Pressure Cooker Brown Spaghetti Pad Thai
We made this tasty & healthy Pressure Cooker Pad Thai using brown spaghetti instead of rice noodles.
Pressure cooking saves so much time & it is one of the healthiest ways of cooking. The pressurised steam locks in more vitamins & minerals for a much healthier meal than stove top cooking.
1 Tbsp olive oil or vegetable oil
2-3 garlic cloves, minced
1-inch ginger, minced
2 carrots, thinly sliced
1 red pepper, thinly sliced
½ head green cabbage, thinly sliced
3 stalks of spring onion, finely chopped
2 ½ Tbsp soy sauce
Juice of 1 lime
1 ½ Tbsp honey
1 Tbsp sriracha (or to taste)
3 Tbsp smooth peanut butter
Salt to taste
200g brown spaghetti
1 ½ cups of water
2 Tbsp chopped coriander to garnish (optional)
1, Mix soy sauce, lime juice, honey, sriracha & peanut butter to make a sauce.
2, Set the Kitchen Angel to Sauté. Add oil, minced ginger & garlic. Sauté for a minute.
3, Add the sliced vegetables & sauté for a minute.
4, Push the vegetables to the side & add the sauce to the centre of the pot, add a dash of salt.
5, Stir together until well combined.
6, Break spaghetti in half & arrange in the pot in a crisscross way to avoid clumping.
7, Secure the lid & turn the steam release handle to the Sealing position.
8, Set to cook on HIGH pressure for 6 mins.
9, Once the timer has stopped, carefully vent to release the pressure completely.
10, Carefully open the lid once the pressure is released.
11, Stir well & serve with coriander & spring onions.