Do you have an Instant Pot? Try this simple Pad Thai recipe!
Instead of ordering takeout, you can easily whip up this homemade version that is filled with colorful vegetables, lean protein, and a flavorful sauce with reduced Sodium.
| AuthorKylie, MSU Dietetic Intern |
| Servings | Prep Time |
| 4 | 15 |
| Cook Time |
| 7 |
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Do you have an Instant Pot? Try this simple Pad Thai recipe!
Instead of ordering takeout, you can easily whip up this homemade version that is filled with colorful vegetables, lean protein, and a flavorful sauce with reduced Sodium.
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Ingredients
Sauce
- 1/4 cup brown sugar
- 1/4 cup chicken broth (or water)
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce (or wheat-free tamari)
- 5 cloves garlic minced
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
Pad Thai
- 1 pound chicken breast
- 8 oz rice noodles
- 1.5 cup water
- 1 cup carrots sliced
- 1/4 cup green onion diced
- 1 cup bean sprouts
- 1 cup bell pepper sliced
- 3 cup zucchini noodles
Servings:
Units:
Instructions
- Mix together all sauce ingredients in a bowl.
- Add the chicken, sauce, water, noodles, and vegetables to the Instant Pot. Set pressure cooker to manual high pressure for 2 minutes. Allow for a quick release to prevent the noodles from becoming mushy.
- Top with lime wedges, cilantro, or green onion.
Recipe Notes
Feel free to use frozen or fresh vegetables in this dish.
Adapted from Chicken Pad Thai by “The Recipe Well”