Pad Thai Stir-Fry
Pad thai is a popular street dish in Thailand that features noodles tossed in a spicy sauce with crushed peanuts. I rarely have the exotic ingredients required to make an authentic version of this dish at home, so I developed this recipe, which uses ingredients you probably already have in your pantry. To save time, prep your vegetables while the pasta is cooking.
Pad thai is a popular street dish in Thailand that features noodles tossed in a spicy sauce with crushed peanuts. I rarely have the exotic ingredients required to make an authentic version of this dish at home, so I developed this recipe, which uses ingredients you probably already have in your pantry. To save time, prep your vegetables while the pasta is cooking.
- 4 cups water
- 1/4 cup pure maple syrup
- 2 tbsp freshly squeezed lime juice
- 1 clove garlic (minced)
- 4 ounces whole-wheat spaghetti
- 1/4 cup all-natural peanut butter or almond butter
- 5 tbsp soy sauce or tamari
- 1 tbsp sriracha
- 1 tsp minced fresh ginger ((about 1/2-inch knob))
- 1/2 head green or red cabbage (shredded (about 4 cups))
- 1 large carrot (shredded)
- 1 red bell pepper (seeded and chopped)
- 2 cups snow peas
- 3 green onions (tender white and green parts only chopped)
- chopped fresh cilantro (for garnish)
- chopped peanuts or almonds (for garnish )
- Carbohydrate 36.120509683666 g
- Cholesterol 0 mg
- Fat 0.568187073476679 g
- Fiber 1.47049995567157 g
- Protein 7.42429773330317 g
- Saturated Fat 0.102821769607481 g
- Serving Size 1 1 serving (358g)
- Sodium 993.606713841082 mg
- Sugar 34.6500097279945 g
- Trans Fat 0.144393510331622 g
- Calories 169 calories
Step-by-step
- Break the spaghetti noodles in half and arrange them in the Instant Pot in a crisscross manner to help avoid clumping.
- Pour the water over the noodles.
- Secure the lid and move the steam release valve to Sealing.
- Select Manual/Pressure Cook to cook on high pressure for 2 minutes.
- While the noodles are cooking, in a bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, Sriracha, ginger, and garlic and set aside.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure.
- When the floating valve drops, press Cancel and remove the lid.
- Drain the noodles through a colander, rinsing them with cold water to remove some starch and stop the cooking process.
- Rinse and dry the metal insert and return it to the Instant Pot.
- Press Sauté and pour the peanut sauce into the pot.
- Add the cabbage, carrot, bell pepper, and snow peas and stir well.
- Sauté until the vegetables are tender, about 5 minutes.
- Stir in the drained noodles and the green onions just until everything is heated through. (If the noodles stick together, rinse them again under cold water to unstick them before adding.)
- Serve the pad thai warm, with the cilantro and peanuts sprinkled over the top.
- This dish is best served right away, but you can store leftovers in an airtight container in the fridge for 5 days. Use the Instant Pot’s sauté function to reheat, or serve the leftovers cold.
My Easy Pad Thai Stir-Fry: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. Forget takeout! This Pad Thai Stir-Fry recipe has become a staple in our house, and it's so simple, even my kids can help with the preparation. The best part? It uses pantry staples, so there's no need for a last-minute dash to the grocery store for exotic ingredients. I've adapted a classic Pad Thai recipe to suit my busy life and my family's tastes, creating a vibrant and flavourful dish that’s ready in under 30 minutes.
The inspiration for this recipe came from my craving for authentic Pad Thai, but let's be honest, who has the time (or the patience) to track down all those specialty ingredients on a weeknight? This adaptation delivers all the satisfying flavors of the Thai street food favorite, using ingredients I almost always have on hand. I love the versatility of this recipe—you can easily swap out vegetables depending on what's in season or what you have readily available. Sometimes I add broccoli, other times it's extra carrots or even some zucchini. It's all about embracing the flexibility and creating something delicious and personal.
The secret to this recipe's success? It's all about the sauce. The perfectly balanced blend of peanut butter, soy sauce, maple syrup, lime juice, and a touch of sriracha creates a rich and savory sauce that coats the noodles beautifully. I use pure maple syrup to add sweetness without artificial flavors, but you could substitute honey or agave if you prefer. The addition of fresh ginger and garlic elevates the flavors, adding a depth and complexity that's hard to resist.
Another time-saving tip: Prep your vegetables while the noodles are cooking. This allows for efficient multitasking, ensuring a speedy meal prep. Using an Instant Pot makes the whole process even faster – the noodles cook in minutes! But don't worry if you don't have one; you can easily cook the noodles on the stovetop following package instructions. Once the noodles are cooked, the rest of the process is a breeze. Just sauté the vegetables until tender-crisp, toss everything together in the peanut sauce, and garnish with fresh cilantro and chopped peanuts. The result is a vibrant and flavorful dish that’s both satisfying and healthy.
This Pad Thai Stir-Fry isn’t just a weeknight dinner; it's a versatile dish that can be enjoyed for lunch, a quick and easy supper, or even as a side dish. The leftovers keep well in the fridge, making it a perfect meal prep option for busy weekdays. I often double the recipe so I have enough for lunches throughout the week. It's amazing cold, or you can quickly reheat it in the microwave or skillet. It's that kind of convenient and delicious dish that becomes a true family favourite.
I hope you enjoy this recipe as much as my family and I do. It’s a testament to the idea that healthy, delicious, and convenient meals are entirely possible, even with a packed schedule. So go ahead, give it a try, and let me know what you think in the comments below! I'd love to hear your variations and experiences!
