Instant Pot Pad Thai
Instant Pot Pad Thai is our favorite flavorful shrimp pad thai made using an Instant Pot! No need to thaw shrimp ahead of time! A quick and easy meal for busy weeknights.
Servings: 4 servings
- 4 tbsp vegetable oil divided
- 8 oz Thai rice noodles
- 2 cups water
- 2 cloves garlic
- 1/3 cup brown sugar
- 3 tbsp rice vinegar
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 1 lb frozen raw shrimp
- 2 carrots sliced into thin strips
- 2 cups bean sprouts
- green onions chopped, divided
- 1/4 cup peanuts crushed
- 1/3 cup cilantro chopped
- red pepper flakes optional
- lime optional
Add oil, brown sugar, rice vinegar, soy sauce, fish sauce, garlic and water to the instant pot.
Add rice noodles on top. Set to manual and pressure cook on high for 2 minutes. (Note that Instant Pot will take 10-15 minutes to come to pressure.)
Do a quick release of the pressure, then open the lid when it's safe.
Add frozen shrimp, bean sprouts and carrots. Close the lid.
Set the cooking time to “Zero” minutes on high pressure, followed by a quick release.
Remove the lid and toss everything carefully with tongs.
Squeeze fresh lime to taste along with peanuts, cilantro and green onions. Serve and enjoy!
Calories: 641kcal | Carbohydrates: 76g | Protein: 33g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 282mg | Sodium: 2060mg | Potassium: 714mg | Fiber: 6g | Sugar: 24g | Vitamin A: 5800IU | Vitamin C: 31.3mg | Calcium: 166mg | Iron: 3.4mg