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.
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.
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 and cook the noodles–they'll cook perfectly with the lid closed using the heat already in the pot.
Serve with cilantro, peanuts, and lime if desired.
This Weight Watchers Pad Thai is 12 Blue Plan Points | 14 Green Plan Points | 12 Purple Plan Points per serving, not including garnishes21 Day Fix Counts for this recipe: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.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.