Instant Pot Pad Thai

Using the instant pot yields a quick version, extra saucy Thai dish. Depending on your preference, or availability, fresh bean sprouts add a great crunch.
Serve hot with fresh cilantro and juicy lime slices.

2 Chicken breast, cubed Chicken thighs, or tofu can be substituted

3 Green onions, chopped

¼ cup Soy sauce

1 ½ tbsp OilSesame oil is great here, but any oil can be used

2 tbsp Fish sauceSoy sauce can be substituted or a mushroom broth (boil mushroom in water and strain)

1 ½ tbsp VinegarRice vinegar is authentic, but white or white wine vinegar can be used

⅓ cup Brown sugar

2 tbsp Peanut butter

1 Garlic clove minced

1 tbsp Fresh ginger minced

2 tbsp Chili pasteCan omit to make non-spicy

¼ tsp Crushed Red pepper flakes

¾ cup Chicken broth

2 Carrots, large, sliced length-wise

1 cup Radishes, finely sliced

2 Bell peppers, seeded and sliced

1 Zucchini, sliced

2 cups Snap peas

8 oz Rice noodles, linguine style Cook according to directions. Or even spaghetti, although they will lend a denser flavor/texture

¼ cup Cilantro, coarsely chopped

¼ cup Peanuts, coarsely chopped

2 Limes, 1 juiced, 1 quartered

1 Egg, scrambled and coarsely chopped

Mix together in a large bowl, soy sauce through peanut butter with the chicken broth.

Using sauté feature with IP, give the chicken, green, onions, ginger and garlic a quick sear.

Add liquid to chicken. Add chile pepper, chile flakes, and carrots. Pressure cook for 5-7 minutes.
Do a quick release (if it sits to long, the chicken gets mushy) and release steam.

Add to the hot IG, the chopped veggies and noodles. Allow time to marry, about 10 minutes.

Stir in egg and chopped peanuts.
Plate noodles hot, with bean sprouts, fresh cilantro and quarters of lime. Also, feel free to add more chile paste for heat.

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Instant Pot Pad Thai