Vegan Instant Pot Pad Thai with Soy Curls or Chickpeas

healthyslowcooking.com

Susan Hillaker

subheading: Sauce Ingredients:

¼ cup gluten-free tamari (or gluten-free soy sauce, Braggs Liquid Aminos or coconut aminos)

¼ cup coconut sugar, brown sugar or sweetener of choice, or to taste

1 tbsp fresh grated ginger

1½ tsp minced garlic

2 tsp sriracha, or to taste (plus more for serving)

subheading: Pressure Cooker Ingredients:

1½ cups water

1 (8-oz) package brown rice pad Thai noodles

2 cups julienned bell pepper

1 cup ) julienned carrot

½ (4-oz ) package soy curls, reconstituted and drained (or 3 cups cooked chickpeas, 3 cups edamame or 3 cups, optional

3 cups broccoli florets

subheading: Toppings (optional):

2 cups shredded or spiralized carrots

2 cups fresh bean sprouts

1 cup chopped peanuts

2 limes, quartered

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