Pad Thai Stir-Fry


  • 4 ounces whole-wheat spaghetti
  • 4 cups Water
  • 1/4 cup all-natural peanut butter or almond butter
  • 5 tbsp soy sauce or tamari
  • 1/4 cup pure maple syrup
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp sriracha
  • 1 tsp minced fresh ginger
  • 1 clove garlic
  • 1/2 head green or red cabbage
  • 1 large carrot
  • 1 red bell pepper
  • 2 cups snow peas
  • 3 green onions
  • chopped fresh cilantro
  • Chopped peanuts or almonds
  • Break the spaghetti noodles in half and arrange them in the Instant Pot in a crisscross manner to help avoid clumping. Pour the water over the noodles. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 2 minutes. While the noodles are cooking, in a bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, Sriracha, ginger, and garlic and set aside.
  • 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.
  • When the floating valve drops, press Cancel and remove the lid. Drain the noodles through a colander, rinsing them with cold water to remove some starch and stop the cooking process. Rinse and dry the metal insert and return it to the Instant Pot.
  • Press Sauté and pour the peanut sauce into the pot. Add the cabbage, carrot, bell pepper, and snow peas and stir well. Sauté until the vegetables are tender, about 5 minutes. Stir in the drained noodles and the green onions just until everything is heated through. (If the noodles stick together, rinse them again under cold water to unstick them before adding.)
  • Serve the pad thai warm, with the cilantro and peanuts sprinkled over the top. This dish is best served right away, but you can store leftovers in an airtight container in the fridge for 5 days. Use the Instant Pot’s sauté function to reheat, or serve the leftovers cold.
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