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This easy, healthy take on Instant Pot Pad Thai is loaded with colorful veggies and uses ingredients you already have on hand! Done in about 30 minutes and tastes as good as takeout. Vegan and gluten-free option. A filling and flavor-packed weeknight dinner that’s a hit with kids, too!
Hello, most vibrant weeknight dinner ever! I can’t get enough of these yummy noodles dotted with crisp veggies. If you love recipe, you’ve just gotta try my Teriyaki Vegetable Stir Fry, Buddha Bowls with Peanut Sauce, and Peanut Noodles with Broccoli!
This dish comes from my friend Megan’s Fresh and Healthy Instant Pot Cookbook, which is chock full of delish Instant Pot Recipes. So many to try!
Ingredients
- Whole wheat spaghetti: I like whole wheat spaghetti because it’s so easy to find, it’s affordable, and I usually have it on hand. For a more authentic pad Thai recipe, you can use Annie Chun’s rice noodles.
- Peanut butter: To make an easy peanut sauce that makes this dish super flavorful!
- Veggies: This dish is absolutely packed with veggie goodness, including cabbage, snow peas, carrots, peppers, and green onions. You can change up the veggies depending on what you like an have in the fridge.
- Soy sauce: For salty, umami flavor. I use reduced sodium soy sauce. You could also use coconut aminos.
- Maple syrup: pad Thai is traditionally pretty sweet, but this version is light sweetened with unrefined sweetener versus sugar.
- Fish sauce: This, along with tamarind paste are authentic ingredients that make pad Thai taste legit. Tamarind paste is harder to find, so I find adding fish sauce adds that needed depth of flavor for this to taste like real pad Thai!
- Ginger and garlic: Delish aromatics to add more layers of flavor.
Substitutions and dietary preferences
- Make it gluten free: Use brown rice spaghetti or rice noodles and tamari instead of soy sauce.
- Make it nut free: Use sunflower seed butter in the sauce and omit peanuts.
- Change up the veggies (or use frozen!): You can change up the veggies and use fresh basil, mushrooms, green beans, cauliflower, broccoli, bean sprouts, or whatever veggies you love. A frozen stir fry blend makes this super easy in a pinch!
How to make
Break noodles in half and arrange in a crisscross manner. Pour water over noodles. Cook for 2 minutes.
Whisk peanut butter, soy sauce, maple syrup, lime juice, Sriracha, ginger, garlic, and fish sauce and set aside.
Drain and rinse noodles. Press Sauté and pour in peanut sauce. Stir in cabbage, carrot, pepper, and snow peas.
Sauté for about 5 minutes, or until vegetables are tender.
Stir in noodles and green onions until everything is heated through.
Serve warm garnished with cilantro and peanuts!
Variations
- Add edamame: A complete, plant based protein that’s super easy! You could also add baked tofu cubes.
- Add scrambled eggs. Who doesn’t love eggs in their pad Thai? Cook them using the sauté function then stir them back in at the end!
- Add cooked shrimp. Simply use the sauté function to cook the shrimp in oil until it’s opaque.
Health benefits
This dietitian is happy to say pressure cooking is one of the healthiest ways to cook since there’s less oil involved and nutrients aren’t being lost.
Another fun fact I learned is that the pressurized pot lowers the boiling point of water, so your food is rarely cooked at a temperature above 250 degrees. Lower temps means fewer nutrients lost, as does shorter cooking times.
This recipe in particular is also packed with antioxidants, vitamins, minerals, and fiber thanks to whole grain noodles and tons of veggies!
How to store
This recipe is best day of, but leftovers can be stored in the fridge for up to 5 days.
Please let me know how this recipe turns out for you by leaving a star rating and/or comment! I’m SO excited for you to try it.
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30-Minute Healthy Instant Pot Pad Thai
Prep Time: 5 mins
Cook Time: 27 mins
Total Time: 32 mins
Yield: 4 1x
Category: Main Meal
Method: Instant Pot
Cuisine: Thai
Diet: Vegan
Description
This easy, healthy take on Instant Pot Pad Thai is loaded with colorful veggies and uses ingredients you already have on hand! Done in about 30 minutes and tastes as good as takeout. Vegan and gluten-free option. A flavor-packed weeknight dinner that’s a hit with kids, too! (Note that this recipe isn’t traditional, but is a delicious stand in using accessible ingredients when the craving strikes!)
Ingredients
Units
Scale
Instructions
- Break noodles in half and arrange in Instant Pot in a crisscross manner to avoid clumping. (See notes at the bottom for stovetop option**.) Pour water over noodles. Secure lid and move steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 2 minutes. While noodles cook, in a bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, Sriracha, ginger, garlic, and fish sauce 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 lid. Drain noodles through colander, rinsing with cold water to remove starch and stop cooking. Rinse and dry insert and return to Instant Pot.
- Press Sauté and pour peanut sauce into pot. Add cabbage, carrot, pepper, and snow peas and stir well. Sauté until vegetables are tender, about 5 minutes. Stir in noodles and green onions until everything is heated through.
- Serve warm with cilantro and peanuts on top. Dish is best served right away, but leftovers can be stored in an air-tight container in fridge for 5 days.
Notes
*If using brown rice spaghetti, cook on high pressure for 0 minutes, then let pressure naturally release for 8 minutes before draining.
If you’d like to add scrambled eggs or shrimp, use the sauté function to cook in a splash of olive oil. Once set or cooked through, transfer to a plate and proceed with the rest of the recipe. You can also add 1 cup edamame for extra protein!
Stovetop option: Cook noodles in a pot according to package directions. Whisk together sauce. Drain and rinse noodles and keep them in the strainer while you add the sauce to the sauce pot along with the veggies. Sauté for about five minutes then add noodles and green onions.
Recipe lightly adapted and reprinted with permission from The Fresh & Healthy Instant Pot Cookbook, by Megan Gilmore, copyright © 2018 Megan Gilmore. Published by Ten Speed Press, a division of Penguin Random House LLC.
Keywords: instant pot pad thai
