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    Hummusapien » Recipes » Lunch and Dinner » Instant Pot Pad Thai Stir Fry

    Instant Pot Pad Thai Stir Fry

    Published Oct 15, 2018 · Modified Feb 15, 2022 · by Alexis Joseph · 92 Comments

    Jump to Recipe

    This healthy take on Instant Pot Pad Thai is loaded with veggies and uses ingredients you already have on hand! Done in about 30 minutes. Vegan and gluten-free option.

    pad thai on plate with gold fork

    I feel like I've been living under a rock.

    When the Instant Pot became all the rage over the holidays last year, I kind of...ignored it. Me, a dietitian and food blogger and restauranteur, turning a blind eye to the latest and greatest in quick cooking. The horror!

    So when my friend Megan emailed me about her new Fresh and Healthy Instant Pot Cookbook, I was forced in the best way possible to hop on the trend train and give this beloved electric pressure cooker a whirl.

    Was I intimidated? Very. Did I procrastinate until 5pm when there was barely any daylight left to learn how to use this thing, make the vegetarian Pad Thai recipe, and photograph it? You bet your hiney!

    What to cook in the Instant Pot

    To be honest it was SO much easier and far less intimidating than I made it out to be in my head.

    I always thought pressure cookers were for things like cooking dried beans, but with the pot-in-pot method, you can make so many meals without dirtying other dishes. Nearly all the cooking time is hands-off, so you can do your laundry or respond to emails or pluck your eyebrows (is that just me?) while things cook.

    My favorite things to cook in the Instant Pot are:

    • bulk grains like brown rice, quinoa, millet, and oatmeal
    • simple "set it and forget it" meals like chili and lentil soup
    • sweet potatoes (so moist and much quicker than the oven)
    • veggies like broccoli, cauliflower, and cabbage for buddha bowls

    instant pot on counter

    How to make pad Thai in the instant pot

    This may not taste exactly like traditional pad thai from my favorite takeout spot, but it's an amazing stand in for healthy pad thai when the craving strikes and tamarind paste is nowhere to be found!

    1. First we're cooking our noodles right in the Instant Pot by breaking them up and covering with water.
    2. Meanwhile, we chop our veggies and whisk together an easy peanut sauce. Remove the noodles once they're done and add the sauce to the pot.
    3. Next, we add our veggies and cook until they're softened. Add the cooked noodles, green onions, and stir to combine. Garnish with cilantro and peanuts and serve!

    Is cooking in the Instant Pot Healthy?

    Yes! 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.

    Does the instant pot save cooking time?

    Did you know the instant pot cooks 50-70% faster than traditional cooking methods? Winning!

    It doesn't always shorten the cooking time, but it does decrease the active time since it times everything for you. It takes time for the pot to come to pressure before the cycle begins and to release that pressure when the cycle ends. Ultimately it makes meal prep so much more efficient because it's completely hands off.

    The time to come to pressure is similar to the time it takes for water to boil. All of Megan's recipes include the total time needed for pressure cooking.

    pad thai with book in background

    Which noodles are best?

    I like whole wheat spaghetti because it's so easy to find and I usually have it on hand. For a more authentic pad thai recipe, you can use Annie Chun's rice noodles.

    Variation ideas

    • 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.
    • Change up the veggies. You can use fresh basil, bean sprouts, or whatever veggies you love. A frozen stir fry blend makes this super easy in a pinch!

    Craving more Asian-inspired recipes?

    • Easy Vegetable Teriyaki Stir Fry
    • Thai Quinoa Fried Rice
    • Quinoa Fried Rice
    • Thai Curry Soba Noodle Bowls

    Storage tips

    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
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    Instant Pot Pad Thai Recipe

    ★★★★★ 5 from 26 reviews
    • Author: Alexis | Hummusapien
    • Prep Time: 5 mins
    • Cook Time: 27 mins
    • Total Time: 32 mins
    • Yield: 4 1x
    • Category: Main Meal
    • Method: Instant Pot
    • Cuisine: Thai
    Print Recipe
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    Description

    This flavorful and healthy take on vegetarian Instant Pot Pad Thai made  easy peanut sauce uses ingredients you have on hand! Done in just over 30 minutes. While this is not traditional pad thai, it's a great stand in using accessible ingredients when the craving strikes.


    Ingredients

    Units Scale
    • 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 (for more authentic flavor)
    • ½ head green or red cabbage, shredded (or coleslaw mix, about 4 cups)
    • 1 large carrot, 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

    1. 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 bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, Sriracha, ginger, garlic, and fish sauce and set aside.
    2. 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.
    3. 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.
    4. 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. I like to add a drizzle of toasted sesame oil at the end!
    5. Serve pad thai 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.

    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.

    Keywords: instant pot pad thai

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    This flavorful and healthy Instant Pot Pad Thai Stir Fry packed with veggies uses ingredients you already have on hand! Vegan and gluten-free option + easily made on stovetop as well.
    This flavorful and healthy Instant Pot Pad Thai Stir Fry packed with veggies uses ingredients you already have on hand! Vegan and gluten-free option + easily made on stovetop as well. #InstantPot #PadThai #StirFry #VegetarianRecipes

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food.

    Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Gayle Davis says

      April 19, 2022 at 2:05 pm

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        April 21, 2022 at 6:32 pm

        Thank you Gayle! I'm so glad this was a winner for ya.

        Reply
    2. Sarah says

      March 22, 2022 at 5:40 pm

      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"!

      ★★★★★

      Reply
      • Alexis Joseph says

        March 22, 2022 at 7:12 pm

        Awwww what an amazing compliment from your little one! Thanks a ton, Sarah 🙂

        Reply
    3. Sharon says

      February 01, 2022 at 2:50 am

      Really delicious and fairly easy. (Could easily be made on the stove too.) We'll definitely make this dish again!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 01, 2022 at 5:12 pm

        Amazing, thanks so much Sharon!

        Reply
    4. Marielle Harrington says

      January 13, 2022 at 4:51 pm

      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.

      ★★★★

      Reply
      • Alexis Joseph says

        January 17, 2022 at 7:43 pm

        Amazing, thanks so much Michelle! Let me know how I can improve to make it a 5 star recipe! XO

        Reply
    5. Meryl says

      January 08, 2022 at 9:39 pm

      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!!!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 19, 2022 at 5:35 pm

        That sounds perfect, thanks so much for letting me know you loved it, Meryl!

        Reply
    6. Ashley says

      October 10, 2021 at 10:34 pm

      Loved it! The sauce was perfect!

      Reply
    7. Dianne says

      January 10, 2021 at 10:21 am

      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.

      Reply
      • Alexis Joseph says

        January 11, 2021 at 4:14 pm

        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!

        Reply
    8. Jesse Hughes says

      December 24, 2020 at 5:04 pm

      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.

      Reply
      • Jesse Hughes says

        December 24, 2020 at 5:06 pm

        whoops, I now see someone else already made this point. I apologize for the repeat. Thank you for posting the great recipes.

        Reply
      • Alexis Joseph says

        December 24, 2020 at 11:28 pm

        This information is all from the Instant Pot cookbook that this recipe is from!

        Reply
    9. Amelie Tow says

      December 12, 2020 at 5:16 pm

      This is one of my husband and my favorite dishes!!!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 12, 2020 at 11:55 pm

        That's what I like to hear!!

        Reply
    10. Christine says

      October 07, 2020 at 1:30 am

      Are there low sodium options? I am limited to 2000 mg/ day. Thanks!

      Reply
      • Alexis Joseph says

        October 07, 2020 at 1:24 pm

        You can use low sodium soy sauce or use less soy sauce 🙂

        Reply
    « Older Comments

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