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Taco Salad with Zesty Lime Vinaigrette
Pad Thai Stir-Fry
| By : |
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.
| Prep Time | 5 minutes |
| Cook Time | 17 minutes |
| Servings |
4 servings
|
Ingredients
- 4 ounces whole-wheat spaghetti
- 4 cups Water
- 1/4 cup all-natural peanut butter or almond butter
- 5 tbsp soy sauce or tamari
- 1/4 cup pure maple syrup
- 2 tbsp freshly squeezed lime juice
- 1 tbsp sriracha
- 1 tsp minced fresh ginger (about
1/2-inch knob) - 1 clove garlic minced
- 1/2 head green or red cabbage shredded (about
4 cups ) - 1 large carrot shredded
- 1 red bell pepper seeded and chopped
- 2 cups snow peas
- 3 green onions tender white and green parts only, chopped
- chopped fresh cilantro for garnish
- Chopped peanuts or almonds for garnish
Ingredients
|
Instructions
- Break the spaghetti noodles in half and arrange them in the Instant Pot in a crisscross manner to help avoid clumping. Pour the water over the noodles. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 2 minutes. While the noodles are cooking, in a bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, Sriracha, ginger, and garlic and set aside.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure.
- When the floating valve drops, press Cancel and remove the lid. Drain the noodles through a colander, rinsing them with cold water to remove some starch and stop the cooking process. Rinse and dry the metal insert and return it to the Instant Pot.
- Press Sauté and pour the peanut sauce into the pot. Add the cabbage, carrot, bell pepper, and snow peas and stir well. Sauté until the vegetables are tender, about 5 minutes. Stir in the drained noodles and the green onions just until everything is heated through. (If the noodles stick together, rinse them again under cold water to unstick them before adding.)
- Serve the pad thai warm, with the cilantro and peanuts sprinkled over the top. This dish is best served right away, but you can store leftovers in an airtight container in the fridge for 5 days. Use the Instant Pot’s sauté function to reheat, or serve the leftovers cold.
Recipe Notes
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.
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I followed the recipe as directed except that I only had 1/2 C snow peas, which turned out to be perfect for my taste. The sauce was delicious without being overly peanut in taste. I will make this recipe again, and know the Vegan in my family will like it.
This recipe was so easy to make, and my entire family (even the picky 4 year old!) loved the sauce. I wanted to lick my bowl clean. Definitley making this one again!!
Very tasty dish and very easy to make. Will make again.
What is the cook timw difference if you chicken for a chicken pad thai?
*add chicken….
Added red crushed pepper for a hot pad thai. Marvelous dish.
Misleading instructions on cook time.
Hi MartinTrio,
We apologize for the confusion. The heating time and pressure release times can vary so they are not included in the Cook Time at the top of the recipe. The total Cook Time includes the 2 minutes on Manual/Pressure Cook and 5 minutes on Sauté.
Don’t cook the pasta in the Instapot, makes a huge mess!! Wonderful recipe, a little too spicy, will reduce the Sriracha slightly.
I used a cole slaw mix to get the cabbage and carrot, made it very easy prep! This sauce was really good, maybe a bit spicy for some, but we loved it!
How you gonna say its only 15 minutes when the recipie has 17 minutes of activity. Bro that doesnt even include the chopping and prepping of ingredients. Thats some 1 star level math.
2 stars because it was delicious though.
Red cabbage made the dish look very weird. Still tastes great, but you might want to eat it in the dark.
Absolutely delicious!! Halved the srichacha and used peanut butter—will definitely include this recipe on my weekly meal plans!