Vegetarian Pad Thai (Instant Pot)

Skip the takeout and let your pressure cooker do the work! Vegetarian Pad Thai is not only a quick and easy Instant Pot meal, but it is also very adaptable. Make it a Vegan Pad Thai by simply omitting the egg. For the omnivores in your family, add precooked chicken, beef or pork. 
Instant Pot Vegetarian Pad Thai in a serving dish garnished with scallions and cilantro.
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5 from 1 vote
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 559kcal
Author Liren Baker


  • 1/2 cup vegetarian fish sauce substitute or fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons coconut aminos
  • 1/3 cup granulated sugar
  • 1 tablespoon vegetable oil
  • 1 medium onion thinly sliced
  • 1 large cloves garlic minced
  • 10 ounces pad Thai rice noodles
  • 12 ounces extra-firm tofu sliced
  • 2 cups vegetable stock
  • 2 tablespoons shredded sweetened radish
  • 1 cup bean sprouts
  • 1 medium carrot peeled and shaved into ribbons
  • 2 large eggs (omit for vegans)
  • 1/4 cup chopped unsalted roasted peanuts
  • 3 scallions trimmed and cut into 3-inch julienne strips
  • 1 medium lime cut into 8 wedges


  • In a medium bowl, whisk together the (vegetarian) fish sauce, lime juice, vinegar, coconut aminos, and sugar until the sugar is completely dissolved. Set aside.
  • Press Sauté on your electric pressure cooker. When the inner pot is hot, add the oil. Sauté the onion until just translucent, 2 to 3 minutes. Add the garlic and cook and additional 30 seconds, until fragrant.
  • Pour the fish sauce mixture over the onions and garlic. Add the rice noodles and tofu to the pot. Add the stock and radishes, but do not stir. Submerge the noodles as much as possible.
  • Close and lock the lid, making sure the steam release handles is in the sealing position. Cook on high pressure for 3 minutes. When the cook time is finished, use the quick release method by opening the release handle and venting all the steam. When the float pin drops, unlock the lid and open it carefully.
  • Add the bean sprouts and carrots to the pot. Replace the lid and let the vegetables warm through, 5 minutes.
  • While the vegetables are warming, whisk the eggs in a small bowl and scramble in a small frying pan. Stir the warm eggs into the pad Thai.
  • Serve in big bowls garnished with the peanuts, scallions, and lime wedges.


Recipe slightly adapted and reprinted with permission from Vegetable Pad Thai, The Gluten-Free Instant Pot Cookbook: 100 Fast to Fix and Nourishing Recipes for All Kinds of Electric Pressure Cookers by Jane Bonacci and Sara De Leeuw (Harvard Common Press, 2019).
Note from the recipe authors: "It's important to do a quick release as soon as the cook time is finished or the noodles will overcook and turn to mush."


Serving: 1serving | Calories: 559kcal | Carbohydrates: 93g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 105mg | Potassium: 521mg | Fiber: 4g | Sugar: 23g | Vitamin A: 3040IU | Vitamin C: 16.5mg | Calcium: 99mg | Iron: 3mg
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