Instant Pot Shrimp Pad Thai

Name: Instant Pot Shrimp Pad Thai
Cuisine: Asian, Thai
Ingredients: 1 tablespoon olive oil; 1 pound shrimp, peeled and deveined; 1 onion, chopped; 2 cloves garlic, minced; 1 pound rice noodles; 1/2 cup peanut sauce; 1/4 cup lime juice; 1 tablespoon soy sauce; 1 tablespoon honey; 1 teaspoon tamarind paste; 1/2 cup chopped cilantro; 1/4 cup chopped scallions; 1/4 cup crushed peanuts; 1 lime, cut into wedges, for serving

13 steps

This Instant Pot Shrimp Pad Thai is a quick and easy dish that is perfect for a weeknight meal. It is made with shrimp, rice noodles, peanut sauce, lime juice, soy sauce, honey, tamarind paste, cilantro, scallions, and crushed peanuts. The dish is cooked in an Instant Pot, which makes it a very hands-off recipe. The Pad Thai is flavorful, savory, and slightly sweet, with a hint of spice from the tamarind paste. It is a great way to enjoy a healthy and satisfying Thai meal at home.

Updated at: Tue, 14 Nov 2023 20:50:31 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

124

High

Nutrition per serving

Calories1447.3 kcal (72%)

Total Fat30.2 g (43%)

Carbs220.6 g (85%)

Sugars26 g (29%)

Protein70.4 g (141%)

Sodium2100.9 mg (105%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 tablespoonolive oil

1 poundshrimp

1 poundrice noodles

½ cuppeanut sauce

¼ cuplime juice

1 tablespoonsoy sauce

1 tablespoonhoney

1 teaspoontamarind paste

½ cupcilantro

¼ cupscallions

¼ cuppeanuts

cut into wedges, for serving

Instructions

Step 1

Preparation:

Step 2

Measure and set aside: Measure out the peanut sauce, lime juice, soy sauce, honey, and tamarind paste. Set them aside for easy access during cooking.

Step 3

Chop the onion and scallions: Finely chop the onion and scallions to add flavor and texture to the dish.

Step 4

Cook the rice noodles: Boil a pot of water and cook the rice noodles according to package directions. Drain and set aside.

Step 5

Cooking:

Step 6

Sauté the shrimp: Add olive oil to the Instant Pot and set it to the "Sauté" setting. Once the oil is hot, add the shrimp and cook until pink and opaque, about 3-5 minutes. This ensures the shrimp are cooked through and have a nice texture.

Step 7

Deglaze the pot: Once the shrimp are cooked, deglaze the pot by adding a splash of liquid, such as water or white wine, and scraping up any browned bits from the bottom of the pot with a spatula. This will add flavor to the dish and prevent sticking.

Step 8

Sauté the onion and garlic: Add the chopped onion to the Instant Pot and cook until softened, about 3 minutes. Then, add the minced garlic and cook for 30 seconds more, until fragrant. These aromatics provide the base flavor for the Pad Thai.

Step 9

Add the peanut sauce and seasonings: Stir in the peanut sauce, lime juice, soy sauce, honey, and tamarind paste. Ensure the mixture is well combined and forms the base of the Pad Thai sauce.

Step 10

Cook the Pad Thai: Add the cooked and drained rice noodles to the Instant Pot. Stir to coat the noodles in the sauce. Secure the lid of the Instant Pot and set the pressure cooker valve to "Sealing." Select the "Manual" setting and cook for 3 minutes. This allows the flavors to meld and the noodles to cook through.

Step 11

Release pressure naturally and manually: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. This gradual pressure release prevents a sudden rush of steam and ensures the Pad Thai retains its moisture. After the natural pressure release, carefully release any remaining pressure manually.

Step 12

Stir in cilantro, scallions, and peanuts: Add the chopped cilantro, chopped scallions, and crushed peanuts to the Instant Pot. Stir to combine and incorporate the fresh herbs and nutty crunch to the Pad Thai.

Step 13

Serve hot with lime wedges: Serve the Instant Pot Shrimp Pad Thai immediately, garnished with lime wedges for an extra burst of flavor and acidity.