VEGAN PAD THAI *PRESSURE COOK* Fresh and Vibrant with lots of colourful veg | NINJA FOODI Recipe

Dice spring onions and ginger.

Cut carrot into very thin batons and slice red pepper.

In a jar, combine 80 g maple syrup, 1 tablespoon sriracha, 1 tablespoon sweet chili sauce, 5 tablespoons soy sauce, and 60 g peanut butter. Add 2 tablespoons lime juice and mix well.

Add garlic granules or crushed garlic to the sauce mixture.

In the Ninja Foodi, add the sauce mixture to the bottom.

Add 350 ml water to the pot.

Add rice noodles on top of the sauce and water, ensuring they are coated in the liquid.

Seal the lid and set the pressure valve to seal. Pressure cook on high for 2 minutes with a quick release.

After cooking, add diced carrots, red pepper, and half of the spring onions to the pot. Close the lid and let it sit for 5 minutes to cook the vegetables with residual heat.

After 5 minutes, add the remaining spring onions and top with 4 tablespoons of peanuts. Stir to combine and serve with lime wedges and coriander.

Equipment Needed

Dietary

Allergens