This easy, healthy take on Instant Pot Pad Thai is loaded with colorful veggies and uses ingredients you already have on hand! Done in about 30 minutes and tastes as good as takeout. Vegan and gluten-free option. A filling and flavor-packed weeknight dinner that's a hit with kids, too!
Hello, most vibrant weeknight dinner ever! I can't get enough of these yummy noodles dotted with crisp veggies. If you love recipe, you've just gotta try my Teriyaki Vegetable Stir Fry, Buddha Bowls with Peanut Sauce, and Peanut Noodles with Broccoli!
This dish comes from my friend Megan's Fresh and Healthy Instant Pot Cookbook, which is chock full of delish Instant Pot Recipes. So many to try!
Ingredients
- Whole wheat spaghetti: I like whole wheat spaghetti because it's so easy to find, it's affordable, and I usually have it on hand. For a more authentic pad Thai recipe, you can use Annie Chun's rice noodles.
- Peanut butter: To make an easy peanut sauce that makes this dish super flavorful!
- Veggies: This dish is absolutely packed with veggie goodness, including cabbage, snow peas, carrots, peppers, and green onions. You can change up the veggies depending on what you like an have in the fridge.
- Soy sauce: For salty, umami flavor. I use reduced sodium soy sauce. You could also use coconut aminos.
- Maple syrup: pad Thai is traditionally pretty sweet, but this version is light sweetened with unrefined sweetener versus sugar.
- Fish sauce: This, along with tamarind paste are authentic ingredients that make pad Thai taste legit. Tamarind paste is harder to find, so I find adding fish sauce adds that needed depth of flavor for this to taste like real pad Thai!
- Ginger and garlic: Delish aromatics to add more layers of flavor.
Substitutions and dietary preferences
- Make it gluten free: Use brown rice spaghetti or rice noodles and tamari instead of soy sauce.
- Make it nut free: Use sunflower seed butter in the sauce and omit peanuts.
- Change up the veggies (or use frozen!): You can change up the veggies and use fresh basil, mushrooms, green beans, cauliflower, broccoli, bean sprouts, or whatever veggies you love. A frozen stir fry blend makes this super easy in a pinch!
How to make
Break noodles in half and arrange in a crisscross manner. Pour water over noodles. Cook for 2 minutes.
Whisk peanut butter, soy sauce, maple syrup, lime juice, Sriracha, ginger, garlic, and fish sauce and set aside.
Drain and rinse noodles. Press Sauté and pour in peanut sauce. Stir in cabbage, carrot, pepper, and snow peas.
Sauté for about 5 minutes, or until vegetables are tender.
Stir in noodles and green onions until everything is heated through.
Serve warm garnished with cilantro and peanuts!
Variations
- Add edamame: A complete, plant based protein that's super easy! You could also add baked tofu cubes.
- Add scrambled eggs. Who doesn't love eggs in their pad Thai? Cook them using the sauté function then stir them back in at the end!
- Add cooked shrimp. Simply use the sauté function to cook the shrimp in oil until it's opaque.
Health benefits
This dietitian is happy to say pressure cooking is one of the healthiest ways to cook since there's less oil involved and nutrients aren't being lost.
Another fun fact I learned is that the pressurized pot lowers the boiling point of water, so your food is rarely cooked at a temperature above 250 degrees. Lower temps means fewer nutrients lost, as does shorter cooking times.
This recipe in particular is also packed with antioxidants, vitamins, minerals, and fiber thanks to whole grain noodles and tons of veggies!
How to store
This recipe is best day of, but leftovers can be stored in the fridge for up to 5 days.
Please let me know how this recipe turns out for you by leaving a star rating and/or comment! I'm SO excited for you to try it.
Print
30-Minute Healthy Instant Pot Pad Thai
- Prep Time: 5 mins
- Cook Time: 27 mins
- Total Time: 32 mins
- Yield: 4 1x
- Category: Main Meal
- Method: Instant Pot
- Cuisine: Thai
- Diet: Vegan
Description
This easy, healthy take on Instant Pot Pad Thai is loaded with colorful veggies and uses ingredients you already have on hand! Done in about 30 minutes and tastes as good as takeout. Vegan and gluten-free option. A flavor-packed weeknight dinner that's a hit with kids, too! (Note that this recipe isn't traditional, but is a delicious stand in using accessible ingredients when the craving strikes!)
Ingredients
- 4 oz whole wheat spaghetti (or brown rice spaghetti for gluten-free*) + 4 cups water
- ¼ cup natural peanut butter
- 5 tbsp soy sauce (or tamari for gluten-free)
- ¼ cup pure maple syrup
- 2 tbsp lime juice (or rice vinegar)
- 1 tbsp sriracha (or 1 tsp crushed red pepper flakes)
- 1 tsp minced fresh ginger (or ½ tsp dried ginger))
- 1 large clove garlic, minced
- 1 tbsp fish sauce (optional but recommended for more authentic flavor)
- ½ head green or red cabbage, shredded (or 4 cups pre-shredded coleslaw mix)
- 1 large carrot, finely chopped or shredded
- 1 red bell pepper, seeded and chopped
- 2 cups snow peas
- 3 green onions, tender white and green parts only, chopped
- Chopped fresh cilantro and salted peanuts, for garnish
Instructions
- Break noodles in half and arrange in Instant Pot in a crisscross manner to avoid clumping. (See notes at the bottom for stovetop option**.) Pour water over noodles. Secure lid and move steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 2 minutes. While noodles cook, in a bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, Sriracha, ginger, garlic, and fish sauce and set aside.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure.
- When the floating valve drops, press Cancel and remove lid. Drain noodles through colander, rinsing with cold water to remove starch and stop cooking. Rinse and dry insert and return to Instant Pot.
- Press Sauté and pour peanut sauce into pot. Add cabbage, carrot, pepper, and snow peas and stir well. Sauté until vegetables are tender, about 5 minutes. Stir in noodles and green onions until everything is heated through.
- Serve warm with cilantro and peanuts on top. Dish is best served right away, but leftovers can be stored in an air-tight container in fridge for 5 days.
Notes
*If using brown rice spaghetti, cook on high pressure for 0 minutes, then let pressure naturally release for 8 minutes before draining.
If you'd like to add scrambled eggs or shrimp, use the sauté function to cook in a splash of olive oil. Once set or cooked through, transfer to a plate and proceed with the rest of the recipe. You can also add 1 cup edamame for extra protein!
Stovetop option: Cook noodles in a pot according to package directions. Whisk together sauce. Drain and rinse noodles and keep them in the strainer while you add the sauce to the sauce pot along with the veggies. Sauté for about five minutes then add noodles and green onions.
Recipe lightly adapted and reprinted with permission from The Fresh & Healthy Instant Pot Cookbook, by Megan Gilmore, copyright © 2018 Megan Gilmore. Published by Ten Speed Press, a division of Penguin Random House LLC.
Donna says
Such a great recipe to double for weekday lunches! One of my favorites!
Alexis Joseph, MS, RD says
Now I’m regretting not doubling it 😆 thanks Donna!!
Donna says
Such a great recipe to double for weekday lunches! One of my favorites!
Anonymous says
Hanna Balla says
SO flavorful and easy to make! I’ll definitely be adding this to our lineup and can’t wait to share this recipe with friends!
Alexis Joseph says
You made my day, thanks so much Hanna!
Felicia says
Just found and made this recipe this week and my husband and I love it!! So tasty and just the right amount of spice with all the veggies! I very much appreciate the scale as we like to meal prep to save time throughout the week!
Alexis Joseph says
Amazing, thank you Felicia! It means so much for you to take the time to leave a thoughtful review and star rating. This is one of my favorites for meal prep, too!
Mary Mosquera says
SO yummy and husband approved lol. I make with no instant pot and still comes our super quick!
Jessica says
Thank you for your Sunday meal planning stories on Instagram, I made it on a Sunday night! The sauce was so easy to make and easy! I used the bag of coleslaw mix which made it even easier! Added chicken! And it was amazing! Everyone loved it including my toddler!
Jen says
Loved the Pad Thai! My hubby and I adore Asian food and struggle to find at home recipes that turn out well. This was easy to make, delicious, and nutritious! A new favorite even our kids enjoyed! Thank you!!
Alexis Joseph says
So glad to hear, thanks Jen!
Kali says
This is my favorite pad thai sauce! I usually at least double it and we use every drop!
Gayle Davis says
This was delicious! I tailored it a bit to adjust the spice level so that it would satisfy both my husband and I. I cut the Sriracha sauce in half and it still had a kick to it.
I do see an error in the instructions. Step 3 says to "return to instant pot (referring to the noodles) and Step 4 says "Stir in noodles and . . .
Thank you for a delightful addition to my instant pot recipes.
Alexis Joseph says
Thank you Gayle! I'm so glad this was a winner for ya.
Sarah says
This dish is really flavorful with minimal effort! I loved that this didn't have to be prepped because while the noodles cooked in the IP I could cut the veggies and make the sauce. My 4 year old said it was a "really yummy dinner"!
Alexis Joseph says
Awwww what an amazing compliment from your little one! Thanks a ton, Sarah 🙂
Sharon says
Really delicious and fairly easy. (Could easily be made on the stove too.) We'll definitely make this dish again!
Alexis Joseph says
Amazing, thanks so much Sharon!
Marielle Harrington says
This was my first instant pot recipe and it was terrific. Loved all the veggies and flavor, including the "kick" was perfect. Clear instructions too which were so appreciated.
Alexis Joseph says
Amazing, thanks so much Michelle! Let me know how I can improve to make it a 5 star recipe! XO
Meryl says
Made this and it totally exceeded my expectations! It was delicious and comforting while also packed with veggies. I used the stove top directions which worked great. I added crispy tofu on top for a little add protein and crunch (marinated in sriracha and soy sauce and air fried the cubes). This will def be a new staple in my home!!!
Alexis Joseph says
That sounds perfect, thanks so much for letting me know you loved it, Meryl!
Ashley says
Loved it! The sauce was perfect!
Dianne says
This looks yummy. But seriously it is NOT authentic Pad Thai. You could claim to be “inspired “ by the Thai dish at best, but for those of us with a background in Asian cooking, it appears that you are stealing the name without understanding the components or spirit of the original.
Alexis Joseph says
Yep this definitely is not trying to be an authentic Pad Thai recipe, but it's delicious in its own right! This recipe uses ingredients people typically have on hand versus items like tamarind paste or fish sauce 🙂 Enjoy!
Jesse Hughes says
Dear Ms Alexis,
Thank you for this recipe. I'm not sure that the description of how the pressurized pot effects the boiling point of water is accurate. Usually, a vacuum lowers the temperature point at which water boils, while a pressurized system will raise it. As the pressure rises, it becomes harder for the water molecules to jump from a liquid state to a gas state.
I do appreciate all good recipes for the instant pot, thank you for taking the time to share them. Have a good day.
Jesse Hughes says
whoops, I now see someone else already made this point. I apologize for the repeat. Thank you for posting the great recipes.
Alexis Joseph says
This information is all from the Instant Pot cookbook that this recipe is from!
Amelie Tow says
This is one of my husband and my favorite dishes!!!
Alexis Joseph says
That's what I like to hear!!
Christine says
Are there low sodium options? I am limited to 2000 mg/ day. Thanks!
Alexis Joseph says
You can use low sodium soy sauce or use less soy sauce 🙂
Lesley says
So yummy. I was craving take out but I’m trying to eat cleanly and this hit the spot. I made a full recipe and divided it into four servings. I had it for dinner last night and lunch today. So good. I used the veg I had on hand (mushrooms, broccoli, carrot, onion, and bell pepper). Super filling and beautiful. Thanks so much for the recipe. I will definitely make it again.
Alexis Joseph says
That's so awesome! That veggie combo sounds perfect. Thanks a ton for reviewing, Lesley!
JILL says
Very tasty! Thank you for all of your recipes, I haven't made one yet that has failed, but the protein content for one serving of this seems a little high?
Alexis Joseph says
Thanks, Jill! I'm so glad you said something...I just took a closer look at the nutrition info and it looks like the online calculator thought 1.5 cups of peas had 1,040 calories and 72 grams of protein. Ha...way off! That's the downside of these calculators. Nutrition info is now correct, with 334 calories and 11.7 grams of protein per serving.
Archana says
The boiling point of water increases with the increasing pressure, not the other way around. The instant pot in no way reduces the temperature at which you are cooking. Pressure cookers cook faster than stove-top because they're able to retain the heat without water evaporating off; the cooking temperature is no different to other pressure cookers. as you reach the same pressures in both types.
Anna says
Hi! Any suggested replacements if I don't have maple syrup?
Alexis Joseph says
Honey or agave!
Jihn says
You really do not need an instant pot. Stove top works well. Not the kind of pad Thai I am used to but it was delicious and will make it again. It would be nice if hummasapien.com would use black text because the grey is very difficult to read. What do they gain by using a difficult to read font?
Alexis Joseph says
Thanks for the review! This recipe is from an Instant Pot cookbook, but yep, it can definitely be made on the stove. My font color is black, let me know what is showing up gray for you.
Katie says
Loved this !! Never thought to cook pasta in my instant pot. I peeled my carrots instead of shredding them and it was great.
Alexis Joseph says
Wonderful news! Thanks, Katie 🙂
Irini says
This is SO good! I struggle with IBS and asian cuisine unfortunately doesn’t sit well with me due to all the sauces. So I’ve been looking for a healthy, cleaner ingredient recipe bc I’ve been craving Pad Thai! I came across this one and used coconut aminos instead of soy sauce but kept everything else the same. My gosh it’s delicious!! Even my fiancé who is skeptical about healthy version recipes said he really liked it and that this one is a keeper! Worth the try! Also pasta in the instant pot is genius!
Alexis Joseph says
I love it! I'm so glad it worked out so well. If you'd be up for leaving a star rating next time, that would be amazing. It helps readers find my recipes 🙂 Thanks again and enjoy!
Jenny says
This is the best pad thai! And super easy!
Alexis Joseph says
Thanks for the feedback, Jenny! So glad you loved this one. It's a keeper!
Bill B says
Very yummy! I guess I've been cooking whole wheat spaghetti incorrectly, this was amazing. not too chewy or gummy at all.
I would add a bit of spice, maybe red pepper flakes, half a cup less of snow peas, and maybe 2 more oz of pasta. This was great, thank you for sharing. Will be making it again.
Alexis Joseph says
I agree that it would be really nice with some heat. Enjoy!
Mava L Seaman says
Although my husband and I use our Instant Pot to cook a large variety of foods, I found this recipe was easier to do on the stovetop. It is EXTREMELY easy to make and absolutely DELICIOUS!!! I don't like Pad Thai - at least I don't like any Pad Thai I have ever tasted at a restaurant. I almost didn't make this because of that. I'm soooo glad I did, though! It has been added to my top five favorite recipes that we found online. We make it every other week and have it for two nights in a row. so yummy! One thing, though. How many calories are in it? I don't see that posted anywhere with this recipe.
Alexis Joseph says
Wonderful! I agree--so easy on the stovetop. Nutrition info has been added!
Jackie says
Best recipe I’ve made in awhile.
Alexis Joseph says
Awww the ultimate compliment! Thanks SO much, Jackie.
Elias Kushner says
If using frozen veggies, do you need to cook them first before adding, or can you just use frozen in the recipe?
Alexis Joseph says
I just add them right in and cook until they're softened!
Nathalia Mahecha says
This sounds good but how come is only 4 oz of pasta? Is this recipe for one person? I want to do it for my family of 4. Should I adjust everything or just the pasta?
Thanks!
Alexis Joseph says
I'd say it makes three servings realistically or 4 smaller portions. This is how the recipe is written in the book--not sure how adding more pasta would go in the Instant Pot since you'd have to adjust liquid and cooking time! I would make it on the stovetop if you want to do more pasta 🙂 Enjoy!
Roz says
The Mini Duo Instant Pot is perfect if you don’t have space. It’s much more compact than the other models, but is spacious enough to accommodate most IP recipes. I love mine!
Maryann says
Loved this recipe. So much flavor . I doubled the recipe and we fed many for days!
Alexis says
Love that feedback. Thanks so much, Maryann!
Sasha says
Sooo tasty! One of my new favorites... do you happen to have the nutritional information per serving?
Alexis says
I actually don't calculate nutrition info, sorry!
Rachel Rothman says
Great recipe! Easy and delicious for the whole family.
Rita says
How long to cook brown rice noodles in instant pot? Your recipe says 0 minutes. I assume that is a typo.
Alexis says
Nope! Do you have an Instant Pot? It's zero minutes of cook time but it takes around 10 minutes to come to pressure 🙂
Mark Shaw says
I forgot to add the maple syrup, but this was still very tasty.
I will definitely be making it again and add the maple syrup next time.
Thank you for the recipe.
Alexis says
SO glad! Thanks for letting me know, Jesse.
Jesse Davis says
This has been my favorite Instant Pot recipe so far! Amazing flavor!
Alexis says
SO glad! Thanks for letting me know, Jesse.
Meaghan says
Have you tried the instant pot method with brown rice noodles? I just did and they came out like complete mush!
Alexis says
Just fixed the recipe. It should be 1 tbsp sriracha and 1 bell pepper. Enjoy!
Alexis says
Hey, Davey! Yes, I am aware that real Pad Thai isn't made with spaghetti and peanut butter 🙂 The beauty is that this version uses items most people already have in their pantry versus things like tamarind and fish sauce. It's not the most authentic, but hey, that's what good takeout is for, right? Glad the name didn't stop you from enjoying it.
Davey says
UGH. Why do people use the term "Pad Thai" for a dish that simply isn't pad thai? Pad thai has rice noodles, not whole wheat spaghetti. More important, the essential flavor of pad thai comes from tamarind and fish sauce, neither of which is in this recipe. There is no peanut butter in pad thai. No maple syrup either. I can't say this dish isn't tasty, but call it Asian Peanut Noodles or something. It is absolutely not pad thai.
Karolina says
I had the same thoughts about how these aren't classic ingredients and yet SO glad for this recipe so I can use things I already own. Thanks for recipe, excited to try it!
Alexis Joseph says
It's a fun plan on Pad Thai!
Krystal says
The directions mention sriracha and pepper (I’m guessing bell pepper) not listed in ingredients—-can you help?
Alexis says
Sorry about that--just fixed! 1 bell pepper and 1 tbsp sriracha.
Chase Norris says
How much Sriracha?
Alexis says
The recipe doesn’t call for that but feel free to garnish as you wish!
Hannah says
I was wondering the same - you’ve listed sriracha in the method for the sauce but it isn’t on the ingredients list?
Amanda says
You listed siracha as an ingredient in the sauce in the instructions. But its noy in ingredients list. Can u clarify for us who want to make this please?
Amanda says
This is amazing!