Soy sauce icon
    Soy sauce
    ¼ cup (about 90 g)
  • Maple syrup icon
    Maple syrup
    ¼ cup (about 85.2 g)
  • Lime juice icon
    Lime juice
    2 tbsp (about 30 g)
  • Sriracha sauce icon
    Sriracha sauce
    1 tbsp (about 18 g)
  • Green cabbage icon
    Green cabbage
    4 cups (about 960 g)
  • Snow pea icon
    Snow pea
    2 cups (about 126 g)

Tools

  • kCook icon Water
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Small bowl
  • kCook icon Colander

Step preview

  1. Add whole-wheat spaghetti to the inner pot
  2. Add water to the inner pot
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, High, 2 min
  5. Mix peanut butter, soy sauce, maple syrup, lime juice, sriracha sauce, ginger and garlic clove into a clean small bowl together then set aside
  6. Natural release - 10 min
  7. Release pressure -
  8. Rinse with cold water
  9. Drain noodles into colander
  10. Rinse and dry the inner pot
  11. Heat - Sauté, Normal
  12. Transfer peanut sauce to inner pot
  13. Add green cabbage, carrot, red bell pepper and snow pea to the inner pot
  14. Sauté until tender while stirring occasionally - approx 5 min
  15. Stir noodles into inner pot
  16. Stir green onion into the inner pot
  17. Cook briefly until heated through
  18. Serve warm
  19. Garnish with peanuts and cilantro
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