Cooked - Vegan Instant Pot Pad Thai With Soy Curls Or Chickpeas

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Home Pricing Community My Recipes

Vegan Instant Pot Pad Thai With Soy Curls Or Chickpeas

4.0

¼ cup gluten-free tamari (or gluten-free soy sauce, Braggs Liquid Aminos or coconut aminos)

¼ cup coconut sugar, brown sugar or sweetener of choice, or to taste

1 tbsp fresh grated ginger

1½ tsp minced garlic

2 tsp sriracha, or to taste (plus more for serving)

1½ cups water

1 (8-oz) package brown rice pad Thai noodles

2 cups julienned bell pepper

1 cup julienned carrot

½ (4-oz) package soy curls, reconstituted and drained (or 3 cups cooked chickpeas, 3 cups edamame or 3 cups, optional)

3 cups broccoli florets

2 cups shredded or spiralized carrots

2 cups fresh bean sprouts

1 cup chopped peanuts

2 limes, quartered

Whisk together the tamari, coconut sugar, ginger, garlic and sriracha.
Add the sauce mixture and the water to your Instant Pot liner and mix them together.
Layer the noodles in first and keep them as even as possible.
Top with bell pepper and carrot.
Add the protein (if using) and top with the broccoli florets.
Cook on high pressure for 2 minutes.
Manually release the pressure.
Remove the broccoli and/or tofu or other addition with tongs and put it on a plate so it doesn’t continue cooking. If the broccoli is underdone, leave it in.
Mix the rest of the ingredients together and unstick the noodles where needed.
Serve on a platter with toppings (if using) and extra sriracha.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍜Noodle Dish

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 4 weeks ago

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