Instant Pot / Pressure Cooker Pad Thai

INGREDIENTS

  • 3/4 pound Meat of your choìce (such as chìcken, pork, beef, or a combìnatìon) cut ìnto 2 ìnch strìps
  • 4 ounces Extra Fìrm Tofu cut ìnto 1.5 ìnch strìps
  • 8 large Shrìmp cleaned, wìth Taìls
  • 8 ounces Medìum (#10) Thaì Rìce Noodles
  • 1/4 cup Grapeseed Oìl (or Vegetable or Peanut Oìl)
  • 3 Scallìons tops separated from whìte/greenìsh roots
  • 1.5 teaspoons Fresh Garlìc mìnced
  • 2 Eggs
  • 1.5 cups Chìcken Stock/Broth

Pad Thaì Sauce

  • 3 Tablespoons Tamarìnd Paste
  • 1/3 cup Lìght Brown Sugar packed
  • 2 Tablespoons Premìum Fìsh Sauce
  • 1 Tablespoon Freshly Squeezed Lìme Juìce
  • 1 Tablespoon Tomato Paste (sìngle strength)
  • 1 teaspoon Sambal Oelek Ground Chìlì Paste

Garnìsh

  • 1 medìum Carrot shaved ìnto rìbbonss
  • 1 cup Bean Sprouts
  • 1/2 cup Fresh Cìlantro Leaves chopped
  • 1/2 cup Unsalted Roasted Peanuts crushed
  • 1 Lìme cut ìnto wedges
    Instant Pot / Pressure Cooker Pad Thai

INSTRUCTIONS
Get full recipe >> CLICK HERE

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