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

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 Feb 4, 2020

Ingredients

  • Ginger icon
    Ginger
    1 tsp (2g)
  • Garlic clove icon
    Garlic clove
    1
  • Carrot icon
    Carrot
    1 (50g)
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Green onion icon
    Green onion
    3 (45g)
  • Peanuts icon
    Peanuts
    as needed
  • Cilantro icon
    Cilantro
    as needed
  • Whole-Wheat spaghetti icon
    Whole-Wheat spaghetti
    1¼ cups
  • Water icon
    Water
    4 cups (960ml)
  • Peanut butter icon
    Peanut butter
    about ¼ cup (66g)
  • Soy sauce icon
    Soy sauce
    5 tbsp (74ml)
  • Maple syrup icon
    Maple syrup
    ¼ cup (60ml)
  • Lime juice icon
    Lime juice
    2 tbsp (30g)
  • Sriracha sauce icon
    Sriracha sauce
    1 tbsp (15ml)
  • Green cabbage icon
    Green cabbage
    4 cups (960g)
  • Snow pea icon
    Snow pea
    2 cups (126g)

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. Quick release
  8. Cancel - Keep warm
  9. Rinse with cold water
  10. Drain noodles into colander
  11. Rinse and dry the inner pot
  12. Heat - Sauté, Normal
  13. Transfer peanut sauce to inner pot
  14. Add green cabbage, carrot, red bell pepper and snow pea to the inner pot
  15. Sauté until tender while stirring occasionally - approx 5 min
  16. Stir noodles into inner pot
  17. Stir green onion into the inner pot
  18. Cook briefly until heated through
  19. Serve warm
  20. Garnish with peanuts and cilantro
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