Hi friends! Can you believe it’s been a year since the first Gluten Free Instant Pot Cookbook was published? HOLY COW! What a wild ride it’s been. Not only did this book publish, but an expanded edition published as well! It’s crazy! Never in my wildest dreams would I have imagined a little appliance and a casual, “Hey, what do you think about teaching an Instant Pot class?” would lead to so many amazing things! I am truly blessed.
Another blessing in our lives, have been the people who helped us share our book with the world. Through blog posts and media events, we’ve been fortunate to have amazing people recreate our dishes in amazing ways! Case in point, Kitchen Confidante made our Vegetarian Pad Thai and took these gorgeous photos!
Seriously! Don’t you want to just plant your face in that bowl? I do! When you make this at home, just remember to release the steam immediately as soon as the cook time is finished. This will ensure your noodles won’t be mushy.
Instant Pot Vegetarian Pad Thai
- September 18, 2019
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Ingredients
- 1/2 cup vegetarian fish sauce substitute or fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons rice wine vinegar
- 3 tablespoons coconut aminos
- 1/3 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 medium onion thinly sliced
- 1 large cloves garlic minced
- 10 ounces pad Thai rice noodles
- 12 ounces extra-firm tofu sliced
- 2 cups vegetable stock
- 2 tablespoons shredded sweetened radish
- 1 cup bean sprouts
- 1 medium carrot peeled and shaved into ribbons
- 2 large eggs (omit for vegans)
- 1/4 cup chopped unsalted roasted peanuts
- 3 scallions trimmed and cut into 3-inch julienne strips
- 1 medium lime cut into 8 wedges
Directions
- Step 1
- In a medium bowl, whisk together the (vegetarian) fish sauce, lime juice, vinegar, coconut aminos, and sugar until the sugar is completely dissolved. Set aside.
- Step 2
- Press Sauté on your electric pressure cooker. When the inner pot is hot, add the oil. Sauté the onion until just translucent, 2 to 3 minutes. Add the garlic and cook and additional 30 seconds, until fragrant.
- Step 3
- Pour the fish sauce mixture over the onions and garlic. Add the rice noodles and tofu to the pot. Add the stock and radishes, but do not stir. Submerge the noodles as much as possible.
- Step 4
- Close and lock the lid, making sure the steam release handles is in the sealing position. Cook on high pressure for 3 minutes. When the cook time is finished, use the quick release method by opening the release handle and venting all the steam. When the float pin drops, unlock the lid and open it carefully.
- Step 5
- Add the bean sprouts and carrots to the pot. Replace the lid and let the vegetables warm through, 5 minutes.
- Step 6
- While the vegetables are warming, whisk the eggs in a small bowl and scramble in a small frying pan. Stir the warm eggs into the pad Thai.
- Step 7
- Serve in big bowls garnished with the peanuts, scallions, and lime wedges.
What’s your favorite Gluten-Free recipe for the Instant Pot? This one sure ranks right up there on my list! I’d love to hear what you’ve been making. Share with me in the comments below, or tag us on social media so we can see what you’ve been doing! Here are some links to a few more of my favorites!
Mocha Pudding in the Instant Pot!
Instant Pot Teriyaki Meatballs
Link to Kitchen Confidante – Instant Pot Pad Thai and cookbook review
