Filled with flavor and big on nutrition, this Instant Pot Pad Thai is a quick-fix vegetarian meal to enjoy your favorite takeout from home! Filled with that peanut flavor you know and crave from restaurant Pad Thai, but lower in carbs thanks to spaghetti squash, this twist is a great way to fuel your goals!
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Why you Need to make this One Pot Instant Pot Meal
While I love takeout as much as the next person, I often feel a bit unfulfilled over the lack of vegetables they include. Thus, this pad Thai inspired recipe was created!
We could all use more veggies in our diets and there’s no better way to incorporate them than preparing a beloved meal like this veggie pad Thai at home. With more control over the ingredients and this recipe coming together in LESS time than it takes to order and wait for delivery, this is an easy-choice recipe to include in your Instant Pot rotation!
What You Need to Make this Vegetarian Pad Thai Recipe
Ingredient Tips
- Spaghetti Squash: To cut your squash in half, poke holes vertically (hot-dog wise) with a fork or knife along both sides of the squash. Microwave on high for 5-6 minutes. Remove with mitted hands and allow to cool slightly. Then, carefully, using a large kitchen knife, cut down the center line where perforated. Voila!
- Don’t forget to save and roast the seeds for a healthy snack (and less waste!)
- Peanut Butter: Two peanut options are offered: powdered peanut butter and natural creamy peanut butter. See recipe notes below on what to use based on your dietary goals (or what you have on hand.)
- Veggies: Try to cut the veggies approximately the same size and shape so that they can cook evenly! Try to a julienne here, i.e., short, thin strips!
Ingredient Swaps
- Spaghetti Squash: If you prefer a higher carb meal, substitute cooked traditional pad Thai rice noodles in place of spaghetti squash.
- Peanuts: If you are allergic to peanuts, feel free to swap the peanut butter with a sunflower seed butter.
- Veggies: Switch up your veggies based on what you have on hand! Green cabbage, shaved broccoli, and water chestnuts are also great options!
How to Make this Healthy Pad Thai Recipe
Step #1:
Start by preparing the spaghetti squash! Wash, halve, discard seeds. Then pressure cook with water for 10 minutes in your Instant Pot.
Step #2:
Remove and let cool, then shred the squash with two forks.
Steps #3 through 5:
Whisk the peanut sauce ingredients together. If using the peanut powder, follow picture #4. If using peanut butter, follow picture #3. You do not need to decrease the water based on using the peanut butter. The veggies will still absorb the sauce.
Steps #6 through 10:
Saute the onions and garlic with sesame oil using the Saute function on the Instant Pot. Then toss in the remaining veggies and saute for another 8 minutes (or until veggies are tender with only a slight crunch.)
Once cooked, stir in the sauce and add the spaghetti squash.
Serve warm with desired toppings!
Recipe Notes + Expert Tips
- For a lower calorie and fat option, I recommend using the powdered peanut butter option.
- Using the peanut butter you have on hand also works well too! It will just result in the end dish being a little higher in total calories and fat (which is totally fine because this Instant Pot Pad Thai is still very light!)
- This is a vegetarian recipe, however, if you’d like to add an animal based protein, sauté chicken, ground pork, or shrimp after step #6. Remove the cooked protein (so it doesn’t over cook) before adding the vegetables, allow them to cook, then stir the protein back in with the sauce. This dish could also be served with a few fried eggs!
- For plant protein options, use extra firm tofu, shelled edamame, cubed tempeh, or green peas. These can be added with the veggies in step #7.
FAQs for this Homemade Pad Thai with Spaghetti Squash Noodles
Preparing spaghetti squash is a great option for those who are trying to cut down on their carbohydrate intake, specifically from wheat products, as well as being a “pasta” alternative for gluten free diners. Spaghetti squash provides antioxidants, fiber, and a few vitamins and minerals while being relatively low in calories, making it nutrient dense.
Nutrient density is important when making smart food choices as these foods can help us to feel full (and stay full for longer) and meet adequate nutritional needs. Not to mention, incorporating more plant foods, like spaghetti squash, in the diet (at least 30 per week) has been proven to improve gut health. This pad Thai recipe already includes 8 so with this meal, you’re well on your way!
Simply place your shredded squash in an airtight container and store in the fridge for up to 5 days or in the freezer pretty much indefinitely (although I’d recommend within 3 months for best quality).
When you’re ready to eat, if frozen, defrost in the refrigerator overnight or the microwave in 10-20 minutes (depending on your microwave). Then, sauté with cabbage for “cabbage and noodles,” pile high with pasta sauce and meatballs, or stir into a soup to replace pasta like in my Tomato Soup Pasta. The sky is the limit!
Other Instant Pot Recipes You May Enjoy
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Instant Pot Pad Thai
Ingredients
- 2 cups water
- 1 medium spaghetti squash
- 1/2 cup filtered water
- 2 tbsp low sodium soy sauce gluten free if necessary
- 2 tbsp rice vinegar
- 2 tsps lemon juice
- 1/4 cup powdered peanut butter
- 1/4 tsp red pepper flakes
- 2 tbsp sesame oil divided
- 2 tsps minced garlic
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup chopped bell pepper
- 1 cup shredded carrots
- 1/2 cup shredded cabbage
- 1/4 cup chopped peanuts
- sriracha optional
- cilantro optional
Instructions
- Rinse the outside of your squash. Cut it in half, scoop out the seeds. Add the 2 cups of water to the base of the inner metal pot of your Instant Pot. Add the metal trivet, then place the two halves of the squash on top of the trivet. Secure lid and sealing valve, then select Pressure Cook and set timer for 10 minutes.
- While squash is cooking, make the peanut sauce. Whisk the 1/2 cup of filtered water, soy sauce, vinegar, lemon juice, peanut butter powder, and red pepper flakes. Once combined, whisk in one tablespoon of sesame oil and set aside.
- When pressure cooking ends, use a quick release to remove pressure from the pot. Carefully remove the squash and metal trivet, then drain the water from the pot. Dry the outside of the metal pot and return to the Instant Pot base. Select the Saute function, then add the remaining tablespoon of sesame oil and begin sautéing the garlic, onion, celery, bell pepper, carrots, and cabbage. Saute for 8 to 10 minutes, or until onions are translucent and veggies have a slight crunch.
- While veggies are sauteing, use two forks to separate the spaghetti squash. Once veggies are done cooking, stir in the peanut sauce then add the spaghetti squash.
- Serve warm with desired toppings, like sriracha, peanuts, cilantro and desired protein of choice.
- Store leftovers in an airtight container for up to 5 days in the fridge, or up to 3 months in the freezer.
Notes
- For a lower calorie and fat option, I recommend using the powdered peanut butter option.
- Using the peanut butter you have on hand also works well too! It will just result in the end dish being a little higher in total calories and fat (which is totally fine because this Instant Pot Pad Thai is still very light!)
- This is a vegetarian recipe, however, if you’d like to add an animal based protein, sauté chicken (or stir in rotisserie chicken), ground pork, or shrimp after sautéing the onions. Remove the cooked protein (so it doesn’t over cook) before adding the vegetables, allow them to cook, then stir the protein back in with the sauce. This dish could also be served with a few fried eggs!
- For plant protein options, use extra firm tofu, shelled edamame, cubed tempeh, or green peas. These can be added with the veggies.
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