2tbsplow sodium soy sauce gluten free if necessary
1/4cuppowdered peanut butter
1/4tspred pepper flakes
2 tspsminced garlic
1 cup chopped bell pepper
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.
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.