Ingredients

The following ingredients have 4 Servings
  • 1/3 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)

Instruction

  • 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.
  • 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.
  • 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.
  • 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.
  • Add the bean sprouts and carrots to the pot. Replace the lid and let the vegetables warm through, 5 minutes.
  • 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.
  • Serve in big bowls garnished with the peanuts, scallions, and lime wedges.