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    Instant pot pad Thai

    April 28, 2020 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    My instant pot pad Thai is a really simple and delicious recipe with guaranteed perfect results every time.

    Instant pot pad Thai

    Instant pot pad Thai

    My instant pot pad Thai is a really simple and delicious recipe with guaranteed perfect results every time.
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Thai
    Keyword: Instant pot chicken pad Thai, instant pot pad thai, instant pot Thai recipes
    Prep Time: 10 minutes
    Cook Time: 4 minutes
    Leave under pressure: 4 minutes
    Servings: 6
    Calories: 728kcal

    Ingredients

    • 2 tbsp Coconut oil Olive or other vegetable oil would also work.
    • 454 g Chicken breast (chopped into cubes)
    • 5 Cloves Garlic (finely chopped)
    • 25 g Ginger (finely chopped) fresh, use around a thumb-sized piece Powdered would also work. Use 1 tsp.
    • 150 ml Soy sauce
    • 1 Lime juiced
    • 2 tbsp Rice vinegar
    • 3 tbsp Fish sauce
    • 2 tbsp Sesame oil
    • 2 tbsp Brown sugar
    • 1 tbsp Sriracha sauce Other hot sauces would be ok.
    • 100 g Peanut butter
    • 500 g Spaghetti (dried) Whole wheat would also be good.
    • 800 ml Chicken stock Water would also be fine.
    • 1 Small Cabbage (shredded)
    • 1 Medium Pepper (roughly chopped) Any colour.
    • 200 g Mange tout Sugar snap peas would also be good.
    • 2 Medium Carrots (Grated)
    • 4 Spring onions (roughly chopped) - green onions
    • 1 Bunch Coriander (cilantro) To garnish.
    • 1 Handful Salted peanuts (chopped) To garnish.
    Metric - US Customary

    Instructions

    • Add the oil to the instant pot and set to saute. When the oil is hot add the chicken and roughly brown.
    • Add the garlic and ginger to the instant pot.
    • Add the soy sauce, lime juice, rice vinegar, fish sauce, sesame oil, brown sugar, sriracha and peanut butter. Stir well to combine.
    • Break the spaghetti in half and layer over the sauce. Push the spaghetti down into the sauce.
    • Add the chicken stock and then put the lid on the instant pot. Set on high pressure for 4 minutes
    • Leave under pressure for a further 4 minutes and then perform a quick release. Remove the lid and tease apart any spaghetti that is stuck together (I used a fork).
    • Add the cabbage, pepper, mange tout, carrots and spring onions. Stir well and put the lid on the instant pot for around 5 minutes to cook the vegetables.
    • Remove the lid and stir thoroughly. Serve topped with chopped cilantro and peanuts.

    Video

    Notes

    I made the video for this recipe during the coronavirus outbreak and couldn't source any spring (green) onions. I used a small red onion instead and this worked really well.

    Nutrition

    Calories: 728kcal | Carbohydrates: 93g | Protein: 40g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 2000mg | Potassium: 1229mg | Fiber: 9g | Sugar: 18g | Vitamin A: 4689IU | Vitamin C: 99mg | Calcium: 127mg | Iron: 4mg
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