Instant Pot Pad Thai

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 30 minutes

材料

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)

手順

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!

メモ

Recipe from Charley

栄養

• カロリー: 493 kcal
• 脂肪総量: 16 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 12 g
• トランス脂肪: 0.01 g
• コレステロール: 73 mg
• ナトリウム: 893 mg
• 炭水化物総量: 55 g
• 食物繊維: 6 g
• 糖質総量: 15 g
• タンパク質: 33 g