Thai cuisine is another variety that I got introduced after coming to the United States. And is also a cuisine that Simha enjoys. In one of our earlier interactions, Simha mentioned to me how he loves this Pad Thai from this particular restaurant. So it was that important in his life! Haha!
Over the years, I have learnt how to make this at home. I tend to make it often either the traditional way on stove top or if I am in a rush then in Instant Pot (IP). The stove top way definitely gives you the best texture. IP method makes it a bit mushy. But it is equally tasty and it saves you time. Basically just add in all the ingredients and cook for 1 minute in IP! Yes, you read that right!
You will need:
2 tbsp olive oil (can also use vegetable/canola)
Aromatics:
2 cloves garlic minced
1 shallot chopped
3 stalks of green onions chopped
1 inch ginger minced (optional)
Vegetables: (you could use any!)
1 large carrot julienned
1/2 yellow pepper julienned
1/2 orange pepper julienned
1/2 red pepper julienned
1 cup broccoli florets
2 large mushrooms sliced
Greens:
Tatsoi (from my Garden!)
or Spinach/ Bok choy/ Kale ( anything that you have or prefer)
Protein:
Tofu- firm/ extra firm cubed
or baked tofu that is seasoned (whichever you have or prefer)
Sauce:
2 1/2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp tamarind paste
2 tbsp honey (or brown sugar/ agave syrup)
2 tbsp sriracha (or chilli flakes per taste)
3 tbsp peanut butter (or tahini)
2 cups of vegetable broth (or water)
salt per taste
Noodles:
8 oz Pad Thai noodles (white/ brown rice)
or spaghetti (improvise based on what you have in your pantry)
Garnish with :
cilantro chopped
lemon juice from 1 lime
dry roasted unsalted peanuts (whole/crushed)
Method:
In saute mode add oil to IP. Add in the aromatics. Saute till shallots turn translucent. Add in the veggies and tofu. Then pour in the sauce ingredients. Either mix them all together first, then add that in or you could simply add in each sauce ingredient separately. While adding noodles, you may need to break them to fit them in IP. Press them into the sauce/ broth so that they at least touch the liquid.They need not be submerged in it.
Close the lid. Turn the valve to sealed position. Set the IP to manual high pressure mode for 1 minute (if using rice noodles).You will need 3 minutes if using spaghetti noodles. Let it natural pressure release for 10 minutes then go for manual quick release. If you want to make it in the morning and leave, that is also fine. It will just go for natural pressure release. It will just be a bit more mushy.
Mix the noodles. You may have the top noodles a bit crunchy looking. Just mix them well and they will get cooked. I assure you! Add in the greens. Mix them (they will cook in that heat). Add the lime juice. Garnish with cilantro and peanuts!
Enjoy!
