Filled with flavor and big on nutrition, this Instant Pot Pad Thai is a quick-fix meal to enjoy your favorite takeout from home! Filled with that peanut flavor you know and crave from traditional Pad Thai but lower in carbs thanks to spaghetti squash, this twist is a great way to fuel your goals this year!
What You Need to Make this Recipe
- 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.)
- Switch up your veggies based on what you have on hand! Water chestnuts are also a great option!
- Red pepper and lemon juice aren’t pictured in ingredients below, but are part of the recipe. Whoops, sorry!
How to Make this Recipe
Start by preparing the spaghetti squash! Wash, halve, discard seeds. Then pressure cook with water for 10 minutes in your Instant Pot.
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 Tips + 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!)
- If you prefer a higher carb meal, substitute cooked traditional pad Thai rice noodles in place of spaghetti squash.
- If you are allergic to peanuts, feel free to swap the peanut butter with a sunflower seed butter.
Other Instant Pot Recipes You May Enjoy
- Instant Pot Sloppy Joes
- Instant Pot Chicken Taco Soup
- Instant Pot Pumpkin Chili
- Slow Cooker Shredded Chicken
- Instant Pot Hot Chocolate
Instant Pot Pad Thai
- 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
- 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.
- Rinse the outside of your squash. Cut it in half, scoop out the seeds. Wrap in a paper towel, then place in the microwave for 4 minutes, rotate halves, then place in for another 3 to 4 minutes until fork tender.
- Rotisserie chicken