This is one of our favorite vegetarian Instant Pot recipes! It’s so easy to pull together on a busy weeknight, and if you decide to prep your veggies ahead of time it’s even quicker to make!
This Vegetarian Pad Thai recipe is made with tofu but you can leave it out or swap it with chicken if you prefer–it’s easy to make both ways.
This meal is a great alternative to takeout and barely requires a trip to the grocery store. I usually have everything on hand to whip up this healthy Pad Thai recipe in my Instant Pot.
Where’s the recipe?
Here at My Crazy Good Life, we have written recipes to be so easy that anyone can make them–no matter what your kitchen experience!
Each post has information about ingredients, detailed cooking instructions, and recipe tips as well as special diet information. If you’re looking for more straight to the point instructions, scroll right down to the easy to print recipe at the bottom.
For ingredient amounts, please scroll down to the printable recipe.
- Sesame seed oil
- Garlic: Fresh is best here!
- Fresh ginger: Fresh ginger has an authentic Asian flavor that will make this recipe amazing.
- Onion Any color will do
- Extra firm tofu The extra firm part is important so it has more of a meat-like texture.
- Egg If you’re vegan, leave this out or use an egg substitute.
- Rice vinegar If you don’t have it, I’d just skip it entirely instead of using another vinegar.
- Coconut aminos Or tamari, or soy sauce – whatever you have on hand works (unless you’re on a special diet).
- Honey If vegan, use a different sweetener like maple syrup or agave nectar.
- Zucchini See the note below about swapping out veggies if you don’t love the ones listed here!
- Bell peppers
- Rice noodles (brown rice if you can find them!)
- Low sodium vegetable stock Or water if you don’t have any stock.
- Fresh basil
- Optional garnish:
- Crushed red pepper
- Limes or lime juice
- Green onions
How to make this Vegan:
You can easily make this recipe vegan by replacing the honey with a vegan sweetener such as maple syrup, or agave nectar. Other meat alternatives such as seitan can be used, or protein can be left out entirely.
Also, you’ll want to remove the eggs entirely or use a vegan egg substitute.
Pressure Cooker Instructions:
Time needed: 30 minutes.
I love this easy recipes on nights when we are craving Thai food. It’s quick to pull together and tastes like authentic Pad Thai–only lighter!
- Set up your pot
Set to sauté and add in sesame oil. Once the oil it hot, add garlic, ginger, and onions. Sauté for about a minute, or until you begin to smell the spices.
- Add tofu
Add in your diced tofu and then push the contents of the pot to one side of the pot so you have room to scramble the eggs.
- Add eggs
If you’d like a spray of olive oil so your eggs don’t stick (eggs always stick to the bottom of the Instant Pot!), spray that now. Add the egg and scramble it with a spatula, keeping it on one side of the pot if possible.
- Mix it up
Mix together the tofu, onion, and eggs.
- Add liquids and veggies
Add in the rice vinegar, aminos (or soy sauce), and honey. These make up your pad thai sauce.
If you’d like to add peanut butter, I’d add a teaspoon to your sauce ingredients.
Add in the zucchini, bell peppers, and carrots and cook until they begin to soften.
- Add the noodles
Place the rice noodles (the entire package) on top of the contents of the pot and then pour the vegetable stock (or water if you don’t have stock) over the noodles.
The noodles will not be submersed–that’s ok. If you’d like to push the vegetables and tofu to the side so the noodles can sit in some liquid, do that now.
- Close the lid
Turn the saute function off and close the lid. Allow the noodles to steam for a minute or two. There is no need to pressure cook this recipe, as the steam in the pot will cook the fine rice noodles perfectly.
- Feel the need to cook?
If you feel that you’d like to cook the noodles for longer, or if you’re using thicker noodles, I recommend pressure cooking for 0 (yes, zero) minutes.
This will allow the pot to come to pressure (it cooks while coming to pressure), but it will begin to release pressure afterwards. Immediately release the pressure valve after the pot comes to pressure so your noodles don’t overcook.
Add the chopped basil and serve immediately garnished with red pepper flakes, cilantro, peanuts, and lime if desired.
- If there are any vegetables that you don’t like, you can swap them out for something else. Red peppers can be swapped out for other peppers or left out completely. Add diced mushrooms, bean sprouts, snap peas, or your favorite veggies.
- If you’re looking for a Chicken Pad Thai recipe, I recommend sautéing the diced chicken first for 8-9 minutes, drain liquid if necessary, and then follow the directions in this post.
Healthy Eating Plans:
This Weight Watchers Pad Thai is 12 Blue Plan Points | 14 Green Plan Points | 12 Purple Plan Points per serving, not including garnishes
21 Day Fix:
21 Day Fix Container Count Per Serving (Recipe serves 6): 1/3 tsp, 1.5 green containers, 1/3 red container, 1 yellow container per serving.
Note: If you change this recipe and add chicken, add red containers to account for that.
Looking for more Instant Pot Vegetarian recipes?
- Blueberry Lemon Oatmeal
- Vegan Pineapple Fried Rice
- Amish Baked Oatmeal
- Healthy Spinach Artichoke Dip
- Greek yogurt Mac and Cheese
More Easy Instant Pot recipes?
- Southwest Egg Roll in a Bowl
- Healthy Crack Chicken Recipe
- Turkey Chorizo Breakfast Casserole
- Instant Pot Mississippi Pot Roast
Instant Pot Vegetarian Pad Thai with Tofu
- 2 tsps sesame seed oil
- 1 tbsp garlic minced
- 1 tsp ginger grated and fresh, or 1/2 tsp dry ground ginger
- 1/2 onion sliced
- 1 pkg tofu extra firm, cut into cubes
- 1 egg
- 4 tbsp rice vinegar
- 4 tbsp coconut 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 pkg rice noodles
- 2 cups vegetable stock low sodium
- 1/4 cup basil chopped
- 1/2 tsp red pepper crushed, optional
- Set your Instant Pot to saute and add in sesame oil. When the oil is hot, add garlic, ginger, and onions. Saute for about one minute or until fragrant.
- Mix in the tofu and push all of the contents of the pot to one side of the pot.
- Add the egg and scramble with a spatula. It's ok if your eggs mix with your tofu and onion. If you feel like a quick spray of olive oil would help you egg to not stick, go ahead and do that now :)
- Once scrambled, mix the egg into the onions and tofu.
- Add in rice vinegar, coconut aminos or soy sauce, honey, zucchini, bell peppers, and carrots. Allow to saute for a few minutes, until the veggies become soft.
- Place the rice noodles (the entire package of them together) on top of the tofu mixture and pour the stock over the noodles.
- After adding the noodles and stock, close the lid to the pot and allow the noodles to steam for a minute or two. No need to add time to the pot or cook the noodles–they'll cook perfectly with the lid closed using the heat already in the pot.
- Add chopped basil after noodles are cooked. Serve with cilantro, peanuts, and lime if desired.