Chicken Pad Thai

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Ingredients

  • 3 Chicken Breasts cubed
  • 1/4 cup Green Onion chopped 
  • 1/2 cup Tamari can also use soy sauce (low sodium) or coconut aminos 
  • 2 Tbls Fish Sauce Use less for lower sodium
  • 2 Tbls Sesame Oil
  • 2 Tbls Rice Vinegar
  • 1/3 cup Brown Sugar
  • 3 Tbls Peanut Butter natural, creamy 
  • 3 cloves Garlic minced 
  • 1 Tbls Fresh Ginger minced (or 1 tsp powdered ginger)
  • 1/4 tsp Crushed Red Pepper Flakes 
  • 4 Carrots cut into matchsticks
  • 1 cup Chicken Broth low sodium (can also use water)
  • 8 oz Rice Noodles I use Annie Chuns 
  • 1/4 cup Cilantro chopped 
  • 1/2 cup Peanuts chopped 
  • 2 Limes one for juice, one cut into wedges

Instructions

  • Add the cubed chicken, green onions and carrots into the Instant Pot
  • In a small bowl, mix the tamari, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, juice of one lime, ginger and garlic until well combined and pour over the ingredients in the IP. Add the broth and stir well.
  • Put the lid on and set manual or pressure button to 7 minutes. When time goes off, do a quick release and remove the lid
  • Stir in the rice noodles and set the lid back on and leave it for 10 minutes. Stir together and check the doneness of the noodles. Put the lid back on if they need a little more time to soften 
  • Once done, serve with fresh lime wedges and top with cilantro, green onions, and chopped peanuts

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