Instant Pot Chicken Pad Thai

pressureluckcooking.com

Jenna

3 tbsp sesame oil, divided into 2 tbsp for heating the pan and 1 tbsp for making the sauce

2 oz extra firm tofu, diced

3 scallions, sliced and divided into the bottom white part and the green top part

2 tsp crushed garlic

1 egg

1 lb of chicken cutlets (thin chicken breasts), cut into thin strips

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp Pad Thai sauce (plus some more at the end for the final toss just before serving)

8 oz Pad Thai rice noodles (if you need to break in half to accommodate the pot, do it)

1.5 cups of water

Crushed peanuts, for final topping

Fresh chopped cilantro, for final topping

Sliced green scallion tops, for final topping

Lime wedge, for garnish

Directions at pressureluckcooking.com

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