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.
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.
*Check out Vegan Fish Sauce Recipe for the vegetarian fish sauce substitute.
- Sugar: 23g
- Calcium: 102mg
- Calories: 549kcal
- Carbohydrates: 93g
- Cholesterol: 93mg
- Fat: 12g
- Fiber: 4g
- Iron: 3mg
- Potassium: 512mg
- Protein: 17g
- Saturated Fat: 5g
- Sodium: 2518mg
- Trans Fat: 1g
- Vitamin A: 3044IU
- Vitamin C: 17mg
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