Instant Pot Pad Thai Recipe | Vegetarian Pad Thai Recipe

This traditional Instant Pot Vegetarian Pad Thai Recipe is an easy Instant Pot Dinner! The bonus is that it’s a 21 Day Fix approved recipe and a Weight Watchers approved recipe for Vegetarian Pad Thai.

Smart Points and Containers are calculated for you at the end of the recipe.

Looking for all of my recipes in an easy to print document? Check out my eBook store for Measured portion Recipes (my 21DF recipes) and for Measured Portion Instant Pot recipes! 

You can make this recipe in a matter of a few minutes if you prep ahead of time.

You know I love meal prep!  This is a great alternative to takeout. Whenever we get a craving for takeout I just pull out the Instant Pot and whip up this great Instant Pot Pad Thai recipe or another great one to try is this orange chicken…also made in the Instant Pot!

Instant Pot Pad Thai Recipe

If there are any vegetables that you don’t like, swap them out for something else. This particular Instant Pot Pad Thai recipe is great for fall because most of these vegetable are seasonal and available fresh this time of year.

Ingredients for Instant Pot Pad Thai:

2 tsps sesame seed oil
1 tbsp minced garlic
1 tsp grated fresh ginger (1/2 tsp dry ground ginger)
1/2 large onion sliced
1 Package (12 ounces, about 1.5C) extra firm tofu cut into cubes (to use chicken, see instructions below)
1 egg
4 tbsp rice vinegar
4 tbsp aminos (or soy sauce)
1/3 cup honey
1 diced zucchini
2 carrots peeled and cut into sticks
2 bell peppers sliced (red and green)
1 package rice noodles (6.75 ounce bag)
2 cups low sodium vegetable stock
1/4 cup chopped basil
1/2 tsp crushed red pepper (optional)
Garnish with cilantro, peanuts (use your orange container for these–not included in container counts below), and lime

If you’re looking for a chicken pad thai recipe, I recommend cooking the chicken first for 8-9 minutes then adding the rest of the ingredients, and cook again following the directions. Another take on this recipe can be found here: Chicken Pad Thai

Directions for Instant Pot Pad Thai:

Using the sauté mode on the Instant Pot heat sesame oil. When the oil is hot add the garlic, ginger, and onions. Sauté for about a minute.

Mix in the tofu and put to the side.

Add the egg and scramble in the Instant Pot. Pieces of the onion or tofu may get in the egg while scrambling. That is ok.

When the egg is scrambled mix it together with the tofu and onions.

Mix in the rice vinegar, aminos, and honey. Add the zucchini, bell peppers, and carrots.

Place the rice noodles whole in the Instant Pot and pour the stock over the noodles.

You may need to push the vegetables and tofu to the side a bit so that the noodles can sit in the broth.

Add the lid and make sure the pressure valve is turned to sealing. Using the manual setting cook on high pressure for 3 minutes. Let pressure release naturally then mix in the basil and red peppers. If you need more cook time you might be at a higher altitude than we are here in AZ. Check out this post to learn how to adjust for altitude differences.

If you like your pad thai noodles less done, I’d recommend leaving them out when cooking the other ingredients and adding them after the pressure releases with the basil and red peppers, closing the lid for about a minute (but don’t turn the cooker back on).

Serve immediately garnished with cilantro, peanuts, and lime if desired.

For Weight Watchers Instant Pot Pad Thai is 10 Freestyle Smart Points per serving assuming you make 4 servings per batch!

21 Day Fix Container Count Per Serving (Recipe serves 6): 1/3 tsp, 1.5G, .33R, 1Y per serving

If you love this recipe, you might be interested in my Instant Pot Beef Pho recipe!

If you need more help with instructions, feel free to watch this recipe being made here:

3.8 from 5 votes

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Instant Pot Pad Thai Recipe

This traditional recipe is an easy Instant Pot Dinner! Instant Pot Vegetarian Pad Thai Recipe | Vegetarian Instant Pot Dinner Recipe | Vegetarian Instant Pot Pad Thai

Course main

Cuisine thai

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 6 servings

Calories 597 kcal

Ingredients

Ingredients for Instant Pot Pad Thai:

• 2 tsps sesame seed oil
• 1 tbsp minced garlic
• 1 tsp grated fresh ginger 1/2 tsp dry ground ginger
• 1/2 large onion sliced
• 1 Package extra firm tofu cut into cubes
• 1 egg
• 4 tbsp rice vinegar
• 4 tbsp aminos or soy sauce
• 1/3 cup honey
• 1 diced zucchini
• 2 carrots peeled and cut into sticks
• 2 bell peppers sliced red and green
• 1 package or rice noodles
• 2 cups vegetable stock
• 1/4 cup chopped basil
• 1/2 tsp crushed red pepper optional
• Garnish with cilantro peanuts, and lime

Instructions

Directions for Instant Pot Pad Thai:

1. Using the sauté mode on the Instant Pot heat sesame oil. When the oil hot add the garlic, ginger, and onions. Sauté for about a minute.
2. Mix in the tofu and put to the side. Add the egg and scramble in the Instant Pot. Pieces of the onion or tofu may get in the egg while scrambling. That is ok.
3. When the egg is scrambled mix it together with the tofu and onions.
4. Mix in the rice vinegar, aminos, and honey. Add the zucchini, bell peppers, and carrots.
5. Place the rice noodles whole in the Instant Pot and pour the stock over the noodles.
6. You may need to push the vegetables and tofu to the side a bit so that the noodles can sit in the broth.
7. Add the lid and make sure the pressure valve is turned to sealing. Using the manual setting cook on high pressure for 3 minutes. Let pressure release naturally then mix in the basil and red peppers.
8. Serve immediately garnished with cilantro, peanuts, and lime if desired.

Recipe Notes

10 Weight Watchers Freestyle Smart Points per serving

21 Day Fix Container Count Per Serving (Recipe serves 6): 1/3 tsp, 1.5G, .33R, 1Y per serving

 

Recipe can be made on the stove top! Follow the recipe as written, then instead of using Instant Pot for pressure cooking, let simmer on the stove for 10-15 minutes. 

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