Instant Pot Pad Thai Stir Fry

 16 oz brown rice Spaghetti

1 tbsp salt

Boil water with salt.

Break the Spaghetti in half and cook for 15 minutes in boiling water with salt. Rinse the noodles in cold water and keep in colander.

1/2 cup peanut butter

5 tbsp tamari

1/4 cup maple syrup

2 tbsp lime juice

1 tsp crushed red peppers

1 tsp ginger, grated

1 tsp garlic, grated

In a bowl, whisk together peanut butter, Tamara, maple syrup, lime juice, crushed red peppers, ginger and garlic and set aside.

12 ounces coleslaw mix

1 cup broccoli, shredded

1 cup red bell pepper, chopped

20 snow peas, chopped into 2 pieces

1/2 tsp salt

Press sauté in instant pot, pour peanut sauce to the pot, add cabbage carrot, bell peppers, snow peas and stir well. Sauté until the vegetables are tender, about 10 minutes.

3 green onions, chopped

Add noodles, green onion and mix well.

cilantro, chopped

peanuts 

Serve with cilantro and peanuts.

Taste Note: Tastes great, but Asian Noodle Bowl with Ginger Peanut Dressing was awesome

Source: hummusapien