Vegetarian Instant Pot Chicken Pad Thai
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Learn more →Ingredients
4 servings
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 8 oz flat rice noodles (pad thai-style, about ¼-inch wide)
- 1 ½ cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 3 green onions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 3 large eggs, lightly beaten
For the sauce
- 3 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 tbsp low-sodium soy sauce
- 2 tbsp brown sugar, packed
- 1 tbsp sriracha
For serving
- 1 cup bean sprouts
- ¼ cup roasted peanuts, roughly chopped
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the tamarind paste, fish sauce, soy sauce, brown sugar, and sriracha until the sugar dissolves and the sauce is smooth. Set aside.
- 2
Set the Instant Pot to Sauté (Normal). Add the vegetable oil and heat until shimmering, about 1 minute. Add the garlic and the white and light green parts of the green onions and cook, stirring, until fragrant and softened, about 1 minute, watching closely so the garlic does not brown.
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