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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Instant Pot Pad Thai Recipe

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This recipe for Instant Pot Pad Thai is from Five Generations of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 chicken breasts, cubed
¼ cup green onion
½ cup Tamari or soy sauce
3 tbsp fish sauce
2 tbsp sesame oil
2 tbsp rice vinegar
⅓ cup brown sugar
3 tbsp peanut butter
3 cloves garlic
1 tbsp fresh ginger, minced
4 carrots cuts into matchsticks
1 cup chicken broth
¼ tsp.crushed red pepper flakes
8 ounce rice noodles
¼ cup chopped cilantro
½ cup chopped peanuts
2 limes
Directions:
Directions:
Add the cubed chicken, green onions and carrots to the instant pot. In a small bowl, mix the tamari, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, juice of one lime, ginger and garlic until well combined and pour over the ingredients in the pot. Add the broth and stir well.
Put the lid on and cook under high pressure for 7 minutes. Do a quick release and remove the lid. Stir in the noodles and put the lid back on and leave for 10 minutes. Stir together and check the doneness of the noodles, putting lid back on if they need more time to soften.
Serve with fresh lime wedges and top with cilantro, green onions and chopped peanuts.

Note: You can soak your noodles in hot water before adding them to speed things up. Don't omit the peanuts and cilantro -- they really make this dish!

 

 

 

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