The Mountain Church
Instant Pot Pad Thai
6 servings
분량15 minutes
활동 시간30 minutes
총 시간재료
1 ½ lbs Chicken Breasts (cubed)
3 Tbls Peanut Butter (creamy)
1/2 cup Coconut Aminos (can also use low sodium soy sauce)
1 Tbls Fish Sauce
1 Tbls Sesame Oil
2 Tbls Rice Vinegar
1/3 cup Brown Sugar
3 cloves Garlic (minced)
1 Tbls Fresh Ginger (minced, or 1 tsp powdered ginger)
1/4 tsp Crushed Red Pepper Flakes
1 cup Water
2 Tbls Lime Juice
8 oz Rice Noodles (I use Annie Chuns or Thai Kitchen)
1/4 cup Green Onion (chopped)
1 ½ cups Shredded Carrots
1/4 cup Cilantro (chopped)
1/2 cup Peanuts (chopped)
1 Lime (cut into wedges)
방향
Add your cubed chicken breast to the Instant Pot
In a small bowl, mix the coconut aminos, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, lime juice, water, ginger and garlic until well combined and pour over the chicken - give it a little stir
Put the lid on, hit pressure cook and set time to 7 minutes. It will take a minute to come to pressure and then the 7 minute countdown will start
While the chicken is cooking, boil 3 cups of waterPlace the rice noodles in a large bowl and cover with the boiling water for 5-7 minutes until they are just softened. Drain from the water
When the timer goes off for the chicken, do a quick release of the steamStir in the drained rice noodles, shredded carrots and green onions. Toss together
Serve in a bowl and top with chopped peanuts, fresh cilantro and lime wedges. Enjoy!
노트
Recipe from Charley
영양 정보
1회 제공량
-
칼로리
493 kcal
지방 전체
16 g
포화 지방
3 g
불포화 지방
12 g
트랜스 지방
0.01 g
콜레스테롤
73 mg
나트륨
893 mg
탄수화물 전체
55 g
식이섬유
6 g
총 당류
15 g
단백질
33 g
6 servings
분량15 minutes
활동 시간30 minutes
총 시간