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!
Best vegetarian 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.
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
How to make this recipe vegan:
You’ll need to remove the honey and use a vegan approved sweetener! It’s as easy as that! This is a great choice for vegetarian or vegan cooking!
How to make 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.
How many Smart Points is this Pad Thai?
This Weight Watchers Pad Thai is 10 Freestyle Smart Points per serving assuming you make 4 servings per batch!
Do you have the 21 Day Fix counts for this Pad Thai?
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:
Printable Healthy Pad Thai Recipe:
Instant Pot Pad Thai Recipe
Ingredients
Ingredients for Instant Pot Pad Thai:
- 2 tsps sesame seed oil
- 1 tbsp garlic minced
- 1 tsp ginger grated and fresh, or 1/2 tsp dry ground ginger
- 1/2 large onion sliced
- 1 Package tofu extra firm, cut into cubes
- 1 egg
- 4 tbsp rice vinegar
- 4 tbsp aminos or soy sauce
- 1/3 cup honey
- 1 zucchini diced
- 2 carrots peeled and cut into sticks
- 2 bell peppers red and green, sliced
- 1 package of rice noodles
- 2 cups vegetable stock
- 1/4 cup basil chopped
- 1/2 tsp red pepper crushed, optional
- Garnish with cilantro peanuts, and lime
Instructions
Directions for Instant Pot Pad Thai:
- 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.
- 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.
- Serve immediately garnished with cilantro, peanuts, and lime if desired.
Notes
Nutrition
*nutrition calculations are approximate
Christine Murphy says
Any idea what the cooking time would be if I wanted to use chicken instead of tofu? Thanks!
Becca says
I’m not–let me look into this a little!
Jamie says
Looks great! I’m following the thread also, as I have the same question about using chicken instead of tofu. My husband won’t eat the tofu:-(
Laura says
I cut raw chicken in thin strips and used the browning setting, then cooked it for 5 minutes (that’s my fish setting). But I’d recommend adding the noodles afterwards or placing on top and mixing them in after the pressure is released, stir and cover for a few minutes until the noodles are soft.
Thanks for this recipe is was good (and I cut the honey in half).
Tina says
I thought this turned out way to mushy. The pressure cooked zucchini and peppers just turned into a soggy mess and even the carrots were way too soft. I think it’d be great if it were all just sautéed and it wouldn’t take any longer.