A quick and delicious Instant Pot Pad Thai recipe that the whole family will love. Perfectly balanced flavors with tender shrimp, tofu, and rice noodles, topped with crunchy peanuts and fresh cilantro.
Ingredients: 8 oz rice noodles. 1 lb shrimp, peeled and deveined. 2 eggs, beaten. 1 cup bean sprouts. 1 cup sliced tofu. 1/2 cup chopped peanuts. 3 cloves garlic, minced. 1/4 cup vegetable oil. 1/4 cup soy sauce. 2 tablespoons tamarind paste. 2 tablespoons fish sauce. 1 tablespoon sugar. 1 teaspoon red pepper flakes. Lime wedges for serving. Fresh cilantro for garnish.
Instructions: Soak rice noodles in hot water for 20 minutes, then drain. Set Instant Pot to saut mode, heat vegetable oil, and saut garlic until fragrant. Add shrimp and tofu, cook until shrimp turns pink. Push ingredients to the side, pour beaten eggs into the Instant Pot, and scramble until cooked. Add soaked rice noodles, soy sauce, tamarind paste, fish sauce, sugar, and red pepper flakes. Stir well. Close the Instant Pot lid, set to high pressure for 1 minute, then quick release pressure. Open the lid and stir in bean sprouts and peanuts. Serve Pad Thai with lime wedges and garnish with fresh cilantro.
Prep Time: 15 minutes
Cook Time: 15 minutes
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