Side dishe for 4

Instant Pot Vegetable Pad Thai

Name: Instant Pot Vegetable Pad Thai
Total time: 32 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 oz whole wheat spaghetti + 4 cups water; 1/4 cup natural peanut butter; 5 tbsp soy sauce; 1/4 cup pure maple syrup; 2 tbsp lime juice; 1 tbsp sriracha; 1 tsp minced fresh ginger; 1 clove garlic; 1 tbsp fish sauce (optional); 1/2 head green or red cabbage; 1 large carrot; 1 red bell pepper; 2 cups snow peas; 3 green onions; chopped fresh cilantro and salted peanuts (optional)

Whole wheat spaghetti cooks under pressure with crunchy vegetables and a savory peanut sauce for a quick one-pot meal.

$1.21per serving $

32 minstart to table

4servings

Thai Dairy-free Budget Side dishes Instant Pot

Ingredients

4 oz whole wheat spaghetti + 4 cups water
1/4 cup natural peanut butter
5 tbsp soy sauce
1/4 cup pure maple syrup
2 tbsp lime juice
1 tbsp sriracha
1 tsp minced fresh ginger
1 clove garlic
1 tbsp fish sauce (optional)
1/2 head green or red cabbage
1 large carrot
1 red bell pepper
2 cups snow peas
3 green onions
chopped fresh cilantro and salted peanuts (optional)

Steps

Whisk the peanut butter, soy sauce, maple syrup, lime juice, sriracha, ginger, garlic, and fish sauce in a bowl.
Cut the cabbage, carrot, bell pepper, snow peas, and green onions into thin pieces.
Pour the water into the Instant Pot, add the spaghetti, and layer the vegetables over the pasta.
Pour the sauce over everything, seal the pot, and cook at high pressure for 4 minutes.
Release the pressure quickly, then stir the noodles and vegetables until coated and tender.
Fold in the cilantro and peanuts if using, then let the pad thai rest for 3 minutes.