Instant Pot Thai Peanut Noodles - Pad Thai Style

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is more nutritious, while cottage cheese is budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, while salt is a budget option.

Combine the sauce ingredients in a medium bowl: fish sauce, rice wine vinegar, chili garlic sauce, brown sugar, peanut butter, and lime juice. Whisk until smooth.

Heat the Instant Pot in sauté mode and add vegetable oil once hot.

Add julienned bell peppers (and carrots if desired) to the pot and sauté until tender-crisp, then remove from the pot.

Add minced ginger, the white parts of the green onions, and chicken pieces to the pot. Stir until the chicken loses its raw color.

Deglaze the pot with some chicken broth, then add the remaining broth.

Add the sauce mixture to the pot.

Add the spaghetti in batches, spreading them out in a row and alternating directions to prevent sticking. Push down to ensure they are submerged in liquid.

Close the lid and set the Instant Pot to pressure cook on high for 6 minutes.

Once cooking is complete, use the quick release method to release pressure. Open the lid carefully.

Stir the noodles with a spatula to separate them, as they may stick together.

Add the sautéed vegetables back into the pot along with the green parts of the green onions and chopped cilantro. Stir until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens