Name: Easy Vegetarian Pad Thai Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: ⅓ cup vegetarian fish sauce substitute*; 2 tbsp fresh lime juice; 2 tbsp rice wine vinegar; 3 tbsp coconut aminos; ⅓ cup granulated sugar; 1 tbsp vegetable oil; 1 medium onion; 1 large cloves garlic; 10 oz pad Thai rice noodles; 12 oz extra-firm tofu; 2 cup vegetable stock; 2 tbsp sweetened radish; 1 cup bean sprouts; 1 medium carrot; 2 large eggs; ¼ cup unsalted roasted peanuts; 3 scallions; 1 medium lime

How To Make Easy Vegetarian Pad Thai

Rice noodles and tofu are simmered in the instant pot with vegan fish sauce, coconut aminos, and rice wine vinegar for a flavorful vegetarian pad thai.

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Serves:

Ingredients

⅓ cup vegetarian fish sauce substitute*, or fish sauce
2 tbsp fresh lime juice
2 tbsp rice wine vinegar
3 tbsp coconut aminos
⅓ cup granulated sugar
1 tbsp vegetable oil
1 medium onion, thinly sliced
1 large cloves garlic, minced
10 oz pad Thai rice noodles
12 oz extra-firm tofu, sliced
2 cup vegetable stock
2 tbsp sweetened radish, shredded
1 cup bean sprouts
1 medium carrot, peeled and shaved into ribbons
2 large eggs, omit for vegans
¼ cup unsalted roasted peanuts, chopped
3 scallions, trimmed and cut into 3-inch julienne strips
1 medium lime, cut into 8 wedges

Instructions

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 for 2 to 3 minutes until just translucent. Add the garlic and cook for an 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 for 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 peanuts, scallions, and lime wedges. Enjoy.