Instant Pot Pad Thai

1 ½ cup Vegetable stock

½ cup Gluten-free soy sauce/tamari

1 ½ tbs Brown sugar

2 tsp Sesame oil

1 tsp Garlic, chopped

1 Lime, juiced

1 tsp Ginger, freshly grated

1 tsp Red chili flakes (optional)

2 Green onions, chopped

2 Carrots, thinly sliced

1 cup Snap peas

8 oz Flat rice noodles

3/4 cup Bean sprouts

1 cup Snow peas

½ cup Peanuts, chopped

2 tbs Cilantro, chopped

1 Lime, sliced in wedges

1 Set Instant Pot to sauté and add the vegetable stock, soy sauce, brown sugar, sesame oil, garlic, lime juice, ginger and red chili flakes. Whisk the mixture and cook until the sugar is dissolved.

2 Add vegetables and noodles to the sauce mixture and stir. Set the Instant Pot to pressure cook and cook on manual for 4 minutes. When finished, let the pot release for 2 minutes and then release the pressure. Be careful of the steam.

3 Carefully remove the lid and add bean sprouts and snow peas. Cover and let these warm for about 4-6 minutes, keeping the pot turned off. For a more authentic dish, add two chopped scrambled eggs into the pot at this time.

4 Serve garnished with peanuts and fresh cilantro.

5 Keep in a covered container for up to 48 hours in the fridge.

Serves 4 | Prep Time 35 mins