Instant Pot Thai Egg Noodles with Shrimp
Instant Pot Thai egg noodles with shrimp is a quick and easy meal that is packed with flavor and done in less than 25 minutes!
Servings: 3
Calories: 622kcal
Ingredients
- Homemade pad Thai sauce
- 2 tablespoon fish sauce
- 2 tablespoon soy sauce
- 2 tablespoon brown sugar
- Juice of 1 lime
- 2 tablespoon rice wine vinegar
- 2 tablespoon siracha
- 2 tablespoon olive oil or sesame seed oil
- 2 tablespoon minced garlic
- 2 cups water
- 8 oz Skinner Extra Wide Egg Noodles
- ¼ cup shallots chopped finely
- 1 Carrot chopped into matchsticks
- ½ Yellow pepper sliced thinly
- ½ cup fried/baked tofu cubed*
- ½ pound deveined skinned shrimp
- 4 green onions sliced
- ¼ cup chopped peanuts
- 3 tablespoon fresh chopped cilantro
Instructions
- In the instant pot, add oil, shallots, garlic, sauté for 2-3 minutes. Then add carrots, yellow bell pepper and homemade pad thai sauce, water and Skinner Extra Wide Egg Noodles. Make sure noodles are pushed down in the water.
- Close the lid set the Pressure Release Valve to sealing.
- Set to manual and pressure cook on high for 4 minutes.
- When timer goes off after natural pressure release of 8 minutes, press cancel and do a quick release of the steam waiting until the pressure gauge drops down and the lid is safe to open.
- Fry the tofu in a skillet with 1 teaspoon olive oil.
- Add shrimp and fired tofu carefully.
- Place lid back on and let sit for 5 minutes. Shrimp will be cooked in the heat already there in instant pot
- Remove lid and serve with chopped green onions, cilantro and peanuts.
Notes
This recipe made in 8-quart Instant Pot.
Nutrition
Calories: 622kcal | Carbohydrates: 72g | Protein: 35g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 254mg | Sodium: 2750mg | Potassium: 590mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3670IU | Vitamin C: 52mg | Calcium: 250mg | Iron: 5mg
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