Vegan Instant Pot Pad Thai with Soy Curls or Chickpeas seems to be everyone’s favorite Thai dish. It has lots of flavor, and it’s slightly sweet which seems to lure picky eaters into trying it.
Pad thai is a Thai dish that can be made in less than 30 minutes with the help of an Instant Pot. This popular dish is a perfect meal for a busy day.
This Thai noodle dish is an easily accessible dish for most people and has lots of flavor, which seems to lure picky eaters into trying it.
Pad Thai seems to be a favorite with most people because it’s slightly sweet which makes it delicious but not too overpowering.
Either way, it’s a great way to eat Thai at home and you can make it just the way you like it!
What Is Pad Thai?
Pad Thai is a famous dish from Thailand. It is a stir-fried rice noodle dish with eggs, tofu, and vegetables. Pad Thai with eggs is the most common variation of pad thai.
So if you order it out, even if you ask for it with tofu, you will need to remind them to leave out the eggs and possibly fish sauce.
Pad Thai is a stir-fried rice pasta dish in a sweet and tangy sauce that is usually topped with fresh bean sprouts, chopped peanuts, and a lime wedge.
In this recipe, I use soy curls in place of the traditional chicken and add extra veggies!
I Have a New Cookbook, Gluten Free Vegan Cooking in Your Instant Pot!
This Vegan Instant Pot Pad Thai is just a taste of what’s inside.
I have things like super easy mac and cheese, mushroom-based French onion soup, Greek lentil eggplant stew, fried rice, dessert hummus, and so much more.
There are one-pot meals, layered recipes where you cook two recipes at the same time, and m new favorite baked beans.
You Don’t Need to Be Gluten-Free to Enjoy My New Book!
If you have read any of my previous books you know I’ve always had gluten-free options, so don’t be scared off by the title.
The recipes are bean, grain, and veggie-centric so these recipes are perfect for any vegan or plant-based diet.
All the recipes are gluten-free and vegan, many are oil-free and soy-free, but all have oil-free and soy-free options.
I want everyone to be able to eat around my table!
Is All Pad Thai Vegan? Can Pad Thai Be Made Vegan?
In a traditional Thai restaurant pad Thai contains eggs, meat, and fish sauce. You can ask for the eggs and fish sauce to be left out and use tofu in place of the meat.
Where Can I Buy Pad Thai Noodles?
You can find them in the Asian market, in Whole Foods and Sprouts, and of course on Amazon.
Traditionally they are made of white rice, but you can find them made of brown rice, red rice, or even forbidden rice to try out too.
My noodles are sticky!
The noodles will be a little sticky because we aren’t rinsing them after cooking.
Note: If you hate sticky noodles, cook them separately on the stove and add them right before serving.
I know that takes away from the one-pot goodness of this meal, but it’s more important that it’s the way YOU like it!
More Recipes to Try
- Vegan Slow Cooker Black-eyed Peas
- Soy Curl Tacos (No Oil | WFPB)
- Keep Your Resolutions with This Vegan Instant Pot Meal Plan!
- Quick and Easy Thai Red Curry
- Vegan Pad Thai Salad over Spiralized Zucchini
- Vegan Thai Iced Tea Concentrate
- Vegan Instant Pot Lentils and Rice with Rutabaga
- A Vegan Instant Pot Menu Plan That Will Make Your Week Easy!
Vegan Instant Pot Pad Thai with Soy Curls or Chickpeas
My Vegan Instant Pot Pad Thai is easy to make & you decide if you want to use soy curls or chickpeas along w/ the veggies.
Ingredients
Sauce Ingredients
- ¼ cup gluten-free tamari (or gluten-free soy sauce, Braggs Liquid Aminos or coconut aminos)
- ¼ cup coconut sugar, brown sugar or sweetener of choice, or to taste
- 1 tbsp fresh grated ginger
- 1½ tsp minced garlic
- 2 tsp sriracha, or to taste (plus more for serving)
Pressure Cooker Ingredients
- 1½ cups water
- 1 (8-oz) package brown rice pad Thai noodles
- 2 cups julienned bell pepper
- 1 cup ) julienned carrot
- ½ (4-oz ) package soy curls, reconstituted and drained (or 3 cups cooked chickpeas, 3 cups edamame or 3 cups, optional
- 3 cups broccoli florets
Toppings (optional)
- 2 cups shredded or spiralized carrots
- 2 cups fresh bean sprouts
- 1 cup chopped peanuts
- 2 limes, quartered
Instructions
- Whisk together the tamari, coconut sugar, ginger, garlic and sriracha. Add the sauce mixture and the water to your Instant Pot liner and mix them together. Layer the noodles in first and keep them as even as possible.
- Top with bell pepper and carrot. Add the protein (if using) and top with the broccoli florets.
- Cook on high pressure for 2 minutes. Manually release the pressure. I like to remove the broccoli and/or tofu or other addition with tongs and put it on a plate so it doesn’t continue cooking. If the broccoli is underdone, leave it in.
- Mix the rest of the ingredients together and unstick the noodles where needed. Serve on a platter with toppings (if using) and extra sriracha.
Nutrition Information
Yield 4Amount Per Serving Calories 314Total Fat 1.2gCarbohydrates 68.5gFiber 7.2g
Trish says
This looks fantastic! I assume the noodles are dry/uncooked when you add them? Also, I think you meant to write three cups TOFU after the soy curls, chickpeas, or edamame. Gonna try this soon!
Terri Green says
I would give this 3 stars. The flavor is pretty good( not amazing), but some of the noodles stuck in hard lumps. The broccoli was way over cooked and mushy, even after removing from the pot immediately. If I made it again I would cook the broccoli separately. The recipe does not mention, but there was liquid left over after pressure release, however that absorbed in about 5 minutes.
Brenna says
Kathy, this is delicious! I adapted it for the stovetop, and I doubled the sauce (and made it in the Vitamix, replacing the sugar with dates, for anyone out there who is also avoiding refined sugar). My husband always orders the Pad Thai when we find ourselves at a Thai restaurant, and he said this is both the best Pad Thai he’s ever had and the best dinner I’ve ever made for him. And he’s not even vegan. 🙂
Kathy Hester says
Thank you so much! I’m thrilled you guys liked it <3
Jenn says
I agree with the 3 star rating, but for different reasons–I thought the flavor was great, but cooking in the instant pot just did it in. The noodles were all stuck together in hard clumps, and the soy curls didn’t seem as well cooked as they should have been. There was also some burnt sauce on the bottom of the pan, although it was easy enough to clean up. I think I will continue to make this recipe on the stovetop, although it’s a little disappointing since the ease of throwing everything in the instant pot was a big draw.
Nicola says
In the ingredients, you have a list of options: “½ (4-oz ) package soy curls, reconstituted and drained (or 3 cups cooked chickpeas, 3 cups edamame or 3 cups, optional” what was the last optional ingredient? I see another reader read the blank space as tofu, which seems reasonable, but is that what you meant to write?
Kathy Hester says
You could use tofu or tempeh – even seitan or jackfruit if you wanted too.